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In recent years, the culinary landscape has seen a significant shift towards plant-based meals, fueled by a growing awareness of health, sustainability, and ethical eating practices. This trend is not just limited to salads and smoothies; it has expanded into vibrant, flavorful dishes that celebrate the natural goodness of vegetables. One such delightful creation is the roasted veggie taco, a dish that beautifully marries nutrition and taste.

Roasted Veggie Tacos with Chipotle Crema

Discover the vibrant world of roasted veggie tacos with chipotle crema, a delicious plant-based meal that's both nutritious and satisfying. Bursting with roasted zucchini, bell peppers, corn, and cherry tomatoes, these colorful tacos are complemented by a rich, smoky chipotle crema that enhances every bite. Perfect for customizing with your favorite seasonal vegetables, they're an ideal dish for any occasion. Elevate your taco night and enjoy the joy of fresh, flavorful eating!
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Ingredients
  

For the Roasted Veggies:

1 medium zucchini, diced

1 bell pepper (any color), diced

1 red onion, chopped

1 cup corn kernels (fresh, frozen, or canned)

1 cup cherry tomatoes, halved

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper, to taste

For the Chipotle Crema:

½ cup Greek yogurt or sour cream

1-2 chipotle peppers in adobo sauce (adjust based on heat preference)

1 tablespoon lime juice

1 garlic clove, minced

Salt, to taste

For Assembling:

8 small corn or flour tortillas

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Avocado slices (optional)

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Instructions
 

Preheat the Oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.

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

      Roast the Veggies: Spread the veggie mixture in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until the vegetables are golden and tender, stirring halfway through for even cooking.

        Make the Chipotle Crema: In a small food processor or blender, add the Greek yogurt (or sour cream), chipotle peppers, lime juice, minced garlic, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning or chipotle for desired heat.

          Warm the Tortillas: While the veggies roast, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.

            Assemble the Tacos: Fill each warm tortilla with the roasted veggies. Drizzle with chipotle crema and top with fresh cilantro. Add avocado slices if desired.

              Serve: Serve the tacos with lime wedges on the side for extra freshness, and enjoy your delicious roasted veggie tacos!

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