Vegetable Soft Tacos with Chipotle Sour Cream


2 cups corn (fresh or frozen)

2 limes, juiced

2 tsp cumin

1 1/2 tsp paprika

2 tsp salt

2 T olive oil

2 red bell peppers, sliced thin

1 red onion, sliced thin

1 can (15 oz) black beans, drained and rinsed (or make your own!)

1 green cabbage, sliced thin

1 bunch fresh cilantro, minced

1 T white vinegar

1 1/2 tsp sugar

1 avocado

3 radishes, sliced thin

1 cup sour cream

2 canned chilies in adobo sauce, seeded and diced + 2 tsp of the adobo sauce

1/2 cup shredded monterey jack cheese

whole wheat tortillas


Preheat oven to 425.

Toss together corn, 1 tbsp of the olive oil, lime juice, 1 tsp salt, cumin, bell peppers and onion in a large bowl then spread out on half a baking sheet.

In another large bowl, toss together the remaining tbsp of olive oil, paprika, 1 tsp salt and black beans. Spread on the other half of the baking sheet.

Bake for 20-25 minutes, tossing occasionally, until beans are crispy and veggies are cooked.

While that's going, combine the cabbage, cilantro, vinegar, sugar, diced avocado, radishes and a pinch of salt. Set aside.

In a small bowl, mix together the sour cream, chipotle peppers and adobo sauce.

When veggies/beans are done, fill tortillas with them then layer on cabbage mixture and a drizzle of sour cream. Sprinkle with cheese.



45 minutes