Sheet-Pan Rainbow Fajita Veggie Tacos

Ingredients

• 3 bell peppers (red, yellow, and orange), sliced
• 1 red onion, sliced into wedges
• 2 zucchini, sliced into half-moons
• 2 tablespoons olive oil
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 8 corn tortillas
• 1 ripe avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro, to serve

How to make it

1. 1

   Heat the oven to 425°F.

2. 2

   Toss the peppers, onion, and zucchini with the olive oil, chili powder, cumin, smoked paprika, and salt directly on a large sheet pan.

3. 3

   Roast 18 to 20 minutes, tossing once halfway, until the edges char and the vegetables are tender.

4. 4

   While the vegetables roast, warm the tortillas — stacked in foil in the oven for the last 5 minutes, or briefly in a dry skillet.

5. 5

   Pile the charred vegetables onto the warm tortillas.

6. 6

   Top with avocado slices, cilantro, and a hard squeeze of lime. Serve two per person and don't be shy about thirds.