4 servings eaten over 1 dinner

Eating more vegetarian dinners is a great way to save money, and this meal shows you that you can have delicious tacos without the meat! Latin spices (that can also be used in a lot of other types of cuisines) perfectly complement the sweetness of these veggies. We round out this meal with protein and fiber packed garbanzo beans (because beans are a great part of any budget diet!).

INGREDIENTS

• Zucchini, sliced at a bias - 2
• Red peppers, sliced - 2
• Shallots, sliced - 1 bulb
• Chickpeas - 2 cups or 1 can
• Cumin - 1 tsp
• Paprika - 1/2 tsp
• Oregano - 1/2 tsp
• Cooking oil - 1 1/2 Tbsp
• Taco-sized tortillas - 8
• Lemons or limes (opt), sliced into wedges - 1

PREP

• Zucchini / Red Peppers / Shallots | If prepping right before making, pre-heat oven first (Make Step #1). Prep as directed. (Can be done up to 3 days ahead)
• Chickpeas | Drain and rinse.

MAKE

• Heat oven to 425F degrees.
• Toss zucchini, red peppers, shallots, and chickpeas with cumin, paprika, oregano, and oil right on a sheet pan. Roast for 10 to 12 minutes, until veggies are tender but still a bit crunchy.