- It's Taco Tuesday, and man do I have
a delicious vegetarian taco recipe for you today.
These Southwestern tacos
are filled with roasted veggies and Cotija cheese.
Stay tuned for a recipe.
(upbeat, melodic music)
(snappy, playful music)
Hello and welcome back to the Taco Tuesday Cookbook series,
where I cook my way through the 52 tacos
inside of my cookbook, the Taco Tuesday Cookbook.
Yes, that is one Taco Tuesday
for a year!
And you and I can cook and eat tacos together
every single week,
when you click on that red subscribe button
below this video.
One thing that bothers me
is that people think that tacos aren't healthy.
But yes.
Can you believe it?
Some people actually think that,
even though tacos are a complete meal
in the palm of your hand.
Every taco recipe inside of my cookbook
is made with fresh and real ingredients.
They add variety to all your weekly meals.
They are filled with beef tacos, pork tacos,
seafood tacos, and chicken tacos,
and of course, veggie tacos like this one.
The veggies are seasoned and roasted to perfection.
So if you can chop up some veggies you can make these tacos.
This recipe does require a little bit of chopping.
It still comes together really fast,
and you don't dirty a lot of dishes.
As you can see, I have halved my tomatoes,
I have chopped my zucchinis, sliced the peppers,
the onions are ready.
And everything is pretty much the same size,
so they can all cook evenly.
They're all gonna go into this bowl,
but first I'm going to toss them with some olive oil
and my Arriba Seasoning.
It's my homemade, all-purpose taco seasoning
that's more smoky than spicy, and you're gonna love it.
You can find it in the cookbook
along with everything you will ever need,
to make awesome tacos every week.
All right the veggies are coated
with olive oil and seasoning
and we just transfer them to the baking sheet.
We bake them for about 10 minutes
and we give them a quick stir.
At the 15 minute mark we remove the tray from the oven
to add the black beans and corn,
and the juice from one lime.
We stir this and continue to roast the veggies
for an additional 10 minutes,
until all the veggies are tender.
While the veggies finish cooking,
I'm gonna prepare the rest of the ingredients.
You can warm up your tortillas
in the oven with the veggies in the final minutes
by placing them in some foil paper.
It's two-for-one cooking.
I'm going to coarsely chop my cilantro
and crumble Cotija cheese,
which you can find in the refrigerated section
in most grocery stores, near the sour cream.
But if you can't find Cotija cheese,
use goat cheese or feta.
Now all we have to do is place some of the veggies
onto a tortilla, top it with some of the cheese
and a little more cilantro.
It's almost too pretty to eat.
No words, I wish you could taste this.
These roasted veggies have that caramelized, savory flavor
with the tangy, creamy cheese,
all wrapped up in a warm tortilla.
It's almost, almost, too much.
Make sure to check the subscription box below this video
to grab the recipe and a copy of the Taco Tuesday Cookbook.
If you love tacos, and I hope that you do,
make sure you click that red subscribe button.
A new taco recipe video comes out every Tuesday.
See you next time.