Veggie Sheet Pan Tacos with Avocado Lime Crema

0 Preheat the oven to 425 convection bake.
1 Spread the veggies and chickpeas on a large metal baking sheet and drizzle with coconut aminos or soy sauce. Sprinkle with taco seasoning and toss to combine. Transfer to the oven and bake for 20-25 minutes, tossing halfway through, until tender and golden.
2 Meanwhile, add the avocado, cilantro, lime juice, jalapeno, maple syrup, garlic, salt, and 2 tbsp of water to a blender. Puree until smooth and creamy, adding more water as needed to thin. Season to taste and transfer to a squeeze bottle if desired (you can also drizzle with a spoon).
3 Warm each tortilla over an open flame on a gas range or in a skillet until lightly browned on the edges.
4 Remove the veggies from the oven and fill each tortilla. Drizzle with avocado crema and top with cilantro.