Roasted Veggie Tacos with Avocado Cream

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The bulk of summer produce is coming to an end- and although I am stoked at the thought of  cooler weather, comfort casseroles, and soups to warm my soul- there is something about these roasted veggies that have my brain and my belly in good company.   At the grocery store last week I saw some amazing looking zucchini and summer squash- I couldn’t pass the opportunity to grab up a few while thoughts ran through my mind of how I was going to use them.  Sure, sautéing them up in a frying pan as a side dish would be just as wonderful as any other way, but, sometimes I just want something different.

I think my Fireman appreciates this.

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I came across a recipe for roasted veggie tacos on none other than Pinterest, and couldn’t think of a better way to utilize this gorgeous looking produce as the main ‘meat’ for my tacos.

I roasted the zucchini and squash with tomatoes, garlic, fresh corn on the cob, and sweet peppers, and tossed them together with a little extra protein- chickpeas.  You could most definitely sub out the chickpeas with black, red, or white beans.. or even pair them with a none vegetable protein here, like chicken or lean shredded beef.  All would be equally as yummy.. and as I’m typing this I’m dreaming of the Costa Rican inspired Supper Club that we enjoyed this weekend- the shredded beef  Jacqueline made (recipes to come!) would be perfectly paired with these roasted veggies.  Yumm.

Something new to try before this summer comes to a close.

I made a simple avocado cream sauce as the recipe called to do, with a few of my own changes of course- ripe avocado, plain, non-fat Greek yogurt, lime juice, and a little cilantro- and hello, beautiful. You are delicious.  Finished off with a touch of (pasteurized) Feta cheese and you are good to go with a satisfying meal.  I ended up eating the leftover roasted vegetables the next day for lunch sans tortilla.  I wrapped my veggies in a couple romaine lettuce leaves for a super lean lettuce wrap- I almost prefer this way of wrapping rather than the tortilla.

It could just be me and my new-found fickle tastebuds (thank you babies.)  You be the judge of how you think they are served best.

I would suggest using the corn over the flour tortilla so the veggies don’t to get lost in translations with the use of a hefty carbohydrate.  The corn is a bit lighter in my taste.

Although summer produce is on it’s way out the door- this is a must try.  Easy and oh-so-tasty way to get in your veggies, and to practice going ‘meatless once  a week’.  If you’ve never practiced Meatless Monday, here is your chance.

As for me..I’ve already enjoyed this meal x 2 days.  So therefore I am currently dreaming of chili.  Something about chili and football season make it as though the world is just right- circulating around me and me alone (not really.)  I’ll for sure be missing my summer grocery scene, but bring on the comfies and a steaming bowl of your best chili.

I’m so ready for fall.

Roasted Veggie Tacos with Avocado Cream

Yield: 4 Servings

Serving Size: 2 tacos, each

Adapted from: Naturally Ella


    Roasted Veggie Tacos
  • 1 medium zucchini, diced
  • 1 medium summer squash, diced
  • 3/4 cup diced red onion
  • 1 ear sweet corn, removed from the cob
  • 1 (4-ounce) container cherry tomatoes, cut in half
  • 1 medium red pepper, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1/4 teaspoon kosher salt
  • 1 tablespoon extra virgin olive oil
  • 1 (15-ounce) can reduced sodium chickpeas, rinsed and drained
  • Avocado Cream
  • 1 small ripe Haas avocado
  • 1/3 cup fat-free plain Greek yogurt
  • 1/4 cup chopped cilantro
  • The juice of one lime
  • Additional Toppings
  • Chopped cilantro
  • 1/4 cup reduced fat crumbled Feta cheese
  • 8 white corn tortillas (such as La Tortilla Factory)


Preheat oven to 400 degrees. Combine all vegetables and toss gently with olive oil, salt, cumin, and garlic. Roast vegetables until tender and slightly browned, about 30 minutes.

While vegetables are roasting, whip together the avocado, yogurt, cilantro, and lime juice.

Heat chickpeas in the microwave on HIGH, 2 minutes. Combine with roasted vegetables for serving.

To assemble tacos, warm tortillas (in the microwave wrapped in a damp towel) and evenly distribute the chickpea-roasted vegetable mixture and avocado cream among the 8 tortillas. Sprinkle each taco with 1 tablespoon Feta cheese.

Nutritional Information:

Calories: 442; Fat: 10 g; Carbohydrate: 64 g; Fiber: 11 g; Protein: 22 g


  1. Those look great. I think they would also be awesome with cotija!


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