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Chipotle Roasted Vegetable Tacos

Flour tortilla with tons of roasted veggies, makes this a wonderful dinner!

Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Janssen Bradshaw

Ingredients

Tacos

  • 1/2 pint cherry tomatoes or 3 whole tomatoes, diced
  • 2 ears of corn kernels sliced off
  • 1/2 red onion thinly sliced
  • 2 bell peppers sliced
  • 1 large zucchini diced
  • 2 Tablespoons olive oil
  • 1/4 teaspoon McCormick's chipotle chile powder
  • Kosher salt
  • 8 flour tortillas

Hummus

  • 2 large handfuls baby spinach roughly chopped
  • 2 avocados diced
  • 1/2 cup queso fresco crumbled

Instructions

  1. Preheat oven to 400 degrees.
  2. Arrange your vegetables on a baking sheet and drizzle with olive oil. Sprinkle with chipotle chile powder and salt and toss to coat. Roast for 35 minutes, stirring half-way through.
  3. When your vegetables are done, spread a thin layer of hummus on each tortilla, sprinkle the spinach on the hummus, spoon the roasted vegetables over the spinach, and top with diced avocados and crumbled cheese.
  4. Serve immediately.