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Broccoli, cheddar and onion tacos

 I firmly believe you can make anything into a taco. Unlike the dinos of Jurassic Park, I am also of the belief that we should ("Your scientists were so preoccupied with whether they could, they didn't stop to think if they should"- Malcolm to Hammond). This taco is bursting with roasted onion, broccoli and cheddar, then topped with ranch. 

Hello? Your tastebuds are calling.


1 pound broccoli florets

1 clove garlic, minced

1 medium red onion, sliced into wedges

6 six inch flour tortillas

2 ounces shredded cheddar-jack blend 

Ranch dressing


Preheat oven to 450 degrees F.

On a rimmed baking sheet, toss broccoli, onions, and chopped garlic with a drizzle of oil and season with salt and pepper. Roast on upper oven rack until veggies are tender and browned.

Heat a medium skillet over medium-high heat. Add 1 tortilla at at time; cook until warm and lightly golden, about 30 seconds per side. Wrap in a clean kitchen towel or foil as you go to keep warm.

Once broccoli and onions are done roasting, remove baking sheet from oven and sprinkle cheese evenly over top. Return to upper oven rack until cheese is melted.

Serve warm tortillas filled with cheesy broccoli and onions. Drizzle with some of the ranch dressing and serve remaining on the side. Enjoy!


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