Roasted vegetable tacos with slaw
9
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
#TacoTuesday? Sign us up! These are real crowd pleasers
Ingredients
Cauliflower, Raw
1 whole, small, leaves removed and discarded, cut into small florets
Red pepper
1 medium, deseeded and sliced
Butternut Squash
350 g, cut into 1cm cubes
Calorie controlled cooking spray
4 spray(s)
Chilli flakes
1 teaspoon(s), level
Oregano, Dried
1 teaspoon(s), level
Ground Cumin
1 tablespoon(s), level
Paprika
1 tablespoon(s), level, smoked
Black beans in water
1 can(s), medium, drained
Lime Juice, Fresh
4 tablespoon(s)
0% fat natural Greek yogurt
75 g
Vinegar, All Types
2 teaspoon(s), cider
Cabbage
125 g, red, finely shredded
Carrots, raw
1 small, cut into matchsticks
Spring Onions
3 medium, trimmed and sliced
Coriander, fresh
2 tablespoon(s), chopped
Tesco Corn Tortilla Wraps
8 individual
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the cauliflower, pepper and squash in a large shallow roasting tin. Mist with cooking spray and toss through the chilli, oregano, cumin and smoked paprika. Season well.
2
Roast for 35 minutes, turning halfway, until the vegetables are tender and lightly charred. Add the black beans to the tin, toss together, and roast for another 5 minutes. Let cool slightly, then stir through half the lime juice
3
To make the slaw, combine the yogurt and remaining lime juice with the vinegar. Put the cabbage, carrot and onions in a large bowl and pour over the yogurt mixture. Toss together, and stir through half the coriander.
4
Warm the corn tortillas to pack instructions. Top each tortilla with the roasted vegetables and slaw and serve garnished with the remaining coriander
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.