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When it comes to creating the perfect base for your Crunchy Roasted Veggie Tacos, the choice of tortillas is crucial. The two main types to consider are corn and flour.

Crunchy Roasted Veggie Tacos

Discover the deliciousness of crunchy roasted veggie tacos, a perfect meal for everyone from plant-based eaters to veggie enthusiasts. These tacos burst with flavor and texture, thanks to caramelized roasted vegetables like zucchini, bell peppers, and red onions. Easy to prepare, they're packed with nutrients and customizable with fresh toppings like avocado, lettuce, and cilantro. Elevate your taco night and enjoy a nutritious, visually stunning dish that's sure to impress!
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Ingredients
  

1 medium zucchini, diced

1 bell pepper (any color), diced

1 medium red onion, diced

1 cup corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

Salt and pepper to taste

8 small corn or flour tortillas

1 cup shredded lettuce

1 avocado, sliced

1/2 cup fresh cilantro, chopped

Lime wedges for serving

Instructions
 

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

    Prepare the Veggies: In a large bowl, combine the diced zucchini, bell pepper, red onion, corn, and black beans. Drizzle the olive oil over the veggies and add the smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Toss everything together until the vegetables are evenly coated.

      Roasting: Spread the seasoned veggie mixture evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

        Warm the Tortillas: While the veggies are roasting, heat the tortillas. You can either wrap them in foil and place them in the oven for the last 5-10 minutes, or warm them on a skillet over medium heat for about 30 seconds on each side until they’re soft and pliable.

          Assemble the Tacos: Once the veggies are done, take them out of the oven. To assemble the tacos, lay a few spoonfuls of the roasted veggie mixture on a warm tortilla. Top with shredded lettuce, slices of avocado, and a sprinkle of fresh cilantro.

            Serve: Serve the tacos with lime wedges on the side for an extra zesty kick. Enjoy immediately while the veggies are still warm and crunchy!

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings