Southern Veggie Tacos
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)
0.5 cup chopped cilantro
0.5 cup French fried onions
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)
0.5 cup chopped cilantro
0.5 cup French fried onions
Instructions
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.
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.
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.
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.
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.
Southern Veggie Tacos
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 the...
Directions
Print
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.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.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.
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 oil1 cup frozen okra, thawed and drained1 cup frozen lima beans, thawed and drained1 cup Pace® Roasted Poblano & Corn Salsa12 corn tortilla (6-inch), warmed (to release the corn flavor, we like to brown them in a hot skillet)0.5 cup chopped cilantro0.5 cup French fried onions
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