Recently on Eat, Live, Run, a fellow blogger insisted that it was in the reader’s “best interest” to make these tacos, the recipe for which was featured in Oprah magazine, and you know what?! She was so right! These were awesome and perfect in every way!
First I prepped a big bowl of gorgeous veggies.
The veggies were tossed in EVOO, salt, pepper, cumin, and lime juice, and roasted at 425 F for 40 minutes.
I also drained and rinsed a can of black beans, and tossed them with EVOO and Smoked Spanish Paprika (<—awesome ingredient). When you are having viewfinder issues on your camera, you end up with pictures like this!:
These guys roasted at the same temp, 425 F, but for less time: about 20-25 minutes.
A few stirs and pan rotations later, voila! Roasted veggies and smoky, crunchy roasted black beans.
These tacos were INTENSE! In addition to the roasted veggies and black beans, I also prepared a slaw with cabbage, sliced radishes, cilantro, vinegar, salt, sugar, and pepper, as well as a chipotle sour cream using finely chopped chipotles in adobo sauce mixed with sour cream, and sliced an avocado for more creaminess! Quite the line-up!?:
Slaw, chipotle sour cream, avocado:
Veggie taco bar!:
These are the prettiest tacos ever. So many incredible layers of flavor. Caramelized onions and bell peppers; smokiness from the cumin, paprika, and chipotles in adobo; acidic vinegar kick; heat from the chipotles; crunchy cabbage and black beans; creamy sour cream and avocado. Ahh!! So good!
I completely recommend these. The ingredient list is a bit daunting, but was doable and totally worth the effort. Perfect summer dinner! You can find the recipe on the Oprah website here: Veggie Tacos.
Veggie Tacos with Chipotle Sour Cream and Smoky Black Beans Rating: 9/10
Tomorrow I am taking a work-related certification exam. Wish me luck!
Currently listening to: Mexico – Incubus.
..Oh Brandon Boyd. Seriously this song is heart-wrenching. Whenever it randomly plays in my iTunes I have to replay it 5 or 6 times.