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To achieve the perfect roasted veggie tacos, the preparation of your vegetables is crucial. Begin with fresh, seasonal produce for the best flavor. Popular choices for roasting include bell peppers, zucchini, red onions, and corn, but feel free to experiment with your favorites.

Spicy Roasted Veggie Tacos

Discover the vibrant and flavorful world of Fiery Fiesta Roasted Veggie Tacos! Perfect for any occasion, these delicious tacos celebrate seasonal produce with a medley of roasted vegetables like zucchini, bell peppers, and cherry tomatoes. Packed with nutrients and a burst of flavor, they’re easy to customize to suit your taste. Whether for a weeknight dinner or a festive gathering, these tacos are a delicious way to enjoy healthy eating. Embrace creativity and enjoy every bite!
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Ingredients
  

1 medium zucchini, diced

1 medium bell pepper (any color), diced

1 cup cherry tomatoes, halved

1 small red onion, chopped

2 cups corn (fresh or frozen)

3 tablespoons olive oil

2 teaspoons chili powder

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

8 corn tortillas

1 avocado, sliced

Fresh cilantro leaves, for garnish

Lime wedges, for serving

Optional: Sour cream or Greek yogurt, for topping

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

    Prepare the Veggies: In a large mixing bowl, combine the diced zucchini, bell pepper, cherry tomatoes, red onion, and corn.

      Season the Veggies: Drizzle the olive oil over the veggie mix. Then add the chili powder, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Toss everything together until the vegetables are well-coated in the oil and spices.

        Roast the Vegetables: Spread the seasoned veggies evenly on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly charred, stirring halfway through to ensure even cooking.

          Warm the Tortillas: While the veggies are roasting, heat a skillet over medium heat. Lightly toast the corn tortillas for about 30 seconds on each side until warm and pliable.

            Assemble the Tacos: Once the veggies are done, remove them from the oven. Take a warm tortilla, and add a generous scoop of the roasted veggies. Top with slices of avocado and sprinkle fresh cilantro on top.

              Serve: Serve the tacos immediately with lime wedges and optional sour cream or Greek yogurt for a creamy finish.

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings