Mexican food is always a good idea. Have you ever heard anyone say no to a Mexican dinner party? Exactly. These types of feasts are also easy and generally require simple ‘assembling’ instead of actual cooking.
Here’s my latest favourite taco concoction which is…
- Super hearty and filling
- Textured and crunchy (thanks to my favourite Mexican cooking trick*)
- Sweet, savoury and creamy
- Easy to assemble
*Mexican cooking trick: take a handful of tortilla chips (I use Que Pasa, the only organic, non-gmo project verified chip on the market that’s made with stoneground whole corn and real volcanic lava stone), crumble them up in my hand and sprinkle on tacos etc. Automatically your dish is improved…because texture is (almost) everything.
Recipe: Roasted Yam and Eggplant Tacos with Chipotle Mayo and Crunchy Tortilla Chip Garnish
1 Batch Oh She Glows Life-Affirming Nacho Dip
1 Bag blue corn Que Pasa Organic Tortilla Chips
1 Bag blue corn soft taco shells
2 Big yams
2 Japanese eggplants
2 Tbsp coconut oil (or oil of choice)
3 Cloves garlic (minced)
1 Can black beans
1 Jar Que Pasa Organic Salsa (I love the Chipotle version)
1 Bunch green onion (or red onion) (chopped)
1/2 c. Chipotle mayo (just stir a bit of chipotle spice into Vegenaise)
1. Start by making a batch of Oh She Glows Life-Affirming Nacho Dip, but stop after you’ve completed the ‘cheese’ step (so, don’t add the spinach, onions or marinara sauce).
2. Preheat oven to 400F. Slice yams and eggplant vertically into strips. Toss with coconut oil (or oil of choice) and garlic, then lay on a parchment lined baking sheet and cook for 25 minutes or until golden.
2. Next, add a can of drained black beans to a small pot on the stove over medium heat. Add the juice of one lime and salt. With a wooden spoon, mash the beans slightly as you stir and cook until soft (about 10 minutes).
3. Heat your soft taco shells in the oven and then begin assembling: add a big dollop of citrusy black beans to each shell, a bigger dollop of nacho dip, roasted vegetable wedges, a spoonful of Que Pasa’s organic salsa, a squeeze of lime, a sprinkling of red or green onions (or both), a fat drizzle of chipotle mayo and — the piece de resistence — a big handful of crumbled Que Pasa Tortilla Chips.
4. Fiesta time! Hope you enjoy.
Thanks to Nature’s Path and Que Pasa for sponsoring this post! All opinions are my own. Read more about how this great local company is making a positive difference in our food industry here and head to their recipe centre for more ideas on cooking with tortilla chips and salsa.