Xolos Vegano Tacos (2) Recipe

Warm tortillas

Warm the 2 corn-beet tortillas in a dry skillet over medium heat for 20–30 seconds per side, or wrap in foil and heat in a 300°F (150°C) oven for 5–8 minutes until pliable. Keep warm wrapped in a clean towel.

To assemble each taco later: spread guacamole on the tortilla, add a portion of chipotle-roasted vegetables, spoon grilled corn relish and black bean-tomato mix, finish with cilantro, radish slices and a squeeze of lime.

Prep vegetables

Preheat oven to 425°F (220°C). Toss carrot batons, sweet potato cubes and halved/quartered radishes with 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt and 1 tsp black pepper in a bowl until evenly coated.

Roast

Spread vegetables in an even layer on a rimmed baking sheet lined with parchment. Roast for 20–25 minutes, turning once halfway, until carrots are tender and sweet potato edges are caramelized and radishes softened.

Make chipotle glaze & finish veg

While vegetables roast, mix 1 tsp minced chipotle in adobo with 1 tbs maple syrup (or agave) and 1 tsp apple cider vinegar. After vegetables are cooked, transfer them to a bowl and toss immediately with the chipotle glaze so they become lightly coated. Taste and adjust salt if needed. Keep warm.

Char corn

If using fresh corn, char the kernels in a dry skillet or on a grill pan over high heat for 4–6 minutes until some kernels are darkened. If using frozen, heat in a hot dry skillet until lightly browned, about 5 minutes.

Combine charred corn, 1 tbs diced red bell pepper, 2 tbs diced red onion, 1 tsp minced jalapeño, 1 tbs lime juice, 1 tsp olive oil, 1 tsp salt and 1 tbs chopped cilantro in a bowl. Toss and let sit 5–10 minutes for flavors to meld.

In a small skillet over medium heat, warm 1 cup rinsed black beans with 1 tsp ground cumin, 1 tsp lime juice and 1 tsp salt for 3–4 minutes until heated through. Remove from heat and gently fold in the diced tomato. Keep warm.

Halve and pit the avocado, scoop into a bowl and mash to desired texture. Stir in 1 tsp lime juice, 1 tsp finely minced red onion, 1 tsp salt and 1 tsp minced jalapeño if using. Taste and adjust seasoning. Keep chilled until assembly.

Divide guacamole between the two warmed tortillas, spreading a thin layer on each. Top each with half of the chipotle-roasted vegetables, a spoonful of grilled corn relish, and half of the black bean-tomato mixture.

Garnish with chopped cilantro, radish slices and lime wedges. Serve immediately with your chosen side (mixed greens dressed lightly, tortilla chips, or roasted potatoes).