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Incorporating a variety of colorful vegetables into your diet goes beyond mere aesthetics. Each color often represents a different set of nutrients that can contribute to overall health and well-being. The roasted rainbow veggie tacos feature a delightful combination of red and yellow bell peppers, zucchini, red onion, and corn—each bringing unique health benefits to the table.

Roasted Veggie Tacos with Chipotle Crema

Discover the delicious world of roasted rainbow veggie tacos! Bursting with vibrant colors and flavors, these tacos are not only visually appealing but also packed with nutrients. Enjoy tender, caramelized vegetables like bell peppers, zucchini, and red onion, topped with a creamy chipotle crema for a spicy kick. Perfect for both vegetarians and meat lovers, this dish showcases the joy of plant-based meals while being easy to prepare and customize for any occasion. Experience a satisfying, healthy option that will delight your taste buds!
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Ingredients
  

For the Roasted Veggies:

1 red bell pepper, diced

1 yellow bell pepper, diced

1 zucchini, sliced

1 red onion, diced

1 cup corn (fresh or frozen)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic powder

Salt and pepper, to taste

1 lime, juiced

For the Chipotle Crema:

1 cup Greek yogurt or sour cream

1-2 tablespoons adobo sauce (from canned chipotles in adobo)

1 lime, juiced

Salt, to taste

For Assembly:

8 small corn or flour tortillas

Fresh cilantro, chopped

Avocado slices (optional)

Feta cheese or cotija cheese (optional)

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Instructions
 

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

    Prepare Veggies: In a large bowl, combine the diced red and yellow bell peppers, zucchini, red onion, and corn. Drizzle with olive oil, then add the smoked paprika, cumin, garlic powder, salt, and pepper. Toss until all the vegetables are well-coated.

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

        Make the Chipotle Crema: While the veggies are roasting, in a small bowl, combine the Greek yogurt (or sour cream), adobo sauce, lime juice, and a pinch of salt. Stir until well mixed. Adjust the heat to your taste by adding more or less adobo sauce.

          Warm the Tortillas: In a dry skillet over medium heat, warm the tortillas for about 30 seconds on each side, just until pliable and slightly toasted.

            Assemble Tacos: Once the roasted veggies are done, remove them from the oven. On each tortilla, place a generous scoop of the roasted veggies, drizzle with chipotle crema, and top with fresh cilantro and avocado slices, if using. Sprinkle with cheese for an extra layer of flavor.

              Serve and Enjoy: Serve the tacos warm with lime wedges on the side for squeezing. Enjoy each bite of this vibrant and delicious meal!

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