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When roasting vegetables, one of the most critical steps is to stir them halfway through the cooking process. This simple action ensures that all sides of the veggies have a chance to caramelize evenly, resulting in a beautifully roasted flavor. Caramelization occurs when the natural sugars in the vegetables break down and brown, creating a rich, sweet, and savory taste that enhances the overall flavor profile of your Spicy Roasted Veggie Tacos.

Spicy Roasted Veggie Tacos

Discover the vibrant world of plant-based eating with Spicy Roasted Veggie Tacos Delight! This colorful recipe combines nutrient-rich vegetables like zucchini, bell peppers, and red onions, all seasoned to perfection with aromatic spices. Ideal for any occasion, these tacos are not only satisfying but also promote health with their wholesome ingredients. Perfect for a casual dinner or fun gatherings, dive into a delicious, guilt-free meal that bursts with flavor!
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Ingredients
  

1 medium zucchini, diced into bite-sized pieces

1 red bell pepper, chopped into chunks

1 yellow bell pepper, chopped into chunks

1 red onion, sliced into thin wedges

1 cup corn kernels (can be fresh, frozen, or canned, drained)

2 tablespoons olive oil

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon freshly cracked black pepper

1 ripe avocado, sliced

1 cup fresh cilantro, roughly chopped

8 small corn or flour tortillas

Lime wedges (for serving)

Optional: hot sauce for an extra kick

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). To make cleanup easier, line a large baking sheet with parchment paper.

    Prepare the Vegetables: In a large mixing bowl, combine the diced zucchini, chopped red and yellow bell peppers, sliced red onion, and corn kernels. Make sure everything is evenly distributed for optimal roasting.

      Season the Vegetables: Drizzle the olive oil over the vegetables. Sprinkle with smoked paprika, ground cumin, chili powder, garlic powder, salt, and black pepper. Use a spatula or your hands to toss the vegetables thoroughly until they are well-coated with the oil and spices.

        Roast the Vegetables: Spread the seasoned vegetable mixture evenly on the prepared baking sheet. Place it in the preheated oven and roast for 20-25 minutes, or until the veggies are tender and caramelized at the edges. Stir the mixture halfway through the cooking time to ensure even roasting.

          Warm the Tortillas: While the vegetables are roasting, warm the corn or flour tortillas. Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds on each side, or until they become flexible. Stack the warm tortillas and keep them wrapped in a clean kitchen towel to retain heat.

            Assemble the Tacos: Once the vegetables are roasted to perfection, remove them from the oven. Lay out the warm tortillas and fill each one with a generous spoonful of the spicy roasted vegetables, allowing them to mound slightly in the center.

              Top and Serve: Garnish each taco with a few slices of creamy avocado and a sprinkle of freshly chopped cilantro. Serve with lime wedges on the side for an added burst of citrus flavor. If you enjoy heat, drape a little hot sauce over the top for an extra zesty kick.

                Enjoy Your Tacos: Dive in and delight in the vibrant flavors and textures packed into every bite of these delicious tacos!

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4