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In recent years, the world has seen a significant shift towards plant-based meals, driven by health-conscious individuals and the growing awareness of environmental sustainability. With this trend, more people are exploring the delicious and diverse options that plant-based cooking has to offer. One dish that stands out among the myriad of choices is the Roasted Veggie Taco. Not only do these tacos provide a satisfying and flavorful experience, but they also serve as a healthy alternative to traditional meat-based tacos.

Roasted Veggie Tacos with Chipotle Crema

Discover the vibrant flavors of Roasted Veggie Tacos with Chipotle Crema, a delicious plant-based option perfect for any occasion. This recipe features a medley of nutritious roasted vegetables like zucchini, bell peppers, and cherry tomatoes, topped with a creamy chipotle sauce that adds a delightful kick. Quick to prepare and highly adaptable, these tacos can cater to various dietary preferences. Enjoy a healthy, satisfying meal that celebrates fresh ingredients and bold flavors.
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Ingredients
  

For the Roasted Veggies:

1 medium zucchini, diced

1 medium bell pepper (red or yellow), diced

1 medium red onion, diced

1 cup cherry tomatoes, halved

1 can (15 oz) black beans, drained and rinsed

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

Juice of 1 lime

For the Chipotle Crema:

½ cup sour cream or Greek yogurt

1-2 tablespoons chipotle in adobo sauce (adjust to taste)

1 tablespoon lime juice

Salt, to taste

For Serving:

8 small corn or flour tortillas

Fresh cilantro, chopped

Sliced avocado

Feta cheese or crumbled queso fresco (optional)

Lime wedges

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Veggies: In a large mixing bowl, combine the diced zucchini, bell pepper, red onion, cherry tomatoes, and black beans. Drizzle with olive oil and season with cumin, smoked paprika, salt, and pepper. Toss everything until well-coated.

      Roast the Veggies: Spread the veggie mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the veggies are tender and slightly caramelized.

        Make the Chipotle Crema: While the veggies are roasting, in a small bowl, whisk together the sour cream (or Greek yogurt), chipotle in adobo, lime juice, and a pinch of salt until smooth and creamy. Taste and adjust chipotle to your liking for spiciness.

          Warm the Tortillas: When the veggies are almost ready, warm the tortillas. You can do this by wrapping them in aluminum foil and placing them in the oven for about 5-10 minutes or heating them gently on a skillet.

            Assemble the Tacos: Once the veggies are roasted, remove them from the oven. Place a generous spoonful of the roasted veggie mixture onto each warmed tortilla. Drizzle with chipotle crema and top with fresh cilantro, sliced avocado, and feta cheese if using.

              Serve & Enjoy: Serve the tacos with lime wedges on the side for an extra zing. Enjoy your delicious Roasted Veggie Tacos with Chipotle Crema!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings