Roasted Veggie Tacos with Cilantro Jalapeño Crema

It’s no secret that we love tacos!!  I’ll make them and eat them almost as often as I can!  This game is a lighter, vegetarian taco that is packed with flavor!

Serves 4

Ingredients:

4 cups cauliflower florets (roughly 1 head)

2 cups butternut squash, peeled and cubed 

1 - 14.5 oz can white kidney beans, drained and rinsed 

1 Tbsp paprika

1 Tbsp cumin

2 tsp onion powder

2 tsp garlic powder

Salt & pepper 

Olive oil 

8 corn tortillas 

To Serve:

Avocado, sliced

Red cabbage, shaved

Fresh cilantro

Cilantro jalapeño crema (recipe below)

Cilantro Jalapeño Crema:

1 bunch fresh cilantro, stems removed

1/2 jalapeno (remove seeds if you want it less hot)

2/3 cup sour cream

2/3 cup avocado mayonnaise 

Juice of 1 lime

Pinch of salt

Directions:

Preheat oven to 400 degrees.

Spread cauliflower, squash and beans on a baking sheet.  Drizzle generously with olive oil and spices (paprika through pepper).  Use a spatula to mix well and evenly coat.  Spread into a even layer, trying to avoid crowding or stacking on the baking sheet.

Bake for 35-40 mins or until nicely browned.  Remove from oven and let slightly cool.

In a food processor, combine all ingredients for cilantro jalapeño crema and process until smooth.  Set aside.  

Lightly toast tortillas in a dry, nonstick skillet or over open flame for 30 seconds on each side, using tongs to flip.⁣

Build your tacos by layering sliced avocado on bottom of tortilla.  Top with roasted cauliflower, squash and beans.  Top with red cabbage and cilantro jalapeño crema.