﻿﻿﻿﻿Roasted Veggie Tacos with Cilantro-Lime Cream

Roasted Veggie Tacos with Cilantro-Lime Cream

nowcookthis.com

sharynn

subheading: Roasted Veggie Tacos:

non-stick cooking spray

4 cups cubed butternut squash, ½-inch cubes

1 large red bell pepper, chopped into ½-inch pieces

1 large green bell pepper, chopped into ½-inch pieces

1 large red onion, chopped into ½-inch pieces

3 tablespoons olive oil

salt and pepper, to taste

1 (15 to 16-ounce) can black beans, drained and rinsed (or 1¾ cup home-cooked beans)

1 (10-ounce) can diced tomatoes with green chiles, I use mild

2 to 3 tablespoons taco seasoning, add more or less to taste

12 taco-sized flour tortillas, warmed

additional toppings of your choice such as lettuce, tomatoes, cheese, taco sauce, etc., optional

subheading: Cilantro-Lime Cream:

1 cup sour cream

2 tablespoons chopped fresh cilantro

2 teaspoons lime juice

salt to taste

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