These southern-style veggie tacos are packed with flavor and are easy to make since we roast everything in the same pan to make clean up a breeze. Roasting the veggies intensifies their natural flavor, then we’ve stirred in our salsa to add a rich tomato flavor with a kick. Serve the veggie mixture in corn tortillas and top with cilantro for fresh flavor and French fried onions for extra crunch!
Ingredients
- 1 large zucchini (about 12 ounces), diced (about 2 cups)
- 1 large red bell pepper, diced (about 1 1/2 cups)
- 1 extra large onion, diced (about 1 1/2 cups)
- 2 tablespoons olive oil
- 1 cup frozen okra, thawed and drained
- 1 cup frozen lima beans, thawed and drained
- 1 cup Pace® Roasted Poblano & Corn Salsa
- 12 corn tortilla (6-inch), warmed (to release the corn flavor, we like to brown them in a hot skillet)
- 1/2 cup chopped cilantro
- 1/2 cup French fried onions
Instructions
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Step 1
Set the oven to 425°F. Place the zucchini, red pepper and diced onion onto a rimmed baking sheet. Season the vegetables as desired. Drizzle with the oil and toss to coat.
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Step 2
Roast for 15 minutes. Add the okra, and lima beans and roast for 15 minutes more or until the vegetables are browned. Remove the vegetables to a large bowl. Add the salsa and toss to coat.
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Step 3
Spoon about 1/3 cup vegetable mixture on each tortilla. Top with the cilantro and French fried onions and additional salsa, if desired.. Fold the tortillas around the filling.
