Roasted Winter Veggie Tacos

One of our Deep Winter Share members shared this recipe, describing it as “my new favorite meal.” It’s inspired by the taco share we do in the winter time, a great way to enjoy the winter roots. You can swap any other roots you have in for the ones listed below, to good effect. Thank you Emily Pollock for sending it over!

TACO FILLING
Chop into smallish pieces, toss in olive oil, and roast at 425 for about 40 min, stirring occasionally:

1 large sweet potato
1 potato
2 carrots
1 rutabaga or gilfeather turnip
1 large onion
(sometimes I throw in watermelon radish or beet too)

Add the juice of 1/2 of a lime, salt, and pepper.  Serve with corn tortillas, cheese, and re-fried black beans below (I make a new mexico hatch chili sauce with this as well, because I like my tacos really spicy, but I don’t think it is necessary).

RE-FRIED BLACK BEANS
1lb black beans, soaked overnight
1T vegetable oil
1t cumin (preferably freshly toasted and ground)
about 1t salt (to taste)

Cover the beans with water, and bring to a boil.  Simmer for about 3-4 hours, making sure there is still enough water.  Drain away excess water if applicable. Add vegetable oil, salt, and cumin, and puree with an immersion blender. Add the beans to your tacos!

From CSA member Emily Pollock, 2018.