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Roasted Veggie Tacos with Avocado Lime Crema

Caramelized veggies unite to create these delicious tacos!
Prep Time15 mins
Cook Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: Summer, Fresh, Healthy
Servings: 6
Calories: 420kcal


  • Food processor or a handheld immersion blender



  • 6 flour or corn tortillas
  • 2 medium zucchini, cut in half and sliced into long ribbons
  • 2 medium squash, cut in half and sliced into long ribbons
  • 2 red bell peppers, thinly sliced
  • 1 red onion, sliced into medium wedges
  • 1 yellow onion, sliced into medium wedges
  • 1 cup of frozen corn, thawed
  • 1 tbsp cumin
  • 2 tsp Harissa seasoning
  • 1 tsp Mexican chili powder
  • ¼ tsp salt
  • 1 tbsp extra virgin olive oil
  • 1 15 oz. can black beans, rinsed and drained


  • 1 ripe avocado
  • cup water
  • cup cilantro, stems and leaves
  • cup 2% greek yogurt, I use Fage
  • Juice from 1 lime
  • 1 garlic clove
  • ¼ tsp kosher salt
  • 1 small jalapeño, seeded if you prefer less heat. I love the heat so I don't seed them.


  • Feta
  • Cilantro



  • Preheat oven to 375°F.
  • Combine the zucchini, squash, red bell peppers, both onions and corn in a large bowl. Add the cumin, Harissa seasoning, Mexican chili powder, salt and olive oil. Gently toss until the vegetables are completely coated.
  • Lay the vegetables on two large foil lined baking sheets. Do not over-crowd the vegetables on the pans, or they’ll steam and not roast which would be a damn shame. Lay each vegetable flat against the pan because that contact point is where the yummy roasting magic happens.
  • Roast the vegetables for 25-35 minutes. Flip the the vegetables over after 15 minutes and add the black beans. Remove the vegetables when tender and browned.
  • Heat the tortillas. I used a skillet over medium heat and warmed them stove-top.


  • While the veggies are roasting, add all of the avocado lime creme ingredients into a food processor and processes until the texture is smooth and creamy. Add more water to thin the creme to your liking. Season with more salt as necessary.


  • Lay a tortilla in the center of a clean plate. Place the roasted vegetables first and top with a drizzle of the avocado cream. Finish with a sprinkle of feta and extra cilantro to taste, but mostly as eye candy. These tortillas have a lot of filling, so rather than trying to force a fold-over, embrace it and plate them open-faced. It’s a bangin’ presentation.