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In recent years, plant-based meals have surged in popularity, captivating the hearts and taste buds of food enthusiasts around the globe. As more people seek healthier, sustainable options, tacos have emerged as a versatile canvas for showcasing a variety of fresh vegetables. The beauty of tacos lies in their adaptability; they can be filled with anything from savory meats to vibrant, roasted veggies, making them a perfect choice for any meal.

Roasted Veggie Tacos with Chipotle Crema

Discover the deliciousness of roasted veggie tacos topped with creamy chipotle crema. This flavorful recipe showcases the vibrant tastes of seasonal vegetables, enhancing your dining experience while promoting healthy eating. Each bite combines the natural sweetness of roasted zucchini, bell peppers, red onion, and corn, balanced perfectly with a zesty chipotle sauce. Ideal for plant-based meals, these tacos are both satisfying and visually appealing. Transform your taco night with this wholesome delight!
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Ingredients
  

For the Roasted Veggies:

1 medium zucchini, diced

1 medium red bell pepper, diced

1 medium yellow bell pepper, diced

1 small red onion, diced

1 cup corn kernels (fresh or frozen)

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

For the Chipotle Crema:

1/2 cup sour cream (or Greek yogurt for a lighter option)

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

1 tablespoon lime juice

1 clove garlic, minced

Salt to taste

For Serving:

8 small corn or flour tortillas

Fresh cilantro, chopped

Lime wedges

Sliced avocado (optional)

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Instructions
 

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

    Prepare the Veggies: In a large mixing bowl, combine the diced zucchini, red bell pepper, yellow bell pepper, red onion, and corn. Drizzle with olive oil and sprinkle with ground cumin, smoked paprika, salt, and pepper. Toss until the vegetables are evenly coated.

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

        Make the Chipotle Crema: While the veggies are roasting, prepare the chipotle crema. In a small bowl, combine the sour cream, chipotle peppers, lime juice, minced garlic, and a pinch of salt. Use a fork or whisk to blend everything until smooth and creamy. Adjust the amount of chipotle to your liking for spice.

          Warm the Tortillas: When the veggies are almost done, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until they are pliable.

            Assemble the Tacos: To assemble, place a generous spoonful of the roasted veggies onto each tortilla. Drizzle with chipotle crema and top with fresh cilantro, lime juice, and sliced avocado if desired.

              Serve: Serve immediately, and enjoy your delicious roasted veggie tacos!

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                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings