Description
A vibrant and healthy twist on taco night featuring oven-roasted bell peppers, zucchini, and corn seasoned with aromatic taco spices.
Ingredients
Scale
- 2 large bell peppers (red and yellow), chopped into 1-inch pieces
- 2 medium zucchinis, chopped into 1-inch pieces
- 1 medium red onion, chopped into 1-inch pieces
- 1 cup frozen or fresh corn kernels
- 3 tablespoons olive oil
- 2 tablespoons taco seasoning (cumin, paprika, chili powder, salt, pepper)
- 8–12 corn or flour tortillas
- 1 lime, cut into wedges for serving
- Fresh cilantro and avocado for topping
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Place chopped bell peppers, zucchini, and red onion into a large mixing bowl along with the corn.
- Drizzle olive oil over the vegetables and sprinkle with taco seasoning. Toss thoroughly until all pieces are evenly coated.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast in the oven for 20-25 minutes, tossing the vegetables once halfway through the cooking time.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
- Spoon the roasted vegetable mixture into the warm tortillas and garnish with fresh cilantro, avocado, and a squeeze of lime juice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican-inspired