Step 1

Preheat oven to 425F. Spray a large baking sheet with cooking spray. Roasting directly on the pan helps with browning! Chop all the veggies.

Step 2

In a small bowl, stir together chili powder, cumin, sea salt, oregano, smoked paprika, and pepper. Set aside.

Step 3

Placed sweet potato, zucchini, tomatoes, pepper, onion, beans, corn, jalapeño, and garlic on pan in an even layer. Drizzle with oil and sprinkle with spices. Toss to combine.

Step 4

Bake for 25 minutes.

Step 5

Make crema by combining all ingredients in a high-speed blender (I used my Nutribullet). Serve warm topped with avocado crema as is with tortilla chips, or my favorite way--in warm corn tortillas with hot sauce! Garnish with cilantro for an extra pop of green.