You know what I love? Being really lazy and making one amazingly delicious meal.
I think Mexican food is just something incredible. Wrapping food up in tiny flat bread, stuffed with avocado and fresh salsa, damn they know what is up!
This recipe is easy, filled with pure laziness, flavourful and utterly delicious.
ROASTED VEGETABLE AND CHICKPEA TACOS – serves 6
- 6 small tortilla wraps
- 1 can chickpeas, drained and rinsed
- 1 cup, chopped spinach
- 1 small butternut, peeled, de-seeded and chopped
- 1 medium zucchini, chopped
- 1 eggplant, diced
- 1 large carrot, chopped
- 1 cup small broccoli florets
- 1 large onion, chopped
- 3 large tomatoes, chopped
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp chilli powder
- 2 tsp garlic powder
- 1 tsp onion powder
- salt and pepper
- salsa, avocado and shredded lettuce – optional.
Preheat oven to 400 degrees F/200 degrees C.
Place all the veggies except the spinach and chickpeas on a baking sheet. Toss with oil and roast in a preheated oven for 10 minutes.
Add the spinach and chicpeas and roast for 10 more minutes.
Remove and season with garlic powder, cumin, chilli powder, onion powder, salt and pepper. Taste and adjust seasoning.
Fill half of the wrap with vegetables and top with lettuce, salsa and avocado.