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In recent years, the focus on healthy eating has gained momentum, with more individuals and families seeking nutritious, plant-based options that not only satisfy their taste buds but also contribute to overall well-being. This shift towards healthier dietary choices has led to the growing popularity of recipes that center around fresh vegetables and wholesome ingredients. Among these delightful offerings, Mini Roasted Veggie Tortilla Boats stand out as a delicious and nutritious option that caters to both health-conscious eaters and those simply looking for a flavorful meal.

Mini Roasted Veggie Tortilla Boats

Discover the deliciousness of Mini Roasted Veggie Tortilla Boats, a healthy and vibrant meal perfect for any occasion. Made with wholesome ingredients like whole wheat tortillas and an array of roasted vegetables, this recipe is not only easy to prepare but also customizable to fit your taste. Whether served as a main dish, side, or appetizer, these colorful boats are sure to impress family and friends. Enjoy nutritious flavors and the satisfaction of a wholesome meal!
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Ingredients
  

4 small whole wheat tortillas

1 cup bell peppers (choose any combination of red, yellow, or orange), diced

1 cup zucchini, diced

1 cup cherry tomatoes, halved

1 small red onion, diced

1 teaspoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon dried oregano

Salt and pepper, to taste

1 cup shredded cheese (either cheddar or a Mexican blend)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 425°F (220°C) to ensure even cooking for your veggies and tortillas.

    Prepare the Vegetable Mixture: In a large mixing bowl, combine the diced bell peppers, zucchini, halved cherry tomatoes, and diced red onion. Drizzle with olive oil, then add the smoked paprika, garlic powder, dried oregano, salt, and pepper. Toss everything together until all the vegetables are evenly coated with the olive oil and seasonings.

      Roast the Vegetables: Spread the seasoned vegetables evenly onto a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven and roast for approximately 20-25 minutes. Stir the veggies halfway through cooking to ensure they roast evenly and develop a lovely caramelization. Look for them to be tender and slightly golden.

        Prepare the Tortilla Boats: While the vegetables are roasting, take your whole wheat tortillas and gently press them into a muffin tin to form small boats. This helps them hold the roasted veggies later. Bake the tortillas in the oven for about 5-7 minutes, or until they become slightly crispy and golden. Keep a close watch to prevent them from burning.

          Assemble the Boats: Once the vegetables are roasted and the tortilla boats are crispy, carefully remove both from the oven. Spoon the roasted veggie mixture generously into each tortilla boat, filling them evenly.

            Add Cheese: Divide the shredded cheese among the filled tortilla boats, ensuring each one gets a generous topping. Return the assembled tortilla boats to the oven for an additional 5-7 minutes, or until the cheese is melted, bubbly, and just starting to brown.

              Garnish and Serve: Remove the tortilla boats from the oven and allow them to cool for a minute. Garnish each boat with fresh, chopped cilantro for a burst of flavor, and serve with lime wedges on the side to add a zesty kick.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings