Roasted Zucchini & Red Pepper Tacos

Products Used: La Tortilla Factory Tradicion yellow or white corn tortillas and 505 Southwestern Kick’N Chk’N Souper Sauce,
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 25-30 minutes at 400 degrees

INGREDIENTS

4 zuchinnis, sliced lengthwise

2 red peppers, sliced lengthwise

1 can of black beans, rinsed and drained

Spice mix for vegetables & beans:

1 tablespoon paprika

1 tablespoon cumin

1 tablespoon oregano

Salt & pepper to taste

Reserve half spice mix for vegetables and half for beans

Cilantro for garnish

Shredded pepperjack cheese

Tradicion yellow or white corn tortillas

DIRECTIONS

1. Quarter and slice zucchini and red peppers into a bowl and toss with 2 tablespoons oive oil and ½ the spice mixture.
2. Drain and rinse the black beans, pat dry lightly with paper towel to remove excess liquid and into a separate bowl. Drizzle with olive oil and other ½ of spice mix.
3. On a baking sheet, spread spice coated blacks beans and place baking rack on top of beans with vegetables spaced evenly on the baking rack.
4. Roast at 400 degrees for 15-20 minutes depending on how roasted you prefer your vegetables.
5. Take your La Tortilla Factory Tradicion yellow or white corn tortilla and place your roasted veggies and black beans, drizzle with the Kick’N Chk’N Souper Sauce and top with pepperjack cheese and cilantro.