Roasted Corn, Green Bean and Beet Tacos with Chipotle Sauce

Making healthy, veggie-based tacos at home is easy and fast.  You can feed lots of people, or have leftovers for several meals if you’re just making them for yourself.  You can also make this dish on the stove.
Thinly slice onions to make 2 C.  

Slice 3-4 beets into 1/4″ thick rounds, then cut into small dice.

Shuck 2 ears of corn and cut the kernels off the cobs.

Trim green beans and dice to make 2 C.

Saute the onion in 3 T. olive oil until tender.  Toss in a bowl with the other vegetables along with 1 t. cumin and 1 t. coriander power plus salt and pepper.

Place the veggies on a cookie sheet or sheets in a single layer.  Roast until everything is tender and beginning to caramelize.

While the vegetables are cooking finely mince 1 clove of garlic and 1 T. of onion, place in a bowl and add 1 T. lime juice or rice wine vinegar.  Let sit for 5 minutes, then add 2 C. diced tomatoes and a handful of choppedcilantro.

In a small bowl, mix 1 C. plain yogurt with 1 t. of “adobo sauce” from a can of Chipotle peppers.  Season to taste with salt, and add more chipotle if you like.

Serve the roasted veggies in warm flour tortillas.  Top with the salsa and the chipotle sauce.  You can also add grated cheese, cooked beans, or other fillings.

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