These roasted veggie tacos are sweet with a heat that lingers after the first bite! Makes 4-6 tacos.
White or yellow corn tortillas
1 zucchini, sliced and quartered
1 small white or yellow onion
1/2 ear of uncooked corn, stripped
1/2 a red bell pepper, diced
1/2 tablespoon olive oil (I used jalapeÃ±o infused)
1/4 teaspoon ground cumin seed
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Garnishes: black beans, avocado, cilantro, lime wedges
Preheat oven to 425 degrees. Lightly grease a baking sheet.
Place zucchini, bell pepper, onion and corn to a large mixing bowl. Add olive oil of choice and spices, mix until well coated.
Spread veggie mixture across baking sheet and roast for 12 minutes.
While the vegetables cook, heat a small non-stick pan over medium heat. Heat both sides of each corn tortilla for approximately 30 seconds. Set aside.
Once complete, eat tacos!
Additional Cooking Instructions