Roasted Veggie Tacos

Name: Roasted Veggie Tacos
Cook time: 25 min
Total time: 25 min
Ingredients: 2 large portobello mushrooms, stem removed, cut into 1/4-inch strips; 3 large sweet potatoes, peeled, cut into 1-inch cubes; 2 red bell peppers, stemmed and seeded, cut into 1/4-inch strips; ½ head cauliflower, cut into florets; 1 tablespoon dried oregano; 1 tablespoon dried chili powder; 2 teaspoons ground cumin; Salt and pepper; Package of tortillas; Vegan sour cream; Guacamole; Salsa; Chopped tomatoes; Chopped cilantro

Have you ever stopped to ask what the difference is between a taco and a fajita? I was considering what to call this recipe "Veggie Fajitas" or "Veggie Tacos" and decided it was time to get schooled.

2 large portobello mushrooms, stem removed, cut into 1/4-inch strips

3 large sweet potatoes, peeled, cut into 1-inch cubes

2 red bell peppers, stemmed and seeded, cut into 1/4-inch strips

½ head cauliflower, cut into florets

Olive oil

1 tablespoon dried oregano

1 tablespoon dried chili powder

2 teaspoons ground cumin

Salt and pepper

Package of tortillas

Optional Toppings

Vegan sour cream

Guacamole

Salsa

Chopped tomatoes

Chopped cilantro

Preheat oven to 400°F. Line two baking trays with parchment paper. Place all the vegetables in a single layer on the baking trays. Drizzle with oil. Sprinkle with oregano, chili powder, cumin and salt and pepper. Place trays in the oven and roast until vegetables start to turn golden brown and are tender when pierced with a fork. Remove from oven and place each type of vegetable in a separate bowl. Serve with tortillas and let everyone make their own.