StarInfiniteFood

1: Preheat the oven to 425°F.

2: Add the corn, bell peppers, black beans, and onions to a sheet pan. Add olive oil, salt, garlic powder, oregano, cumin, paprika, and onion powder. Toss to combine. Add the jalapeños and toss again. Place in the oven for 8-10 minutes, until veggies begin to soften.

3: While the veggies roast, make the crema. Add ricotta, avocado, cilantro, jalapeño, garlic, lime juice, salt, cumin, and pepper to a food processor. Process until smooth. Set aside.

4: Remove the veggies from the sheet pan and place them in a bowl. Add 1-2 tablespoons of olive oil to the sheet pan, spread it out, and add the tortillas. Rub the tortillas into the oil on both sides. Add roughly 1/3 cup cheese to the tortillas and place in the oven for 5 minutes, until the cheese is melted.

5: Remove the tacos from the oven, then divide the veggies equally between the tortillas. Gently fold each tortilla over and press down. Top them with the remaining cheese and bake for another 10-14 minutes, flipping them two-thirds of the way through to get the cheese crisp.

6: Serve the tacos with the crema and top with scallions.