Tacos de Espinazo Vegetal

Tacos de Espinazo Vegetal are a delightful vegetarian twist on traditional tacos, featuring a savory filling made from roasted vegetables and spices, all wrapped in warm corn tortillas. This dish is not only vibrant and flavorful but also a healthy option for a quick snack or light meal.

Ingredients

• Corn tortillas - 4 pieces
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Mushrooms - 100 grams, diced
• Onion - 50 grams, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Cumin powder - 1 teaspoon
• Smoked paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges

Steps

1. Preheat your oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, red bell pepper, mushrooms, onion, garlic, olive oil, cumin powder, smoked paprika, salt, and black pepper. Toss until the vegetables are well coated.
3. Spread the vegetable mixture evenly on a baking sheet and roast in the preheated oven for 20 minutes, or until the veggies are tender and slightly caramelized.
4. While the vegetables are roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
5. Once the vegetables are done, remove them from the oven and stir in the chopped cilantro.
6. To assemble the tacos, place a generous amount of the roasted vegetable mixture on each tortilla.
7. Serve immediately with lime wedges on the side for squeezing over the tacos.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 35 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 320 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in vitamins and minerals from the variety of vegetables.

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