Tacos with Roasted Potatoes, Squash and Peppers (Rajas)
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound potatoes, such as Yukon golds, cut into 1-inch chunks
- Salt to taste
- 1teaspoon lightly toasted cumin seeds, ground
- 1teaspoon mild chili powder
- 2tablespoons extra-virgin olive oil
- ½pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
- 1medium red onion, cut in half lengthwise and sliced in half-moons
- 1pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
- 8warm corn tortillas
- 1recipe salsa ranchera (without chipotles)
- 3ounces goat cheese (about ¾ cup crumbled)
Nutritional analysis per serving (4 servings)
395 calories; 14 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 61 grams carbohydrates; 9 grams dietary fiber; 9 grams sugars; 12 grams protein; 945 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, ¾ teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
- Step 2
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
- Step 3
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
- Step 4
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
- Advance preparation: The filling can be made up to a day ahead and refrigerated. Reheat gently in a pan or in the microwave. It will not be as moist, and you might want to add a little olive oil.
Private Notes
Comments
I made this again, a little differently then the recipe suggests, and I have another tip. I put the squash/potatoes together and onion/peppers together this time. After cooking them both as the recipe suggests, I took out the potato mixture and moved my ovens top rack up to the top, and sliding the pepper/onion mixture back in for an extra five minutes to get them nice and browned. Turned out even better than the first time!
Instead of the salsa and goat cheese, I usually top mine with chipotle sour cream!
Very good recipe! I subbed out sweet potatoes for the squash, and it added a great extra layer of flavor. May use garlic and onion powders in order to add more flavor to the roasted potatoes.
PS. We roasted the unpeeled peppers with the onion and squash and it was delicious?
This is so much better in your mouth than it reads on the page. We did make it with whole wheat flour tortillas, gold potatoes, green sweet pepper, poblano, Anaheim and thinly sliced fat jalapeño. A schmear of guacamole, roasted ingredients, pico and crumbled feta yielded a savory, creamy, surprisingly filling delicious dinner taco. It is now a part of our Taco Tuesday rotation. Thankyou so much for this surprisingly tasty and filling recipe!
Are the peppers in the ingredients list jarred? Since they do not get cooked during the process, I assume they are....? It's a bit confusing.