Go Back
In recent years, vegetarian dishes have seen a significant rise in popularity, appealing to not only vegetarians but also meat-lovers looking to diversify their diets. The vibrant colors, rich textures, and robust flavors of plant-based meals can transform even the simplest ingredients into a culinary masterpiece. Among the myriad of vegetarian options, Roasted Veggie Tacos with Chipotle Crema stand out as a delicious and nutritious choice that satisfies cravings while providing a bounty of health benefits.

Roasted Veggie Tacos with Chipotle Crema

Discover the deliciousness of Roasted Veggie Tacos with Chipotle Crema! Perfectly roasted zucchini, bell peppers, red onions, and cherry tomatoes come together in a taco that's bursting with flavor and nutrition. The smoky chipotle crema adds a creamy touch that ties everything together. This versatile dish is great for weeknight dinners or gatherings, and can be customized with your favorite toppings. Elevate your plant-based meals and enjoy a delightful dining experience!
Print Recipe Pin Recipe

Ingredients
  

For the Roasted Veggies:

1 medium zucchini, diced into bite-sized pieces

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 ground cumin

1 teaspoon smoked paprika

Salt and black 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 based on your spice preference)

1 tablespoon lime juice

Salt, to taste

For Serving:

8 small corn or flour tortillas

Fresh cilantro, chopped for garnish

Sliced avocado for topping

Optional: Feta cheese or crumbled queso fresco

Lime wedges for serving

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C), ensuring it’s nice and hot for roasting.

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

      Roast the Veggies: Spread the veggie mixture in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and roast for 20-25 minutes. Halfway through, give the veggies a good stir to ensure even cooking, until they are tender and lightly caramelized.

        Make the Chipotle Crema: While the veggies are roasting, prepare the chipotle crema. In a small bowl, whisk together the sour cream (or Greek yogurt), chipotle in adobo sauce, lime juice, and a pinch of salt until the mixture is smooth and creamy. Taste and adjust the amount of chipotle depending on your desired level of spiciness.

          Warm the Tortillas: As the veggies finish roasting, warm the tortillas. You can wrap them in aluminum foil and place them in the oven for about 5-10 minutes or alternatively, heat them gently on a skillet over medium heat until soft.

            Assemble the Tacos: Once the veggies are perfectly roasted, take them out of the oven. Scoop a generous spoonful of the roasted veggie mix onto each warm tortilla. Drizzle a spoonful of chipotle crema over the top, and finish with fresh cilantro, slices of avocado, and feta cheese if desired.

              Serve & Enjoy: Serve the tacos immediately with lime wedges on the side for an extra zesty kick. Enjoy your vibrant and flavorful Roasted Veggie Tacos with Chipotle Crema!

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