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To craft the perfect crunchy roasted veggie tacos, it’s essential to select fresh, high-quality ingredients. Each component not only contributes to the overall flavor but also provides unique health benefits. Here’s a closer look at the key ingredients that make this dish both nutritious and delightful:

Crunchy Roasted Veggie Tacos

Discover the joy of making crunchy roasted veggie tacos with this vibrant plant-based recipe! Perfect for vegans, vegetarians, or anyone looking to enjoy more vegetables, these tacos are customizable, flavorful, and easy to prepare. Featuring a medley of fresh ingredients like zucchini, bell peppers, and black beans, they are packed with nutrients. Whether for a family dinner or a quick meal, these tacos combine health and taste beautifully. Enjoy a delicious and satisfying meal today!
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Ingredients
  

1 medium zucchini, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small red onion, chopped

1 cup corn kernels (fresh or frozen)

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

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

8 small corn or flour tortillas

1 avocado, sliced

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

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

    Prepare the Veggies: In a large mixing bowl, combine the zucchini, red and yellow bell peppers, red onion, and corn. Drizzle with olive oil and sprinkle with smoked paprika, cumin, chili powder, salt, and pepper. Toss well to ensure all the veggies are evenly coated.

      Roast the Veggies: Spread the veggie mixture onto a lined baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes or until the veggies are tender and slightly charred, stirring halfway through for even cooking.

        Warm the Tortillas: Meanwhile, warm the tortillas. You can do this in a skillet over medium heat for about 30 seconds on each side, or wrap them in aluminum foil and place them in the oven for the last 5 minutes of roasting.

          Assemble the Tacos: Once the veggies are done, remove them from the oven. To assemble each taco, add a scoop of the roasted veggie mixture to a warm tortilla. Top with a spoonful of black beans, a few slices of avocado, and a sprinkle of fresh cilantro.

            Serve: Serve your crunchy roasted veggie tacos with lime wedges on the side for squeezing over the top.

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