Description
A vibrant and healthy twist on taco night featuring oven-roasted bell peppers, zucchini, and red onions seasoned with smoky taco spices.
Ingredients
Scale
- 2 large bell peppers (any color), sliced into strips
- 2 medium zucchini, sliced into half-moons
- 1 large red onion, sliced into wedges
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8–12 small corn or flour tortillas
- Optional toppings: Avocado, crumbled cotija cheese, fresh cilantro, lime wedges
Instructions
- Preheat your oven to 400F (200C).
- Place sliced bell peppers, zucchini, and red onion on a large rimmed baking sheet.
- Drizzle the vegetables with olive oil and sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper.
- Toss the vegetables thoroughly until evenly coated, then spread them into a single layer.
- Roast for 20-25 minutes, tossing once halfway through, until the edges are charred and tender.
- Warm the tortillas in a skillet or over a gas flame until pliable.
- Fill tortillas with roasted vegetables and add desired toppings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-Inspired