May 9, 2013

Chipotle Roasted Vegetable Tacos

Thursdays seem like a good morning to make confessions. And here is mine - I'm done with wheat tortillas. A year or two ago, I made my own tortillas any time I needed them. So I bought the whole wheat ones at H-E-B. And then, this week, I bought the regular ones on a whim, and they were so ridiculously good that I decided, enough. No more wheat tortillas.

I'll keep eating brown rice and whole wheat pasta and wheat bread, but I draw the line at tortillas. Life is just too short (and might be getting shorter . . . ). 

Now that we have that out of the way, I can talk about tacos. McCormick sent me a box of taco spices (this is part of their Pinterest Taco Night challenge - there are more details at the bottom of this post) and I was instantly sold on the chipotle chile powder. With the explosion of vegetables with spring here, it was an easy call to make some vegetarian tacos with as many roasted vegetables as I could squeeze in.

I had the somewhat dubious idea to use homemade hummus in my tacos and, people, this was the best idea ever. It helped the fillings stay inside the taco where it belonged (don't you hate it when you finish a taco and discover that you actually have half your taco scattered all over your plate (and shirt)?), and it made them feel a little more substantial than a vegetarian taco might usually seem.

These were super quick to assemble, and I'm pretty certain I'll be making these all summer long to use up the random vegetables in my CSA.

You can't go wrong with a recipe that starts with a pan like this:

Chipotle Roasted Vegetable Tacos

Serves 4

1/2 pint cherry tomatoes (or 3 whole tomatoes, diced)

2 ears of corn, kernels sliced off
1/2 red onion, thinly sliced
2 bell peppers, sliced
1 large zucchini, diced

2 Tablespoons olive oil
1/4 teaspoon McCormick's chipotle chile powder
Kosher salt

8 flour tortillas

2 large handfuls baby spinach, roughly chopped
2 avocados, diced
1/2 cup queso fresco, crumbled

Preheat oven to 400 degrees.

Arrange your vegetables on a baking sheet and drizzle with olive oil.  Sprinkle with chipotle chile powder and salt and toss to coat. Roast for 35 minutes, stirring half-way through.

When your vegetables are done, spread a thin layer of hummus on each tortilla, sprinkle the spinach on the hummus, spoon the roasted vegetables over the spinach, and top with diced avocados and crumbled cheese.

Serve immediately. 

This post is part of a sponsored program with McCormick and The Motherhood, but the recipe, opinions, and words are alllllllllll mine.


  1. These look amazing! I never would have thought to use hummus but my interest is definitely piqued!

  2. OH MY GOODNESS!!!! I LOVE THIS!!!!!! I may be a little hysterical up here in Bellevue. "Life is just too short." Hahahahah!!!! Down with wheat tortillas! Can't stop laughing! :)

  3. Yes and why (besides 2 small ones that are taking up all of your time) ? lol The recipe sounds and looks delicious.

  4. Whole wheat tortillas are forbidden in our house. I can't do wheat pasta either. These look delicious...are all of those vegetables really showing up there? I have been dying for peppers and tomatoes to make an appearance.

  5. I'm making these tonight and I'm drooling in anticipation!!

  6. Okay, I finally got around to making this recipe last night and it was so good! Even my me-eat-meat-no-like-vegetables husband said he'd eat it again (okay, he doesn't really talk like a caveman, but up until recently, his idea of a taco was meat and cheese and NOTHING else). So fresh and tasty--keep those recipes coming!


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