Roasted Veggie Tacos with Avocado Cream

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We've made these many, many times, and they are scrumdidliumptious. We could eat a ridiculous amount of them, but thankfully you don't need to feel guilty about it, like you would a cheesy, meaty taco. These are also really quick and easy to whip up.
The first photo shows them with rice, the second, with couscous. The couscous and the rice are not added to this recipe, but we just always add either of them to our tacos.

Roasted Veggie Tacos with Avocado Cream

Filling: (All diced)
Zucchini
Onion
Mushrooms
Bell Pepper
Tomato
Potato
Corn
Black beans
Garlic, minced
(These are what we use, generally, but you can use whatever you'd like. We pretty much just go through the fridge and throw anything in that sound delicious)
Seasonings: cumin, s&p, onion powder, garlic powder, paprika...again, whatever sounds good to you.

Avocado Cream:
1 avocado
1/3 c greek yogurt
1/4 c cilantro
1 tbsp lime juice
s&p, to season

Optional Toppings:
Feta cheese
Pico de gallo
Tomatillo dressing
Extra cilantro
Rice or Couscous for added filling, makes them go further! 

Preheat the oven to 400 degrees. Prepare all your veggies, and toss in some olive oil (or your preference of oil), add seasonings, and mix until incorporated. Lay out evenly onto a pan, and roast until veggies are tender and lightly browning.

While veggies are roasting, whip together the avocado cream. Heat up your tortillas, and assemble away! 

Bon Appetite!

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