Chipotle Roasted Veggie Tacos. These roasted veggie tacos taste amazing with this smoky chipotle sauce. The sauce is also great for topping baked potatoes, yams or fries. I love these tacos topped with creamy avocado, chopped tomato, and a few alfalfa sprouts or lettuce for extra crunch.
Extra easy roasted veggie tacos recipe featuring flavorful roasted vegetables, hearty black beans, and a delicious five minute creamy cilantro sauce.
This vegetarian tacos recipe is super easy to make.
You can adapt them to whatever produce is in season or in your fridge.
You can cook Chipotle Roasted Veggie Tacos using 7 ingredients and 14 steps. Here is how you cook it.
Ingredients of Chipotle Roasted Veggie Tacos
- You need 1 of sweet potato.
- It's 1/2 of of a large red onion.
- It's 2 large of garlic cloves.
- Prepare 1 of red pepper.
- Prepare 1 of poblano pepper.
- Prepare 1 of cob of corn.
- It's 2 cup of of baby carrots.
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Chipotle Roasted Veggie Tacos instructions
- Wash potatoes, carrots,and peppers..
- Strip corn of husk and silk and boil in water for 20 minutes.
- Pat dry peppers, drizzle with olive oil and place on a baking sheet in the middle with cloves of garlic in their skin on the side.
- Dice sweet potato.
- Add a 1/4 cup of olive oil to a bowl with 5 teaspoons of dried Chipotle seasoning, and 2 teaspoons of sugar..
- Toss sweet potato, and carrots in the bowl..
- Dice red onion, and place on tray next to garlic.
- Lay carrots and sweet potato on empty side of tray, making sure none are in bunches..
- Place in preheated oven on 400°F for 20- 40 minutes shaking tray to evenly cook/brown.
- When veggies are roasted, and corn is done to desire, take out and let cool to handle.
- After cooling, peel skin off of peppers, remove seeds and dice. Cut corn off of cob..
- Peel and dice garlic, place everything in a bowl, and toss together..
- Toast flour tortillas in a pan on both sides one by one for a little over a minute each side.
- Place 2-3 tablespoons of vegies in tortilla and Queso and salsa as desired.
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