Lamb and Roasted Vegetable Tacos

Preheat the oven to 400°F. In a large bowl, toss the diced bell pepper, zucchini, and red onion with the olive oil, cumin, chili powder, salt, and black pepper until evenly coated.

Spread the seasoned vegetables on a baking sheet and roast in the preheated oven for 15-20 minutes, stirring halfway, until the vegetables are tender and lightly charred.

While the vegetables are roasting, heat a large skillet over medium-high heat. Add the ground lamb and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes.

Add the minced garlic to the skillet with the lamb and cook for an additional 1-2 minutes, until fragrant.

To assemble the tacos, warm the corn tortillas according to package instructions. Top each tortilla with a portion of the roasted vegetables and the cooked lamb. Sprinkle with crumbled queso fresco and serve with lime wedges.