Veggie tacos

2 Zucchini cubed

1/2 red onion, sliced

2/3 colored peppers, sliced

2 small potatoes, cubed 

1 tsp cumin powder

1/2 tsp chilli powder (adjust quantity depending on how spicy the chilli powder is)

Salt

1 tbsp dried Mexican oregano or regular oregano

1 tbsp oil

For the dressing:

Sour cream

Jalapenos, chopped fine

Lime juice

Cilantro, chopped

Preheat oven to 420 F.

Combine the veggies and the spices and oil and toss until evenly coated.  Spread on a cookie sheet and bake for about 40 minutes until veggies are tender and browned.

Make the dressing by mixing the ingredients.  

Serve on warmed corn or flour tortillas.