Three-Cheese Roasted Veggie Tacos Recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

These Three-Cheese Roasted Veggie Tacos are a delicious and satisfying option for taco night. Packed with a variety of roasted vegetables and three types of cheese, this tacos recipe is perfect for both vegetarians and cheese lovers alike.

The recipe is simple to follow and can be customized with your favorite veggies or toppings, making it a versatile choice for any meal.

Delicious Roasted Veggie Tacos with Cheese

This tacos recipe features a medley of roasted vegetables combined with a blend of three cheeses, creating a rich and flavorful filling. The dish takes about 30 minutes to prepare and serves 4 people.

Ingredients

1 medium zucchini, diced
1 bell pepper, diced
1 cup corn kernels (fresh or frozen)
1 small red onion, diced
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
1 cup shredded mozzarella cheese
1 cup crumbled feta cheese
1 cup shredded cheddar cheese
8 small corn or flour tortillas
Fresh cilantro, chopped for garnish
Lime wedges for serving

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C).
Prepare the Vegetables: In a large bowl, combine the diced zucchini, bell pepper, corn, and red onion. Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss to coat the vegetables evenly.
Roast the Veggies: Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for 20 minutes, or until the vegetables are tender and slightly caramelized.
Warm the Tortillas: While the vegetables are roasting, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.
Assemble the Tacos: Once the vegetables are done, remove them from the oven and mix in the three cheeses. Spoon the cheesy vegetable mixture onto each tortilla.
Garnish and Serve: Top with fresh cilantro and serve with lime wedges on the side.