Roasted Veggie Tacos

These Roasted Veggie Tacos are a vibrant, healthy option packed with flavor and nutrients, making them a perfect lunch choice. With a medley of roasted vegetables and zesty toppings, they bring a delightful crunch and taste to your midday meal.

Ingredients

• Zucchini - 1 medium, diced
• Red bell pepper - 1, diced
• Carrot - 1 medium, sliced
• Red onion - 1/2, sliced
• Cherry tomatoes - 1 cup, halved
• Olive oil - 2 tablespoons
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Corn tortillas - 4 small
• Fresh cilantro - 1/4 cup, chopped
• Avocado - 1, sliced
• Lime - 1, cut into wedges

Steps

1. Preheat the oven to 200°C (400°F).
2. In a large bowl, combine the diced zucchini, red bell pepper, carrot, red onion, and cherry tomatoes.
3. Drizzle the vegetables with olive oil, then sprinkle with cumin, paprika, salt, and black pepper. Toss to coat evenly.
4. Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side until pliable.
6. Once the veggies are done, remove them from the oven and let them cool slightly.
7. Assemble the tacos by dividing the roasted vegetables among the tortillas.
8. Top with sliced avocado and chopped cilantro. Serve with lime wedges on the side.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 40 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 220 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• High in fiber, promoting digestive health.

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