Chipotle Roasted Mushroom and Potato Tacos

Name: Rukmini Iyer Mushroom and Potato Tacos Recipe | Vegan Dinner
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 2–3
Ingredients: 450g large chesnut mushrooms, whole, a few halved; 650g Charlotte potatoes, quartered; 250g cherry tomatoes; 3 tbsp olive oil; 2 tsp ground cumin; 1 tbsp coriander seeds, lightly crushed; 2 tsp sea salt flakes; A big handful of fresh thyme; 1 lime, juice only; 150g vegan yoghurt or sour cream; warm tortillas

by Rukmini Iyer from The Roasting Tin Around The World

These easy tacos require minimal effort but will easily make a midweek dinner feel like more of an occasion. Simply warm up some tortillas while the traybake is in the oven and serve with vegan yogurt or sour cream.

Vegetarian Vegan Dairy-Free Tray Bake Family Friendly

Serves 2–3

Total 55 min

Prep 10 min

Cook 45 min

Easy

Introduction from Rukmini Iyer

I fully approve of carb on carbs for dinner, and these smoky spiced potatoes, mushrooms and tomatoes work beautifully with tacos against the sour cream, lime and tortillas. Serve as part of a sharing feast on taco night or with warm tortillas for an easy midweek dinner.

Ingredients

450g large chesnut mushrooms, whole, a few halved

650g Charlotte potatoes, quartered

250g cherry tomatoes

3 tbsp olive oil

2 tsp ground cumin

1 tbsp coriander seeds, lightly crushed

2 tsp sea salt flakes

A big handful of fresh thyme

1 lime, juice only

To serve:

150g vegan yoghurt or sour cream

warm tortillas

Method

Preheat the oven to 200°C fan/220°C/gas 7.

Tip the mushrooms, potatoes, tomatoes, oil, spices, salt and thyme into a roasting tin large enough to hold everything in one layer, then transfer to the oven and roast for 45 minutes.

Squeeze over the lime juice, adjust the salt to taste and serve piled into tortillas with the vegan sour cream or yogurt.

Preview