Root Vegetable Tacos with Pineapple Salsa

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 5 cloves garlic (unpeeled)
  • 1 large red onion, cut into thin wedges
  • 2 medium sweet potatoes, cut into 1-inch chunks
  • 1 medium celery root, trimmed, peeled and cut into 1-inch chunks
  • 1/4 cup vegetable oil
  • Kosher salt and freshly ground pepper
  • 1/4 pineapple, cored
  • 1 serrano chile pepper
  • 1/3 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 3/4 cup vegetarian refried beans
  • 12 6 -inch corn tortillas
Directions
  • Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Spread the garlic and all but 2 red onion wedges on a rimmed baking sheet (reserve the remaining onion wedges for the salsa). Spread the sweet potatoes and celery root on a separate rimmed baking sheet. Drizzle each pan with 2 tablespoons vegetable oil and season each with 1/4 teaspoon salt and a few grinds of pepper. Roast, flipping the vegetables and switching the pans halfway through, until the vegetables are caramelized, 25 to 30 minutes. Let cool slightly.

  • Meanwhile, finely chop the reserved red onion wedges, the pineapple and serrano (remove the seeds for less heat); transfer to a medium bowl. Add half of the cilantro and the lime juice and season with salt and pepper.

  • Squeeze the roasted garlic from the skins into a separate medium bowl; mash. Stir in the beans. Cover with plastic wrap and microwave until warmed through, 2 minutes.

  • Warm the tortillas as the label directs. Spread each tortilla with some of the beans and top with the roasted vegetables, pineapple salsa and the remaining cilantro.

  • Photograph by Ryan Dausch


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    Recipe courtesy of Food Network Kitchen