1 red bell pepper, cut into matchsticks
1 1/2 cups cauliflower cut into 1/2-inch chunks1 1/2 cups sweet potato, peeled and cut into 1/2-inch cubes
1 medium onion, halved and slivered
1 cup corn kernels
2 T. coconut oil, melted
3/4 tsp. ground cumin
2 tsp. minced garlic
salt and pepper
6 flour tortillas
1 1/2 cups shredded monterey jack cheese
salsa
greek yogurt
avocado, sliced
Preheat oven to 425°. Mix all the veggies with the coconut oil, cumin, and garlic in a large bowl until well coated. Place on a rimmed baking sheet (line with foil + spray with oil to prevent sticking). Salt and pepper to taste. Bake for 30-40 minutes, stirring every 10-15 minutes. Place a tortilla in a pan over medium heat for a few seconds, flip and top with some cheese. When it's melted, remove and top with the roasted veggies, salsa, greek yogurt, and avocado. Repeat until you've used up all the ingredients. Roll em up and eat!