Chili-Cumin Roast Corn, Zucchini & Peppers Fajitas

What You’ll Need:

4 Ears of Corn

4 Zucchini, Cut in Half and Into ¼ Pieces

2 Red Bell Pepper, Halved, Seeded and Cut Into Wide Strips

2 Anaheim Peppers, Halved, Seeded and Thin Sliced

2 Thai Chilis, Thin Sliced

1 Tbsp Cumin

¾ Tsp Ground Cinnamon

2 Tsp Dried Thyme

5 Garlic Clove, Grated

¼ Cup Extra Virgin Olive Oil

Salt & Pepper to Taste

½ Cup Cilantro, Chopped

2 Ripe Avocados

2 Limes

2/3 Cup Sour Cream

6 Corn or Flour Tortillas

What You’ll Do:

  1. Preheat oven to 400 degrees.
  2. Place the corn cobs in the center of a baking sheet and cut down the sides removing all the kernels from the core.
  3. Slice the Zucchini, Bell Pepper and Anaheim Pepper and place on a separate baking sheet.
  4. In a bowl combine the Thai Chili, cumin, cinnamon, thyme, garlic and olive oil then season with salt and pepper.
  5. Pour about 2/3 of the chili-cumin mixture over the veggies and mix until fully coated. Place in oven for 20 minutes.
  6. Meanwhile, coat the corn with the remaining chili-cumin mixture.
  7. When veggies have cooked for 20 minutes, turn them over then return to oven. Place the corn in oven and cook both for an additional 20 minutes.

To Serve

  1. Remove both baking sheets from oven and sprinkle the corn and veggies with fresh lime juice.
  2. Slice avocado being sure to drizzle the sliced with lime juice to avoid browning.
  3. Warm the tortillas then serve with sour cream and lime wedges.
  4. Enjoy!!

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