Veggie Sheet Pan Tacos with Chipotle Sour Cream
Prep Time: 25 min(s)
Total Time: 55 min(s)
Servings: 4
Ingredients
- 2 russet potatoes, thinly sliced
- 1 each red, yellow, green bell peppers, sliced
- 1 large white onion, sliced
- 2 Tbsp. olive oil, divided
- 1 cup KNUDSEN Sour Cream
- 1 chipotle pepper in adobo sauce plus 1 Tbsp. sauce
- Zest and juice from 1/2 lime, divided
- 8 flour tortillas (4.5 inch)
- 2 Tbsp. chopped fresh cilantro
Directions
- Heat oven to 400°F.
- Place potatoes, bell peppers and white onion on baking sheet sprayed with cooking spray; brush vegetables with 1 Tbsp. oil. Bake 15 min.; flip vegetables and brush with remaining oil. Bake 15 min.
- Meanwhile, blend sour cream, 1 chipotle pepper, 1 Tbsp. adobo, half of the lime zest and half of the lime juice in a food processor until smooth.
- Heat tortillas on stovetop or microwave. Top with vegetables, sour cream and cilantro.
Nutrition Facts
(Per Serving) 350 calories, 21g total fat, 9g saturated fat, 40mg cholesterol, 270mg sodium, 38g carbohydrate, 3g dietary fiber, 6g sugars, 7g protein, 0%DV vitamin D, 6%DV calcium, 6%DV iron, 15%DV potassium.
*Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.