Roasted Veggie Tacos with Casa De Laurel Salsa Mach

Some recipes just make you feel at home — no matter where you are. Casa De Laurel’s Salsa Macha is one of those kitchen staples that instantly transforms a simple dish into something crave-worthy.

Made with puya and guajillo chilis, avocado oil, and a hint of Oaxacan chocolate, it’s rich, smoky, slightly sweet, and perfectly balanced. Plus, it’s vegan, gluten-free, and made without preservatives — so you can feel good about putting it on… well, everything.

Here’s one of my favorite easy weeknight dinners: roasted veggie tacos with a generous drizzle of Salsa Macha. They’re quick, colorful, and packed with flavor.

 

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Ingredients

For the veggies:

• 2 cups cauliflower florets
  
  

• 1 large zucchini, sliced into half moons
  
  

• 1 red bell pepper, sliced
  
  

• 1 tbsp olive oil
  
  

• Salt & pepper to taste
  
  

For the tacos:

• Warm corn or flour tortillas
  
  

• Fresh herbs (cilantro or parsley)
  
  

• Crumbled feta or queso fresco (optional)
  
  

• Lime wedges
  
  

• Casa De Laurel Salsa Macha
  
  

 

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Instructions

1. Roast the veggies
   Preheat oven to 425°F (220°C). Toss cauliflower, zucchini, and bell pepper with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and slightly crisp on the edges.
   
   

2. Warm the tortillas
   Heat tortillas in a dry skillet or on a griddle until soft and lightly toasted.
   
   

3. Assemble the tacos
   Add roasted veggies to each tortilla. Top with fresh herbs, a sprinkle of cheese (if using), and a generous drizzle of Casa De Laurel Salsa Macha.
   
   

4. Add a finishing touch
   Squeeze a bit of fresh lime juice over the top before serving.
   
   

 

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Why you’ll love it

The roasted vegetables bring a natural sweetness, the herbs keep things fresh, and the Salsa Macha delivers that irresistible smoky kick. It’s the kind of meal that looks impressive, tastes incredible, and takes minimal effort.