Vegetarian Tacos

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •1 medium zucchini, diced
• •1 red bell pepper, diced
• •1 yellow bell pepper, diced
• •1 cup corn kernels (fresh or frozen)
• •1 red onion, diced
• •2 cloves garlic, minced
• •1 tbsp olive oil
• •1 tsp chili powder
• •1 tsp cumin
• •Salt and pepper to taste
• •8 small soft taco shells
• •1 avocado, sliced
• •Fresh cilantro, for garnish
• •Lime wedges, for serving

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   In a large bowl, combine the diced zucchini, red and yellow bell peppers, corn, red onion, and garlic.

3. 3

   Drizzle the olive oil over the vegetables, then sprinkle with chili powder, cumin, salt, and pepper. Toss to coat evenly.

4. 4

   Spread the vegetables on a baking sheet in a single layer. Roast in the preheated oven for 15 minutes or until the vegetables are tender and slightly caramelized.

5. 5

   While the vegetables are roasting, warm the soft taco shells in a dry skillet over medium heat for about 1 minute on each side.

6. 6

   Once the vegetables are done, remove them from the oven and assemble the tacos by filling each taco shell with the roasted vegetable mixture.

7. 7

   Top the tacos with sliced avocado, fresh cilantro, and a squeeze of lime juice.

8. 8

   Serve the vegetarian tacos immediately with lime wedges on the side.