It is easy to get into a rut with Taco Tuesday or Meatless Monday. Here is a fresh, vegetarian option that is full of flavor, including our fan favorite spice blend - Chipotle & Honey. With a base of sweet potatoes, black beans, corn, peppers and onion, these tacos are topped with a honey dressing, fresh salsa, and Chipotle & Honey mayo. Even my picky eater loves them!

Roasted Veggie Tacos with Chipotle Honey Mayo

Servings

4

Ingredients

    For the Roasted Veggies

    • 2 Sweet potatoes, peeled and cut into 1” cubes
    • 2 Tbsp Calicutts Chipotle & Honey Spice Blend
    • 1 Green pepper, seeded and cut into strips or 1” pieces
    • 1 Red pepper, seeded and cut into strips or 1” pieces
    • 1 15 oz can Black beans
    • 1 C Yellow corn, frozen
    • Olive Oil

    For the Dressing

    • 3 Tbsp Lime Juice
    • 2 Tbsp Cilantro
    • 3 Tbsp Honey

    For the Salsa

    • 2 C Cherry tomatoes, halved
    • ¼ C Cilantro
    • ½ Onion, minced
    • 1 Tbsp Lime Juice
    • 2 tsp Calicutts Fire Salt Blend
    • 1 Tbsp Apple Cider Vinegar
    • 1 Tbsp Olive Oil

    For the Aioli

    • ¼ C Mayo
    • 1 Tbsp Calicutts Chipotle & Honey Spice Blend
    • 2 tsp Lime juice
    • Guacamole, optional
    • Taco shells or rice, optional

    Directions

    1. Preheat oven to 425 degrees.
    2. On a baking sheet lined with parchment paper, spread out the sweet potatoes and drizzle with olive oil and Calicutts Chipotle & Honey Spice Blend. Place in the oven for 20 minutes.
    3. After 20 minutes, add the remaining roasted veggie ingredients to the baking sheet drizzle with a little bit more olive oil and return to the oven and continue to bake until the sweet potatoes soften.
    4. While the vegetables are roasting, in a medium bowl, prep your salsa by mixing together all of the salsa ingredients.
    5. Same with the Chipotle Aioli, in a small bowl, whisk together all of the aioli ingredients.
    6. Also, whisk together the dressing ingredients in a small bowl.
    7. When roasted veggies are ready, remove from oven and drizzle with dressing. Serve with salsa and aioli. These are great with a little guacamole on taco shells or over rice. Enjoy!