Ratatouille Tacos Recipe

Ingredients

• 2 medium tomatoes, peeled and roughly chopped (about 2 cups)
• 1/2 chipotle chili en adobo
• Kosher salt and freshly ground black pepper
• 2 tablespoons canola oil, divided
• 2 medium zucchini, chopped into 1/2-inch dice (about 3 cups)
• 2 Japanese eggplants, chopped into 1/2-inch dice (about 3 cups)
• 1 medium onion, finely chopped (about 1 cup)
• 1 green bell pepper, stemmed, seeded, and chopped into 1/2-inch dice (about 1 cup)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• Handful of fresh cilantro, chopped
• 12 corn tortillas, warmed
• Cotija cheese
• 2 limes, quartered

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