Take Me Back, Roasted Veggies Tacos

I. Love. Mexican. Food.

I grew up in Atlanta but lived a few years in San Diego, just a short drive from Tijuana. If my friends and I had a craving for Mexican food, we would hop in the car and drive to the border to get street tacos. The first time I walked through the alleys of Mexico, stopping at an outdoor taco stand, I thought, “This is incredible. But this isn’t Mexican food.”

It’s amazing how different the ethnic food I grew up with is from the real deal. Nothing against a good old, Americanized fiesta, but sometimes I get a hankering for Mexican food…from Mexico. I’m still working to perfect an authentic Mexican meal, but in the meantime, I do have a pretty tasty (and healthy) roasted veggies taco recipe. Give it a shot and don’t be afraid to add your own twist!

Take Me Back, Roasted Veggies Taco Recipe
Serves 4

1 red bell pepper

1 yellow or orange bell pepper

2 green bell peppers

2 zucchinis

1 onion

2 tomatoes (diced, for toppings)

2 avocados (for toppings)

Mexican blend or cheddar cheese (shredded, for toppings)

12 small corn tortillas or 8 regular-sized whole wheat tortillas

1 small packet of taco seasoning (or 3 tablespoons of homemade taco seasoning)

2 tablespoons olive oil

Pre-heat oven to 425 degrees and line a pan or dish with aluminum foil (many size pans/dishes can work for this; I typically see how many veggies I have and find a pan large enough)

Slice the peppers into thin, long pieces and remove the seeds

Slice the onion and cut the zucchini into thin pieces

Add the peppers, zucchini, onion, olive oil and taco seasoning to a bowl and mix so that all the veggies are covered in seasoning

Bake for 20-25 minutes, stirring the veggies about half way through

While waiting, dice the tomatoes and avocados

Heat the tortillas for about 10-15 seconds

Once the veggies are done, add them to the tortillas and finish with the toppings of your choice!

Try serving with blueberry flavored water and enjoy a rainbow-colored meal!

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