Roasted Veggie Tacos
August 9, 2019
Preheat oven to 425 degrees. Place brussels in a bowl and toss with olive oil. Combine your spice mixture and rub into your brussels. Place brussels cut side down and roast for 15 - 20 minutes, or until golden brown and crispy.
While your brussels are roasting to perfection, make your tortillas. Mix your masa and water in a bowl until combined to where it's not sticking to you or the bowl. Roll out 8-10 golf ball size balls of dough.
Be sure to keep covered with a wet paper towel to retain moisture!
Flatten with a tortilla press or a rolling pin (dough should be placed in parchment paper or saran wrap). Heat for 30 - 45 seconds on each side, flipping three times, in a frying pan over medium heat.
Keep tortillas warm in a tortilla warmer (or little pocket made from foil!) until ready to use.
Blend all ingredients in a food processor or blender until combined. Store in a container in the fridge while finishing up your meal.
Mix all ingredients until combined. Season with salt, to taste. Let sit in fridge until ready to use.
Now it's time to enjoy all your hard work! Add a spoonful of the avocado spread to your tortilla. Top with roasted brussels sprouts and chimichurri. Add toppings as you see fit! My favorite is with queso fresco, blackened corn, pickled red onions, and another splash of fresh lime juice.
Ingredients
Directions
Preheat oven to 425 degrees. Place brussels in a bowl and toss with olive oil. Combine your spice mixture and rub into your brussels. Place brussels cut side down and roast for 15 - 20 minutes, or until golden brown and crispy.
While your brussels are roasting to perfection, make your tortillas. Mix your masa and water in a bowl until combined to where it's not sticking to you or the bowl. Roll out 8-10 golf ball size balls of dough.
Be sure to keep covered with a wet paper towel to retain moisture!
Flatten with a tortilla press or a rolling pin (dough should be placed in parchment paper or saran wrap). Heat for 30 - 45 seconds on each side, flipping three times, in a frying pan over medium heat.
Keep tortillas warm in a tortilla warmer (or little pocket made from foil!) until ready to use.
Blend all ingredients in a food processor or blender until combined. Store in a container in the fridge while finishing up your meal.
Mix all ingredients until combined. Season with salt, to taste. Let sit in fridge until ready to use.
Now it's time to enjoy all your hard work! Add a spoonful of the avocado spread to your tortilla. Top with roasted brussels sprouts and chimichurri. Add toppings as you see fit! My favorite is with queso fresco, blackened corn, pickled red onions, and another splash of fresh lime juice.
