Chorizo-Spiced Veggie Tacos

I love to cook and create kitchen science. I've been a vegan since Dec 2020, so I have loads of vegan recipes in my repertoire.

subheading: For the roasted veggies:

3 cups chopped veggies cut into about equal pieces (such as potatoes, bell peppers, onions, etc)

2 Tbsp olive oil

2 Tbsp adobe sauce from a can of chipotle peppers with adobe sauce

2 tsp smoked paprika

1 tsp garlic powder

1 tsp dried oregano

1 tsp ground cumin

½ tsp salt

¼ tsp ground cinnamon

¼ tsp ground coriander

Dash of black pepper

subheading: Everything else:

1 15 oz can of black beans, drained and rinsed

½ tsp chili powder

½ tsp cumin

¼ tsp salt

¼ cup sour cream or crumbled feta

1 radish thinly sliced

1 avocado pitted and diced small

8 to 12 small warmed tortillas (depending on how full you like to stuff your tacos)

Additional topping ideas: lime juice, sliced tomatoes or salsa, shredded red cabbage, hot sauce, shredded lettuce

Directions at vegetarianventures.com

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