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After putting this dinner together last night, Meghan said “Wow, this is recipe is a keeper. It was so easy to make, you only need to know how to chop, and it took like 20 minutes.” These are definitely the types of recipes I love to have at my disposal, and I think the avocado cream can be incorporated into so many more dishes. When you are tired after work and really don’t want to spend an hour throwing a dinner together, chop up some fresh vegetables, toss them in the oven to roast for 15 minutes, crack open a beer or pour a glass of wine, and relax after a busy day.
Meghan came across this recipe on Pintrest, and we will definitely be checking out the Naturally Ella blog more often. Here is the link to the original: http://naturallyella.com/2012/08/08/roasted-veg-tacos-with-avocado-cream-and-feta/
Our version added in a diced jalapeno pepper, and also left out the corn (by mistake). We used flour tortillas in place of the corn tortillas. And used the leftover vegetables in our eggs this morning for a few breakfast burritos. Give these tacos a try, and feel free to mix them up, using the vegetables you have in the fridge, as well as adding in beef, chicken, fish or shrimp if you so desire.
Preheat the oven to 400F.
Dice the vegetables and lay them on 2 cookie sheets. Drizzle with olive oil and season with salt and cumin. Roast for about 15 minutes, tossing about halfway through the cooking time.
In a bowl, combine the yogurt and avocado. Mash together until mostly smooth. Season with salt and mix in the juice of half a lime.
Prepare your tacos by spreading the avocado sauce on a flour tortilla. Top with the roasted vegetables, feta cheese and cilantro.