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This recipe was inspired by a dish I recently had at a restaurant called Tacos & Tequila.
INGREDIENTS
Corn torillas (extra for doubling up to make it more restaurant style)
Extra Virgin Olive Oil
chiles of your choice (ie. jalapeno, serrano, poblano, etc.)
zucchini
corn
white or Maui Sweet Onions
cumin
chile powder
sea salt
black pepper
garlic powder
cilantro (optional)
lime (optional)
INSTRUCTIONS
Cut your chiles, zucchini, and onion any way you want (the restaurant cut them into long strips). Get an oven-safe bowl (ie. ramekin) and oil the inside or oil up a cookie sheet. Add your chiles, zucchini, onion and corn and stir in olive oil, sea salt, black pepper, cumin, chile powder and garlic powder. Roast in your oven or toaster oven. After about 15 minutes, stir and roast for another 15 minutes making sure everything is evenly cooked. Don't be afraid of charring. That's where the deep flavor resides. Once your veggies are done to your liking, put aside. I prefer my tortillas warm. Either throw them on your cookie sheet in the oven after the veggies are done and have been removed, warm in the microwave for about 15 seconds in between damp kitchen or paper towels or on heat them over an open flame on your stove. Place your veggies in your corn tortillas. Use 2 tortillas for each taco. Optional: garnish with fresh chopped cilantro and a squeeze of lime juice just before devouring :P
For this and more of my favorite vegan recipes, check out my Pinterest boards: Vegan, Vegan Pastas, Vegan Soups, Vegan Dips, Sauces & Dressings, Vegan Dehydrator Recipes and Vegan Sweets!