4 Serves
61 Mins
39 g
135 g
31 g
Preheat your oven to 190°C. In a large casserole dish, combine the chopped sweet potato, pasilla chile, bell peppers, and onion.
Ingredients, vitamins, and health benefits
Sweet Potato
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MexicanVitamin E
5 mg / 15 mgVitamin K
300 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
347 µg / 400 µgCalcium
591 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
343 mg / 420 mgPhosphorus
1042 mg / 1,250 mgPotassium
2498 mg / 4,700 mgSodium
903 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
31 g / 28 gSugar
8 g / 50 gSaturated Fat
11 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
104 gAlcohol
0 g
In a small bowl, whisk together the chicken stock, cooking oil, and white vinegar. Pour this mixture over the vegetables in the casserole dish.
Sprinkle the chili powder, ground cumin, paprika, and salt over the vegetables. Stir well to ensure even coating and roast in the oven for 30 minutes.
Remove the dish from the oven, stir the vegetables, increase the oven temperature to 200°C, and bake for an additional 10 minutes until tender.
While the vegetables roast, boil the corn in a pot of water for 6 minutes, then drain and carefully cut the kernels off the cob using a sharp knife.
Heat the black beans in a small saucepan over medium heat until warmed through.
Warm the tortillas, then assemble the tacos by filling them with the roasted vegetable mixture, black beans, and fresh corn. Top with crumbled goat cheese, guacamole, salsa, and green onions.
Pasilla Chile
Bell Peppers
Onion
Chicken Stock
Cooking Oil
White Vinegar
Chili Powder
Ground Cumin
Paprika
Salt
Corn
Black Beans
Tortillas
Goat Cheese
Guacamole
Salsa
Green Onions
Vitamin A
854 µg / 900 µgVitamin C
66 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
5 mg / 15 mgVitamin K
300 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
347 µg / 400 µgCalcium
591 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
343 mg / 420 mgPhosphorus
1042 mg / 1,250 mgPotassium
2498 mg / 4,700 mgSodium
Fiber
31 g / 28 gSugar
8 g / 50 gSaturated Fat
11 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
5
g93
g10
g
MexicanZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
17 µg / 55 µgAlcohol
0 g