Roasted Veggie Tacos


6 Tortillas
1 Cauliflower Head
1 Broccoli Head
1 Romaine Lettuce Head
1 Zucchini
1 Yellow Squash
2-3 Large Carrots
1 Red Onion
1 Bunch Cilantro
4 Roma Tomatoes
2 Avocados
1 Can Black Beans, whole or refried
4 oz. Queso Fresca
2 tbsp. Olive Oil
1 Package Taco Seasoning
Salt & Pepper (optional to taste)



    1. Preheat oven to 425. Line a baking sheet with aluminum foil, set aside.
    2. Cut cauliflower, broccoli into florets. Cut zucchini, yellow squash, carrots, and onions into strips or slices.
    3. In a large bowl, combine all vegetables above and toss with olive oil, taco seasoning, salt, and pepper.
    4. Place veggies flat onto the sheet tray and roast in oven for 30 minutes.
    5. While veggies are roasting, chop tomatoes, lettuce, cilantro, and queso fresca separately. Place each item in a separate bowl. Slice avocados (4-6 slices per half) and set aside.
    6. Optional: While the vegetables are roasting, toast tortillas in the oven for a 2-4 minutes or on the stove top in a pan. Cook until lightly toasted but still pliable.
    7. After 30 minutes check vegetable for doneness. They should be tender and golden brown. Cook for an additional 10-15 minutes if necessary.
    8. Once veggies are cooked, remove from the oven and allow them to cool for a few minutes.
    9. Start building taco starting with bean, roasted veggies, cheese, lettuce, tomatoes, and avocados. Enjoy!


**Recipe from Chef Katelyn Reading.


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