Roasted Vegetable Tacos

These Roasted Vegetable Tacos are a delightful blend of flavors and textures, featuring caramelized vegetables wrapped in warm tortillas. Perfect for a satisfying meal, they are both nutritious and easy to prepare.

Ingredients

• Zucchini - 1 medium, diced
• Red bell pepper - 1, diced
• Red onion - 1 small, diced
• Corn kernels - 1 cup (fresh or frozen)
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Taco-sized corn tortillas - 4
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges
• Avocado - 1, sliced

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine diced zucchini, red bell pepper, red onion, and corn kernels.
3. Drizzle with olive oil and sprinkle with cumin, paprika, salt, and black pepper. Toss until evenly coated.
4. Spread the vegetable mixture on a baking sheet in a single layer.
5. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
6. While the vegetables are roasting, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
7. To assemble the tacos, layer the roasted vegetables onto the warmed tortillas.
8. Top with fresh cilantro and avocado slices, and serve with lime wedges on the side.

Nutrition

• Calories: 330
• Protein: 7 g
• Carbs: 49 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in dietary fiber, which aids digestion.
• Rich in vitamins and minerals from a variety of vegetables.

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