I’m from Cali, so I love Mexican food. Like loooooooove Mexican food. When I started eating lower carb, high veggie and lean proteins I basically lived off of veggie packed taco bowls to lose the baby weight. However now that I’m on my 3rd year of eating like this I was starting to get really tired of piles of red peppers and cauliflower rice. I couldn’t do it anymore. Plus bell peppers are SO expensive in the winter here in Colorado!
This recipe is delicious as a side, as a base to a bowl or even as a vegetarian taco or burrito filling. I can’t wait to try wrapping it in foil and cooking it on the grill this summer! Most of the time I end up pairing it with Costco’s Tortilla Crusted Tilapia and some bagged coleslaw mix tossed in a dressing made of lime juice and greek yogurt to make a quick weeknight dinner, but since I usually have leftovers I’ll usually whip up a quick taco bowl with it as a base or put it in quesadillas for a second dinner that week.
Hands on Time: 5 min
Total Time: 30 min
Meal prepped hands on time: 0 minutes
Meal prepped total time: 25 minutes
4-5 zucchini, sliced and quartered
1 white onion, roughly chopped
2C or 1 bag frozen corn
1 poblano pepper, seeded and roughly chopped
1/2 T taco seasoning
1 tsp salt
1/2 tsp pepper
1/2 T chili powder
1 tsp garlic powder
1/2 tsp cayenne pepper
- Preheat oven to 425.
- Layer veggies on a lined sheet pan and coat in oil
- Sprinkle with seasonings and toss.
- Roast for 25 minutes or until edges are slightly brown.
- Serve topped with cilantro and crumbled cotija cheese