• yogawchristina

The Veggie Tacos!

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.

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