Roasted Vegetable Tacos with Avocado Crema

Once you and your friends are ready to eat, simply break out the taco fixings and enjoy these tacos!

Created by: Julia Mueller, The Roasted Root

Serves: 4Prep: 15 minutesCook: 35 minutesTotal: 50 minutes

Serves: 4

Ingredients

  • 1 red onion, sliced
  • 1 red bell pepper, cored and chopped
  • 1 large yellow squash, diced
  • 1 medium zucchini squash, diced
  • 3 tablespoons Simple Truth™ Olive Oil, separated
  • Sea salt, to taste
  • 4-6 corn tortillas
  • 1 large ripe avocado, peeled and diced
  • 1/2 cup plain Simple Truth™ Greek Yogurt
  • 3 tablespoons lime juice
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1/2 cup cilantro, roughly chopped
  • 1/4 teaspoon Simple Truth Organic™ Ground Cumin

Directions

  • Preheat oven to 375°F.
  • Spread the bell pepper and onion over a large baking sheet and drizzle with 1½ tablespoon of olive oil, or enough to coat the veggies. Use your hands to toss the veggies in oil to coat. Sprinkle with salt. Place veggies in the oven and bake until soft and golden-brown, about 20-25 minutes, flipping half way through.
  • Spread the yellow squash and zucchini on a separate baking sheet, and repeat the process of coating the veggies with olive oil and sprinkling with sea salt. Bake for 15 minutes, or until veggies are golden brown and cooked through.
  • As the vegetables are roasting, prepare the avocado crema by adding all of the remaining ingredients to a blender and blending until smooth. Taste the crema for flavor and add more sea salt or lime juice to taste.
  • Heat the tortillas and load them up with desired amount of roasted vegetables and avocado crema.
  • Serve alongside beans and rice, and enjoy!

Recipe Information

Serves: 4

Ingredients

  • 1 red onion, sliced
  • 1 red bell pepper, cored and chopped
  • 1 large yellow squash, diced
  • 1 medium zucchini squash, diced
  • 3 tablespoons Simple Truth™ Olive Oil, separated
  • Sea salt, to taste
  • 4-6 corn tortillas
  • 1 large ripe avocado, peeled and diced
  • 1/2 cup plain Simple Truth™ Greek Yogurt
  • 3 tablespoons lime juice
  • 1 clove garlic, minced
  • 1 teaspoon honey
  • 1/2 cup cilantro, roughly chopped
  • 1/4 teaspoon Simple Truth Organic™ Ground Cumin

Directions

  • Preheat oven to 375°F.
  • Spread the bell pepper and onion over a large baking sheet and drizzle with 1½ tablespoon of olive oil, or enough to coat the veggies. Use your hands to toss the veggies in oil to coat. Sprinkle with salt. Place veggies in the oven and bake until soft and golden-brown, about 20-25 minutes, flipping half way through.
  • Spread the yellow squash and zucchini on a separate baking sheet, and repeat the process of coating the veggies with olive oil and sprinkling with sea salt. Bake for 15 minutes, or until veggies are golden brown and cooked through.
  • As the vegetables are roasting, prepare the avocado crema by adding all of the remaining ingredients to a blender and blending until smooth. Taste the crema for flavor and add more sea salt or lime juice to taste.
  • Heat the tortillas and load them up with desired amount of roasted vegetables and avocado crema.
  • Serve alongside beans and rice, and enjoy!