5lbs root vegetables of any kind (we used potatoes, sweet potatoes, parsnips, carrots)
2 Medium yellow onions, sliced
A few carrots, grated
Cheddar or Gouda cheese, grated
Flour Tortillas (or rice tortillas for GF option)
Extra spicy chili powder
Mixed greens for garnish
- Slice onions and garlic to your desired size. Peel and cube root vegetables into bite sized pieces. Spread the root vegetables on a baking tray with HALF of your sliced onions and all of your garlic. Drizzle with olive oil, sprinkle with salt, pepper, extra spicy chili powder and paprika. Roast at 375 degrees in an oven until all the vegetables are fork tender.
- Heat butter or olive oil in a pan over medium heat and saute the other HALF of the onions until well caramelized.
- Grate carrots, toss with olive oil and a splash of vinegar of your choosing.
- When the root vegetables are done, heat tortillas in a pan. Once the tortillas are heated, fill with root vegetables, caramelized onions, cheese, grated carrots, and top with mixed greens. Enjoy!