My absolute favorite vegan tacos 🤌🏼

For veggies, you’ll need 1 on each (this makes a TON, so freeze half for later!)

Olive oil (2-4 tbsp, depending on preference)
1 red pepper, diced
1 sweet potato, peeled and diced
1 zucchini, diced
1 yellow squash, diced
Red onion, diced
Baby Bella mushrooms, sliced
1 avocado for topping

Spices – (to taste) salt, pepper, chili powder, garlic powder, cumin, onion powder.

Mix and roast on a baking sheet at 475 for 45 minutes, tossing halfway through. Make sure they’re a little charred (or a lot, depending on preference).

For Chipotle cream sauce –

1 cup canned coconut milk
1/3 cup of chipotle chilis in adobo sauce
1/4 cup olive oil
2-3 tbsp nutritional yeast
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Pinch of salt

Blend until smooth and put into fridge to thicken while veggies cook.

Refried beans – follow this recipe; https://thekitchengirl.com/how-to-make-refried-black-beans-from-canned-whole-beans/