ZUCCHINI-CORN-JALAPEÑO TACOS WITH PARMESAN, RICOTTA & FETA!

1️⃣Preheat the oven to 425. Place a sheet pan in the oven to heat for 10-15 minutes.

2️⃣Make the veggies. Heat a sauté pan over medium heat. Add the oil then add the zucchini, corn, jalapeño, salt and pepper. Sauté for 7-10 minutes, until softened. Remove from the heat and set aside to cool.

3️⃣Next, make the cheese mixture. Add the ricotta, feta, parmesan and scallions to a bowl. Mix to combine. Add the cumin, garlic powder and paprika. Mix again and set aside.

4️⃣Remove the pan from the oven, grease the bottom generously with oil then add the tortillas, coating both sides with the oil.

5️⃣Top each tortilla with a couple spoonfuls of the cheese mixture then spread out. Add a spoonful of the veggie mixture, then place the pan in the oven for ten minutes.

6️⃣ While the cheese melts, make the dip. Add the sour cream, chipotle, lime juice, cumin, garlic powder and paprika to a bowl. Mix to combine.

7️⃣Remove the tortillas from the oven, fold them over and gently press down. The filling should be creamy and melted. Top each tortilla with a few tablespoons of parmesan and place back in the oven for 10 more minutes.

8️⃣Serve with the dip and top with cilantro.