Sheet Pan Tacos with Homemade Tortillas
Sheet Pan Tacos with Homemade Tortillas
This recipe is another weeknight staple. It is one pan, adaptable for really any vegetable and bean combo and makes enough for a crowd or to last over several meals that same week. This is my favorite combination of vegetables but use what you have. I use fresh or frozen veg in this. I would just recommend you thaw the frozen veg first. If you want more spice, add some chili flake or don’t deseed the jalapeños. I included my homemade tortilla recipe here as well. If I feel like being extra, or I don’t have tortillas, I will make them myself. But if you want a easy, cheap, healthy meal, just buy your favorite tortillas and make yourself a margarita while the vegetables cook;)
Ingredients Â
Equipment
MethodÂ
For the Taco Filling
- Preheat the oven to 375 F.
- Combine all the vegetables onto one sheet pan with the beans, oil and seasonings. Toss to coat.
- Roast for 30-40 minutes until all the veg is soft and the sweet potatoes are starting to caramelize.
- While the veg is cooking, make the lime yogurt. Combine the yogurt with the lime juice (add zest as well if you want it really limey). Set aside.
- Serve the tacos in flour or corn tortillas, topped with salsa and lime yogurt. Add any other taco toppings you like such as hot sauce, lettuce or cheese but I like to keep it simple.
For the Homemade Tortillas
- Combine the flour, salt, and baking powder in a bowl. (A mixer with a dough hook works great here but you can also mix by hand.)
- Add in the oil or shortening and mix through, then pour in the hot water and turn on the mixer for 2-3 minutes until it forms a nice ball. If mixing by hand, add the water and mix in the bowl until all the dry flour is mixed in, then turn out onto a floured surface and kneed for a few minutes until a smooth ball forms.
- Return the dough ball to the bowl and cover with a damp tea towel. Allow the dough to rest for at least 15 mintues up to an hour before making the tortillas.
- To make the tortillas, heat a heavy bottom frying pan or cast iron skillet over medium heat.
- Turn the dough out onto a board or counter top. It should not be that sticky but if you need to, add some flour to the board and your rolling pin.
- Divide the dough into 16 equal pieces for small tortillas, 8 pieces for larger tortillas.
- Roll each ball into a thin flat circles, about 8 inches in diameter for 16 tortillas.
- Pace one tortilla in a pan and allow to cook on the first side for about a minute, as you see bubbles forming in the dough, go ahead and flip it to the other side and cook for another minute. There should be lovely brown spots on the white tortilla but no burned spots. Taste the first one you make. It should not take like raw flout. Adjust your heat accordingly.
- I usually roll the tortillas out as I go. I set up a towel to place the warm tortillas in as I remove them from the pan. Then I place the next rolled out tortilla in the pan to cook and keep rolling out the dough balls and transferring the cooked tortillas into the warming towel until I have 16 tortillas.
Nutrition
Notes
