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...
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.
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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