2 bell peppers
1 yellow onion
1/2 cup organic corn (frozen or fresh)
1 can organic black beans, rinsed and drained
1.5 Tbsp taco seasoning
2 Tbsp olive oil
1/2 cup chopped cilantro
6-8 grain free or corn tortillas
Avocado, radish, salsa, lettuce and cheese for topping
Preheat oven to 400 degrees F.
Chop your veggies into 1/4 inch slices and add them to a large bowl. Add the corn, black beans, taco seasoning, and EVOO. Toss the ingredients together until everything is evenly coated in the seasoning.
Place the vegetable mixture onto a sheet pan and roast for 30-35 minutes until the vegetables are crispy and tender.
To assemble, toast your tortillas and add a couple spoonfuls of the roasted vegetable mixture. Top with avocado slices, radish slices, cilantro, salsa, lettuce, and cheese if desired.