Weeknight Veggie Tacos con QUESO
Life is too short to avoid tacos. Life is also too short to eat tacos and feel terrible.
I wish there was a way to find a resolution....oh wait THERE IS.
One sheetpan.
One food processor.
One happy, fiesta filled mouth.
Roasted Veggies:
-
3 Bell Peppers
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1 Yellow Onion
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1 Portabello Mushroom (optional, if you like mushrooms)
-
(any other veggies that you like!)
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salt, pepper
-
garlic powder
-
cumin
-
paprika
QUESO:
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1 cup of cashews
-
1 cup of water
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1 small container diced green chilies
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1 tsp red pepper flakes
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salt and pepper
Instructions:
- Preheat the oven to 400. Chop onion, peppers, and mushrooms into like sized pieces (you really can use ANY VEGGIES you like here!)
- Drizzle olive oil over the veggies and season with salt, pepper, garlic powder, paprika, and cumin.the veggies and add them to a sheet pan.
- Bake for 15-20 minutes.
- Boil the cashews in hot water for 10 minutes (until soft), drain, and add to a blender with the rest of the ingredients for the queso. Blend.
- Assemble the tacos and drizzle with the queso.
Enjoy!
