Claire Corlett

Fish Food, Fish Tanks, and More

Roasted Vegetable Tacos with Avocado-Chipotle Crema

Hi My name is Hayley Kormos and I am a dietitian and diabetes educator at The Austin Diagnostic Clinic. So today we’re going to make a recipe of roasted vegetable tacos with a black bean puree, with a little bit of an avocado chipotle crema
sauce for a little spice. Music playing Roasting Vegetables Dice 1 sweet potato, 1 red bell pepper, 1 zucchini , 1 yellow squash and 1 red onion. Step 2: Toss diced vegetables with 1 tablespoon
of canola oil until well coated. Mix the following Spices together:
2 teaspoons chili powder 1 teaspoon of cumin
1 teaspoon of garlic powder 1 teaspoon oregano
1/2 teaspoon onion powder 1/2 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper Step 3: Sprinkle spices on diced vegetables
and toss until well coated. Step 4: Spread vegetables onto parchment-lined
shallow pan. Step 5: Preheat oven to 425 degrees. Step 6: Roast for 40 minutes, stirring once
half-way through the cooking time. Making the Avocado-Chipotle Crema Step 1: Add the juice of 1 lime and 1/2 cup water Step 2: Mix one chipotle pepper from canned chipotle in adobo and 2 teaspoons adobo sauce from can. Step 3: Add the sauce and 1/2 an avocado Black Bean Puree Step 1: Warm a 15-ounce can of fat-free refried
black beans and add the juice of 1 lime. Let’s make tacos! So we’re about to go ahead and assemble the
tacos. We have our beans that we heated up on the
stove, our vegetables that we roasted, and a few new toppings set aside. I have chopped radish and limes for lime juice,
and then I have a little of the queso fresco cheese and then our sauce that we made. Top the tortillas with a scoop of the beans,
a scoop of the roasted vegetable mix and then a drizzle of the avocado-chipotle crema. Add additional toppings as desired. Enjoy!

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