These roasted veggie tacos are sweet with a heat that lingers after the first bite! Makes 4-6 tacos.

Corn up close Bell pepper up close Hot sauce deluxe Southwest diced veggies

Ingredients

5 Minutes

  • 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 jalapeño infused)

  • 1/4 teaspoon ground cumin seed

  • 1/4 teaspoon dried oregano

  • 1/4 teaspoon cayenne pepper

  • 1/4 teaspoon salt

  • Black pepper

  • Garnishes: black beans, avocado, cilantro, lime wedges

Preparation

12 Minutes

  1. Preheat oven to 425 degrees. Lightly grease a baking sheet.

  2. Place zucchini, bell pepper, onion and corn to a large mixing bowl. Add olive oil of choice and spices, mix until well coated.

  3. Spread veggie mixture across baking sheet and roast for 12 minutes.

  4. 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.

  5. Once complete, eat tacos!

Additional Cooking Instructions

 

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