Glad recipe for Roasted Veggie Tacos with Avocado Cream caught my eye

If I weren’t writing a regular blog on cooking the country-fresh way, I totally wouldn’t have found myself trying this recipe for Roasted Veggie Tacos with Avocado Cream. I would have passed right by it. But I’m sure glad it caught my eye as a possible something to blog about. Hubby and I dined on these for dinner last night; they were superb.

A Kroger grocery flyer introduced this recipe to me. (More and more often I find these flyers to be great recipe sources.) Diced zucchini, mushrooms, red onions, corn, red peppers, cherry tomatoes, and black beans—all tossed in seasoned oil—are roasted in a pan in the oven until the items are tender. This mixture, with feta cheese and fresh cilantro, is spread on a warmed flour tortilla. A delightful avocado cream sauce is the garnish.

When I say that the stuffing makes an abundant amount, I’ll borrow a term from my husband’s mother—“It makes thousands”, Grandmother used to say when she stirred up a goodly amount of something. The recipe on the flyer said the entrée served 6, but that would be six people having four or five tacos each. We had “thousands” of the stuffing left over for several more meals. I’m looking forward to it.

Roasted Veggie Tacos with Avocado Cream

3 small zucchini, diced

1 cup fresh mushrooms, sliced

1 1/2 medium red onions, diced

1 1/2 cups frozen corn, thawed (I used 2 ears fresh corn)

3 medium red peppers, diced

2 cups cherry tomatoes, sliced in half

2 cans black beans, rinsed

1/4 cup olive oil

6 cloves garlic, minced

1 teaspoon salt (or salt substitute)

4 1/2 teaspoons cumin

feta or goat cheese and freshly chopped cilantro, for topping

12-18 small corn or flour tortillas

Avocado cream:

2 large, ripe avocados, halved, pitted, and flesh removed

1 cup sour cream (I used fat-free)

2 tablespoons fresh lime juice

1/2 teaspoon salt (or salt substitute)

1/2 cup chopped fresh cilantro

Preheat oven to 425 degrees. Combine veggies, tomatoes, and black beans in a large bowl. In a small bowl whisk together olive oil, garlic, salt, and cumin. Toss with veggie mixture to coat. Spread evenly in a large roasting pan (or two). Roast, stirring every 10 minutes, until vegetables are cooked through and browned (about 20 minutes total). Meanwhile in a serving bowl mash avocado, sour cream, and lime juice until smooth. Stir in salt and cilantro to taste. To serve, warm tortillas and fill with veggies and avocado cream; top with cheese and cilantro. Refrigerate any leftovers. Serves 6. (Source: Kroger My Magazine flyer)