Taco Tuesday: Roasted Zucchini with Creamy Chipotle Sauce


For this delicious, but crazy spicy recipe you’ll need:

  • 2 Zucchinis
  • 1 Pasilla Chile
  • 1/2 Red Onion
  • 1 cup of Corn
  • 1 cup of Pinto Beans
  • 1 can of Chipotle Peppers (7 oz)
  • 1/2 cup of Crema
  • 2 Limes
  • Cotija
  • Sea Salt
  • Tortillas

Makes 6 tacos

Preheat the oven to 425 degrees, begin slicing the zucchini and red onion, and then place on to a baking sheet. Remove the stem and seeds from the Pasilla and just cut it in half. Rub some olive oil on the skin of the pepper, and then drizzle some olive oil over the zucchini and onion as well. It took about 20 minutes to roast the veggies, but I feel like I could have done less time for the zucchini, so just keep an eye on it once they have been in the oven for 15 minutes.


While the veggies are roasting, make the creamy chipotle sauce in your food processor. I dumped the entire can of chipotles into the food processor, a decision that I regretted after tasting the sauce, although delicious and smokey, crazy spicy. Consider yourself warned. I’d suggest using half the can, 1/2 cup of crema, and the juice from one lime. If you feel like that isn’t spicy enough, then by all means, go to town and throw the rest of the can in there.


This is the point when I realized I had frozen corn and that it would be a lovely addition to the tacos. I simply thawed some corn and browned it a smidge on the stove top. I also realized that I had a can of pinto beans, so you can guess what happened next…I heated the beans on the stove top.

Okay, it should be about time to pull the veggies out of the oven. Turn off the oven and put the tortillas on the middle rack of the oven to warm them. Now, go ahead and put the onion and zucchini in a bowl and add the corn too. Let the chiles sit for a bit, until they are cool enough to handle, and pull the skin off, and then slice. Add the chiles to the bowl with a dash of salt, and toss everything together. Pull the tortillas out and put them into a tortilla warmer, or in a towel to keep them warm.


Everything is ready, so it’s time assemble and eat. I did a layer of beans, layer of veggies, creamy chipotle sauce, and then some cotija. Garnish the plate with a lime wedge or two and enjoy.



Happy Tuesday!


2 thoughts on “Taco Tuesday: Roasted Zucchini with Creamy Chipotle Sauce

  1. Maria Gisela says:

    Brittney, your taco tuesdays are such a big tentation. Sal and I dream with the idea of visiting you guys in Seattle once we finish our trip… I really hope to be there on a Tuesday 😉
    Love you guys!

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