Spicy Butternut & Sweet Potato Taco Cups


This is such a delicious Mexican Meat-Free Monday recipe, it is so easy to make and the flavours are out of this world. I bought a sachet of Old El Paso’s roasted tomato and pepper fajita spice, coated the veggies in it and there you go, Mexican inspired roast veggies. You can buy Old El Paso anywhere. I bought wonton wrappers to make the taco shells, they are so cheap and versatile (you can find them at your local Chinese Supermarket or at La Marina Foods in Modderfontein).



2 medium butternuts, peeled and cubed
2 sweet potatoes, cubed
1 packet of Old El Paso’s roasted tomato and pepper fajita spice
Olive oil
1 tbsp tomato paste
Sea salt
Black Pepper
24 wonton wrappers

To serve:

Sour cream
3-4 spring onions, chopped
4-5 radishes, sliced
Fresh coriander
Red chillies

Makes 12 cups
Serves 5-6 (2 cups per person)
Preparation 1.5 hours
Cooking time 30 minutes

Preheat the oven to 200°C.

Chop the veggies into bite sized cubes. In a bowl add a generous glug of olive oil and the cubed veggies, add the spice mix and toss until the flavours are evenly distributed.

Place in the oven for 1 hour, or until roasted. Toss occasionally.

Turn the oven down to 180°C.

Get out 2 muffin trays and spray with Spray n Cook. Then layer wonton wrappers into a star shape, so that the corners don’t overlap. In a little bowl mix the tomato paste, sea salt and black pepper with a glug of olive oil. Then using a basting brush, brush the wrappers with the mixture. Then evenly distribute the veggies into the cups. Place in the oven and cook for 30 minutes. 

Top with sour cream, spring onions, radishes and coriander and serve immediately.

You can also serve it with my quick & easy salsa.


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