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In today's culinary landscape, creating healthy and delicious meals that are also visually appealing can be a delightful challenge. Mini Roasted Veggie Tortilla Boats are the perfect solution, combining vibrant vegetables with the comforting crunch of whole wheat tortillas. This recipe not only caters to those seeking nutritious options but also serves as a fun and interactive meal for family gatherings or casual get-togethers. Packed with flavor and easy to prepare, these tortilla boats are sure to become a new favorite in your household.

Mini Roasted Veggie Tortilla Boats

Create a colorful and nutritious mealtime experience with Mini Roasted Veggie Tortilla Boats! These delightful, whole wheat tortilla boats are filled with vibrant seasonal vegetables and packed with flavor. Easy to customize, they make the perfect dish for family dinners or festive gatherings. Enjoy the delightful crunch of roasted veggies layered with melted cheese, ensuring a fulfilling meal that's visually appealing and guilt-free. Transform your meal preparation and discover a dish everyone will love!
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Ingredients
  

4 small whole wheat tortillas

1 cup bell peppers (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 (cheddar or a Mexican blend)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 425°F (220°C).

    Prepare Vegetable Mixture: In a large mixing bowl, combine the diced bell peppers, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, dried oregano, salt, and pepper. Toss until the veggies are well coated with the seasonings.

      Roast the Vegetables: Spread the seasoned vegetables evenly onto a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the veggies are tender and lightly caramelized, stirring halfway through.

        Prepare Tortilla Boats: While the vegetables are roasting, gently press the whole wheat tortillas into a muffin tin, forming small boats. Bake the tortillas in the oven for about 5-7 minutes until they are slightly crispy and golden. Keep an eye on them to avoid burning.

          Assemble the Boats: Once the veggies are roasted and the tortilla boats are crispy, remove them from the oven. Spoon the roasted veggie mixture equally into each tortilla boat.

            Add Cheese: Top each filled tortilla boat with a generous handful of shredded cheese. Return the assembled boats to the oven for an additional 5-7 minutes, until the cheese is melted and bubbly.

              Garnish and Serve: Remove from the oven and let cool briefly. Garnish with fresh cilantro and serve with lime wedges on the side for an extra zing.

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