Flour tortilla with tons of roasted veggies, makes this a wonderful dinner!
Course
Main Dish
Cuisine
Mexican
Prep Time15minutes
Cook Time35minutes
Total Time50minutes
Servings4
AuthorJanssen Bradshaw
Ingredients
Tacos
1/2pintcherry tomatoesor 3 whole tomatoes, diced
2ears of cornkernels sliced off
1/2red onionthinly sliced
2bell pepperssliced
1large zucchinidiced
2Tablespoonsolive oil
1/4teaspoonMcCormick's chipotle chile powder
Kosher salt
8flour tortillas
Hummus
2large handfuls baby spinachroughly chopped
2avocadosdiced
1/2cupqueso frescocrumbled
Instructions
Preheat oven to 400 degrees.
Arrange your vegetables on a baking sheet and drizzle with olive oil. Sprinkle with chipotle chile powder and salt and toss to coat. Roast for 35 minutes, stirring half-way through.
When your vegetables are done, spread a thin layer of hummus on each tortilla, sprinkle the spinach on the hummus, spoon the roasted vegetables over the spinach, and top with diced avocados and crumbled cheese.