Roasted Veggie Tacos

This is a good meal for that weekly vegetarian meal we are all supposed to eat, but would also be great if you added in some shredded chicken or thinly sliced flank steak.  I found it on the Tasty site.  Looking for shortcuts?  Skip the seasoning and use 3-4 tablespoons of Taco Seasoning (see recipe from January 2016)

Roasted Veggie Tacos

Veggie Filling
1 small zucchini sliced in thick sticks
1/2  green pepper, sliced
1/2  red pepper, sliced
1/2 yellow pepper, sliced
good amount of sliced large steak mushrooms
grape tomatos
1/2 onion, cut in wedges
1 can black beans
1/2 c. or so corn
3 cloves chopped garlic

Seasoning
1 1/2 t. cumin
1/2 t. oregano
1 t. garlic powder
1 t. onion powder
1 t. chili powder
1 1/2 t. smoked paprika
1/4 t. cayenne pepper

Sauce
2 red peppers, halved, ribs removed
1 avocado
3 T. lemon juice
3 cloves garlic
1/4 t. red pepper flakes
2 T. olive oil
salt to taste
pepper to taste


Put all of the Veggies on a sheet pan.  Sprinkle the Seasoning over the veggies and drizzle with 2 T. olive oil and sprinkle with salt.  Toss all together.

On another sheet pan, put the red pepper halves, cut side down on another sheet pan.

Bake both together, red peppers for 25 minutes and 400 degrees and the veggies for 35 minutes.

When the red peppers are done, put the red peppers in a bowl with a plate on top and let them sweat for 10 minutes.  Peel the skin off of them and put them in a blender with the other sauce ingredients and blend.

Serve the veggies on a tortilla with dollops of sauce.

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T = tablespoon
t = teaspoon
c = cup