Crispy Southwest Tacos
Serves 420 mins prep40 mins cook
These crispy southwest tacos are filled with a creamy veggie center made from roasted peppers, ricotta, black beans, corn, and cauliflower. Perfect for game day or meal prep, these flavorful tacos are easy to make and can be topped with guacamole or avocado crema.
0 servings
What you need
Instructions
1: Preheat the oven to 425°F and line a small sheet pan with parchment paper. 2: Add the poblano, red bell, and jalapeño pepper to the sheet pan and roast for 20 minutes. 3: Remove from the oven and peel away the skin, then chop the peppers and set aside. 4: In a large bowl, add the ricotta, cauliflower rice, scallions, roasted peppers, cilantro, corn, baking powder, and black beans, then mix to combine. 5: Add the taco seasoning, eggs, and 1/3 cup of the cheese and mix again. 6: Add the tortillas to a large sheet pan and spoon about 1/4 to 1/3 of the filling on each tortilla, then fold over. 7: Drizzle with olive oil and sprinkle with the remaining cheese. 8: Bake for about 20-23 minutes until crisp. 9: For extra crisp, place the tacos under the broiler for about 3-4 minutes. 10: Top with cilantro and dip into guacamole or avocado crema.View original recipe