Beet Carrot and Soy Lettuce Wrap Tacos

Community Supported Agriculture - We made some great tacos tonight using our beautiful Bib lettuce leaves from Fruitful Hills CSA, and beets and carrots from Bad Seed Farmer's Market.

Here's the recipe:

Beet Carrot and Soy Lettuce Wrap Tacos

By: Heather McAnerney

2 beets

3 carrots

Olive oil

Sea salt

5 oz. frozen corn, thawed

1 package soy crumbles

Spanish Gardens Taco Seasoning (Spanish Gardens is a local company)

Pickled jalapeño slices + juice from the jar

Bib lettuce leaves

Grated cheese

Fresh tomato, chopped

Ranch flavored sour cream

Cutting this way really saves time

Preheat oven to 375 degrees. Peel beets and carrots. Use French-fry cutter and slice into long rectangular slices. Cut slices into cubes. Place beet and carrot cubes onto cookie sheet, sprinkle with olive oil and sea salt. Mix to coat. Roast in oven at 375 degrees for 30 minutes or until done.

Such beautiful patterns in the beets

Cook corn in the microwave.

Add a small amount of olive oil to a skillet and heat. Add soy crumbles and heat through. Season to taste with Spanish Gardens Taco Seasoning. Add several jalapeño slices and jalapeno juice to taste. Add corn and roasted carrots and beets. Stir to combine.

Place a scoop of veggie/soy mixture into a Bib lettuce leaf. Top with toppings including grated cheese, fresh tomato, and ranch flavored sour cream, or other favorite toppings.

The Bibb lettuce leaves make perfect taco shells