Vegan vegetable soft tacos

Ingredients for 2 servings:

• 1 pack of tortillas
• 1 carrot(s)
• 1 parsnip(s)
• salt and pepper
• some olive oil for frying
• 1 onion(s), red
• 1 can of mixed beans, approx. 240 – 400 g
• 50 g hazelnuts
• 1 small head of red cabbage
• 100 g kale
• 10 g coriander leaves
• 1 tsp cumin powder
• ½ tsp paprika powder
• ½ tsp oregano
• 2 limes
• 2 tbsp tahini

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 20 minutes

Cut the carrots and parsnips into thick pieces and place on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in a preheated oven at 180°C (top/bottom heat) for about 20 minutes on the middle rack. Wash the beans in a sieve. Finely chop the hazelnuts. Finely chop the red cabbage and cilantro. Strip the kale from the stems and finely chop. For the dip, grate the lime zest and squeeze the rest of the lime. Add the tahini and a little cold water to the limes and mix well. Remove the carrots and parsnips from the oven and sprinkle with cumin, paprika, and oregano. Add the beans and mix well. Then return everything to the oven for about 15 minutes. Add the kale during the last 5 minutes. Everyone tops their own taco at the table. So all you have to do is arrange the red cabbage, red onions, tahini sauce, hazelnuts, and baked vegetables beautifully.