Roasted vegetable tacos with corn salsa

Here's another delicious taco recipe! These tacos are loaded with the most delicious roasted vegetables infused with a sweet garlic flavor and a spicy+tangy corn salsa that adds a nice punch. This filling is great inside a whole wheat tortilla and will also be great on a bed of mixed salad leaves. Guacamole and ricotta cheese provide the creaminess that takes these tacos to the next level. This recipe is a guaranteed crowd pleaser.

Makes 6 tacos. Prep. time: 20 minutes, Cook time: 25 minutes in the oven

Ingredients:

• 2 large sweet potatoes, diced into 1/2 inch cubes (about 3 cups)

• 1 medium red onion, diced into 1/2 inch cubes (about 1 cup)

• 1 cup broccoli florets

• 2 stalks celery, chopped into 1/2 inch pieces

• 6 large garlic cloves (with peel)

• 1.5 tsp chili powder

• 1 tsp ground cumin

• 1.5 tsp mixed dry herbs

• 1 tsp garlic powder (optional)

• salt and crushed black pepper

• 3 tbsp + 1 tsp olive oil

• 6 whole wheat tortillas

• 6 tbsp ricotta cheese

Corn salsa:

• 1.5 cups fresh or frozen corn kernels

• 2 tbsp finely chopped red onion

• 3 tbsp finely chopped tomato

• 2 tsp finely chopped cilantro leaves

• 1/2 tsp finely chopped jalapeno (adjust to your spice level)

• 1 tbsp freshly squeezed lime juice

• salt to taste

No-fail guacamole recipe

Directions:

1. Pre-heat oven to 400F. In a 9x11 baking tray, add the diced sweet potatoes, onions, celery and broccoli florets. Pour 3 tbsp olive oil over the vegetables and add the chili powder, ground cumin, mixed herbs and garlic powder. Season with salt and crushed black pepper. Mix everything so that the oil and spices evenly coat the vegetables (You can add other vegetables like zucchini, bell peppers and cauliflower if you like).

2. In a 6"x6" piece of aluminum foil, place the unpeeled garlic cloves. Pour 1 tsp olive oil over the garlic cloves and sprinkle a pinch of salt and crushed black pepper over them. Wrap the garlic cloves in the foil and place on top of the vegetables in the baking tray.

3. Place the vegetables and wrapped garlic in the pre-heated oven for 30 minutes (or until vegetables are tender).

4. In the meanwhile, prepare the corn salsa. Cook the corn in a microwave for 2 minutes or until tender. Toss the corn with the other ingredients in a bowl and set aside.

5. Prepare the no-fail guacamole.

6. When the vegetables are tender, pull them out of the oven. Carefully, remove the garlic cloves from the foil wrapper (make sure the steam trapped inside the foil doesn't injure you!) and squeeze the garlic out of the peel. The garlic will be completely cooked through and will turn into a butter like texture. You can also use a fork to scrape the garlic out of the peel. Add the soft garlic into the vegetables and mix to spread evenly.

7. Warm the tortillas in a skillet or crisp them up a bit by directly placing them over the flame of a gas stove and flipping with the help of tongs.

8. Assemble the tacos: Spread a tablespoon of ricotta cheese in the center of the tortilla. Add a generous layer of the garlicky-roasted vegetables. Add a dollop of the guacamole over the vegetables and finally, add 2 tablespoons of the corn salsa.

9. Enjoy with a frozen margarita!