It's all in the sauce. Chipotle Peppers in Adobo Sauce make it all happen. They are spicy and smoky, and when you toss a lime in the mix you get some interesting flavors. I'm not intending this page to be a food blog, so I'm not going to give you typical extras of stories and commentary. This just happens to be one recipe I truly made by myself. I didn't take something from somewhere and adjust it to my liking. I just threw it together one day. And it was great. People have been asking me for it. So it gets its' own little spot here.
There is no exact science. I take a bunch of vegetables, all relatively thinly sliced or chopped. I try and cook about 4-6 cups of veggies each time I make these because they cook down and they heat up great as leftovers. I prefer to use at least 3 selections out of the following, but you can easily use all of them, or even substitute most any preferred veggie that is not listed here.
zucchini
shiitake (or any) mushrooms
colored bell peppers
cauliflower
Brussels sprouts
There is also no science to my seasoning method. I prefer generous amounts of the following:
onion powder (the photo below has onion flakes)
garlic powder
smoked paprika
chili powder
coriander
salt
black pepper
I sometimes toss in a dash of turmeric for its' health benefits. I think it's icky, but it's good for the body, and the bold flavors here mask it.
I drizzle the veggies with about 1/4 cup of olive oil, and toss them in the spices. I throw them on a foil lined sheet pan (for clean up ease) and roast them in the oven. About 425-450 degrees works well - bake for 15, toss them, bake another 15. Cooking times depend on how much you are making - 4 cups of veggies might need to go 5 minutes less, while 6 cups might need to go 5 minutes more.
The sauce.
16oz. tub sour cream
one lime
chipotle peppers in adobo
1/2 tsp. salt
It all depends how spicy you want it. I usually take 2 peppers and chop them fine. I use those, plus as much of the sauce I can scoop out of the little can, but you can make it more or less spicy by adjusting the amount of peppers you add. Mix it all up!
Optional Toppings:
cilantro
crumbled cotija cheese
I normally buy corn tortillas, normally the street taco size. This particular time I was feeling flour, so I went with the quesadilla-ish size flour ones. Either way, shells need to be toasted before using. I recommend using a nice slathering of the sauce before topping the tortillas with your veggies and toppings.
This sauce is also great on roasted potatoes.
