Spicy Roasted Veggie Tacos

Roasting vegetables is an art that can elevate your taco experience to new heights. The process not only caramelizes the natural sugars in the veggies but also enhances their flavors, making them a perfect filling for your Fiery Fiesta Tacos.

Discover the vibrant world of plant-based cooking with these Fiery Fiesta Roasted Veggie Tacos! Packed with colorful roasted vegetables like zucchini, bell peppers, and cherry tomatoes, these tacos are not only delicious but also healthy. Customize them with your favorite toppings for a fun, interactive meal perfect for gatherings or weeknight dinners. Embrace the lively flavors and nutrition of plant-based eating with this satisfying recipe that everyone will love!

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Ingredients

1 medium zucchini, diced into bite-sized pieces

1 medium bell pepper (any color), diced into small cubes

1 cup cherry tomatoes, halved

1 small red onion, finely chopped

2 cups corn (fresh or frozen, thaw if frozen)

3 tablespoons extra virgin olive oil

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust according to heat preference)

Salt and freshly ground black pepper to taste

8 corn tortillas

1 ripe avocado, sliced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Optional: Sour cream or Greek yogurt, for a creamy topping

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper to facilitate easy cleanup after roasting.

Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, bell pepper, halved cherry tomatoes, chopped red onion, and corn. Ensure all vegetables are cut into uniform sizes for even cooking.

Season the Vegetables: Drizzle the olive oil over the vegetable mixture. Add the chili powder, smoked paprika, ground cumin, cayenne pepper, and a generous pinch of salt and black pepper. Toss everything together thoroughly, ensuring that each piece of vegetable is coated in the oil and spices for maximum flavor.

Roast the Vegetables: Spread the seasoned vegetables evenly across the prepared baking sheet. Roast them in the preheated oven for 20-25 minutes, or until they are tender and beginning to char slightly. Stir the vegetables halfway through cooking to promote even roasting.

Warm the Tortillas: While the vegetables are roasting, heat a skillet over medium heat. Toast the corn tortillas for about 30 seconds on each side, or until they are warm and flexible, which will make them easier to fill.

Assemble the Tacos: Once the roasted vegetables come out of the oven, take a warm tortilla and add a generous scoop of the roasted veggie mix in the center. Top it with a few slices of creamy avocado and sprinkle with fresh cilantro leaves for added flavor and color.

Serve: Serve the tacos immediately while they are hot, accompanied by lime wedges for squeezing over the top. For an extra touch of creaminess, offer sour cream or Greek yogurt on the side as an optional topping.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 4 servings