Baked corn tortillas are a delicious and healthy way to showcase colorful grilled veggies. Cotija is a crumbly Mexican-style cheese that adds a nice salty note. Look for it at the supermarket with other cheese in the refrigerated section; you can also substitute feta.

Round out the meal with a side of whole pinto or black beans. You can use a Japanese slicer to cut the radishes paper-thin. Pop the tortillas in the oven to bake while the veggies grill, or you can bake the tortillas a day or two ahead and store them in an airtight container.

Prep time: 20 min | Cook time:  20-22 min


1 package La Tortilla Factory Organic Non-GMO Yellow Corn Tortillas

1 head broccoli, cut into florets

Olive oil

Salt and freshly ground black pepper, to taste

2 large red bell peppers, halved and seeded

2 zucchini, quartered lengthwise

1 ear yellow corn

1 large red onion, cut into 1/4 -inch rings

1/2 cup crumbled cotija OR feta cheese

Chopped cilantro, for garnish

2 radishes, thinly sliced (optional)

Thinly sliced green onion, for garnish (optional)

1 lemon, cut into 8 wedges

Simple Guacamole:

2 avocados

1 garlic clove, minced

Juice of 1 lime

Salt, to taste

1 Roma tomato, diced

1/2 cup finely chopped red onion

2 tablespoons chopped cilantro


Preheat oven to 400 F.

Preheat grill.

Place tortillas directly on oven rack. Bake 10-12 minutes or until crisp. Transfer tortillas to a cooling rack.

Place broccoli in a medium bowl. Drizzle with oil, tossing to coat; season with salt and pepper. Brush bell pepper, zucchini, corn and onion with oil; season with salt and pepper.

Place broccoli in a grill basket and corn directly on grill. Grill 10-12 minutes, or until tender, turning to cook evenly.

Add bell pepper, zucchini, and onion to grill. Grill 8-10 minutes on each side or until tender.

Remove vegetables from grill. Chop bell pepper. Cut zucchini into 2-inch chunks. Cut corn kernels from cob.

Place baked tortillas on a work surface. Spread evenly with guacamole. Top evenly with grilled vegetables. Garnish with cheese and cilantro. Garnish with radish and green onion, if desired. Serve with lemon wedges.

To prepare guacamole: Halve avocados, remove pit and scoop flesh into a medium bowl. Mash with a fork or potato masher. Add garlic, lime juice and salt. Fold in tomato, onion and cilantro.

Number of Servings: 8

Per Taco:

Calories: 240  | Total fat: 13 grams | Total carbohydrates: 29 grams | Dietary fiber: 8 grams | Protein: 6 grams