Summary

Ingredients

• 1 packet tortilla (s)

For the filling:

• 1 carrot (s)
• 1 parsnip (s)
• salt and pepper
• some olive oil for frying
• 1 onion (s), red
• 1 can beans, mixed, approx. 240 - 400 g
• 50 g hazelnuts
• 1 small Head red cabbage
• 100 g kale
• 10 g coriander reens
• 1 teaspoon cumin powder
• 0.5 teaspoon ½ paprika powder
• 0.5 teaspoon ½ oregano

For the dip:

• 2 lime (s)
• 2 tablespoon tahini

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Instructions

1. Cut the carrots and parsnips into thicker pieces and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
2. Roast in the preheated oven at 180 ° C top / bottom heat for about 20 minutes on the middle rack.
3. Wash the beans in a colander. Chop the hazelnuts into small pieces. Cut the red cabbage and coriander greens into small pieces. Strip the kale from the stalks and cut into small pieces.
4. For the dip, rub the lime zest and squeeze out the rest of the lime. Add tahini and some cold water to the lime and mix everything well.
5. Take the carrots and parsnips out of the oven and sprinkle with cumin, paprika powder and oregano. Add the beans and mix everything together. Then put everything in the oven for another 15 minutes. Add the kale in the last 5 minutes.
6. Everyone occupies their own taco at the table. Red cabbage, red onions, tahini sauce, hazelnuts and oven vegetables just have to be nicely arranged.