Roasted Veggie Crispy Tortillas with Creamy Chipotle Sauce
You roast up veggies…any vegetable capable of being roasted will do. Be it sweet potatoes, cauliflower, white potatoes, brussels sprouts, tomatoes (fruit, whatev), broccoli, green beans or any squash you can think of. If you’re really feeling like variety is the spice of life you could roast up all 8 of those suggested veggies and just be totally nutso.
Speaking of variety, my next 4 months is gonna lack it.
I’m finishing up my last semester of my dietetic internship (so close to being done…yet so far). For the next 4ish months I’m in a hospital from 7:15am to 4pm. Then a total of 2 hours of commuting puts me at an 11 hour day. I guess that’s what all you working people do everyday…but it’s new to me so I need to toughen up I guess.
I mean, I still have a husband and a puppy and a squat rack in the garage and you people who read this blog and blogs I completely adore to read and delicious food to eat (if I meal prep on Sunday) to come home to…so all is well. It’s just gonna take a little adjusting to.
But you guys. It’s hard to workout after I get home at 6. I used to be a total morning workout person. But most mornings I can’t bring myself to get up any earlier than 5:45 and I have to leave the house at 6:15 to beat traffic so that means I’d have to get up to workout at like 4:45 am, which is just way too early for me. So evening workouts seem to be the best option.
I’m very complain-y today.
Are you a morning, afternoon or evening workout person? Tell me. I wanna be like you. And if you get up before 4:45 in the morning to workout…you deserve a hug because holy crap.
Back to these roasted veggie crispy tortillas. I can’t really handle spiciness, so I promise that the creamy chipotle sauce isn’t overly spicy AT ALL. I’ve become a fan of chipotle peppers in adobe sauce…but only if they’re used in moderation. They can easily get way too spicy for me. And I hear they’re what Chipotle uses to marinate their chicken in. Chipotles at Chipotle. I know, shut up!
This recipe was inspired by a dish I saw Giada making. I’ve never really been big on watching cooking shows, but recently I’ve LOVED watching them. Specifically Giada’s because pretty much everything she makes I want. I even bought her book
Other cooking shows I love include Ree‘s. Don’t you just wanna meet her?!! I do.
Anywayses. This meal makes a great lunch or light dinner. It’s basically a giant crispy chip served with a creamy sauce, which practically makes this the perfect tex-mex meal. Which is my thang.
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Roasted Veggies
- 1 small head cauliflower
- 1 large sweet potato
- 1 red bell pepper
- 2-3 tablespoons olive oil
- 1/4 teaspoon pepper
- scant 1/4 teaspoon salt
Creamy Chipotle Sauce
- 5 oz greek yogurt (I used 2%)
- 1 chipotle chili in adobe sauce, finely chopped
- 1/2 a lemon, juiced
- 2 teaspoons honey
- 4 whole wheat tortillas
Instructions
- Preheat oven to 400ºF. Chop cauliflower and sweet potato into bite-sized pieces. Place on a baking sheet and toss with olive oil, salt and pepper. Bake for 20 minutes. Meanwhile, seed and chop red bell pepper into similarly sized pieces. Remove sweet potatoes and cauliflower from oven, top with red bell peppers and use a spatula to toss everything together. Return to oven for 20 minutes.
- Meanwhile, in a bowl stir together greek yogurt, chipotle chili, lemon juice and honey. Cover and place in the fridge until ready to serve.
- During the last 10 minute of bake time, add your tortillas to the oven and cook until crispy, flipping a couple times throughout.
- Top crispy tortilla with veggies and a spoonful of creamy sauce.
Serves 4
By Kylie Mitchell Adapted from Giada's Roasted Vegetable Tostadas Adapted from Giada's Roasted Vegetable Tostadas Yeah...Immaeatthat http://immaeatthat.com/
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