Ingredients
1small zucchini,cut into strips
1green bell pepper,cut into strips
yellow bell pepper,cut into strips
portobello mushroom,caps cut into strips
½cupgrape tomatoes,halved
½cupcorn,thawed if using frozen
1medium yellow onion,cut into wedges
15ozblack beans,(1 can) rinsed and drained
3clovesgarlic,minced, plus 3 cloves halved
1½tspcumin
½tsporegano,dried
1tspgarlic powder
1½tspsmoked paprika
1tsponion powder
1tspchili powder
¼tspcayenne pepper
salt,to taste
4tbspolive oil,divided
3red bell peppers,halved and seeded
1avocado,diced
3tbsplemon juice
pepper,to taste
¼tspred pepper flakes
3tbspfresh cilantro,chopped
corn tortilla
1jalapeño,sliced, optional
lime,cut into wedges, for ganish
Preparation
Preheat the oven to 400 degrees F.
Place the zucchini, green and yellow bell peppers, mushrooms, grape tomatoes, corn, onion, black beans, and the minced garlic cloves on a baking sheet.
In a small bowl, combine the cumin, oregano, garlic powder, smoked paprika, onion powder, chili powder, and cayenne powder.
Sprinkle the seasoning mix over the vegetables. Add salt and 2 tablespoons of olive oil and toss with hands until the vegetables are well-coated.
Place the red bell pepper halves, cut side down, on a second baking sheet.
Bake the seasoned vegetables for 35 minutes, stirring halfway through, until tender. Bake the red bell peppers for 25 minutes, until soft.
Transfer the roasted red bell peppers to a medium bowl and cover it with a plate to let them sweat for about 10 minutes until the peels are easily removed from the flesh.
Peel the red bell peppers.
Transfer the flesh from the red bell peppers into a blender or food processor.
Add the avocado, halved garlic cloves, remaining 2 tablespoons of olive oil, lemon juice, a pinch of salt and pepper, and the red pepper flakes. Blend until smooth.
Remove the roasted vegetables from the oven and sprinkle with cilantro, if using.
Serve the roasted vegetables on corn tortillas with the sauce and sliced jalapeño, and lime wedges alongside.
Enjoy!
