| Level: | Easy |
| Total: | 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 450 |
| Total Fat | 17 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 0 milligrams |
| Sodium | 792 milligrams |
| Carbohydrates | 67 grams |
| Dietary Fiber | 11 grams |
| Protein | 9 grams |
| Sugar | 12 grams |
Reviews
Very tasty! I couldn’t find celery root, so I was going to use parsnips, but my store didn’t have those either! I had some zucchini in the fridge so I just added that instead! The best part is the pineapple salsa!! So good! I only used half of the Serrano because I was a little chicken to use the whole, but it came out very mild. Next time I’ll just go for it!