Pizza tortillas, bacon and roasted vegetables

Ingredients

Metric

Imperial

900 g	2 lb	Olymel bacon, cut into pieces
1	1	red pepper, cut into strips
1	1	green pepper, cut into strips
1	1	yellow pepper, cut into strips
1	1	onion, cut into strips
1	1	large zucchini, cut into sticks
15 ml	1 tbsp	ground cumin
7.5 ml	1/2 tbsp	chili powder
30 ml	2 tbsp	oil
10	10	tortillas
500 ml	2 cup	tomato sauce
450 g	1 lb	Tex-Mex grated cheese mix
-	-	Sour cream, to taste
-	-	Salsa, to taste
-	-	Fresh cilantro, to taste
-	-	Salt and pepper

Preheat the oven to 190°C (375° F).
Put all the vegetables in a bowl, add the spices and the salt and pepper, pour in the oil and mix well. Transfer it all to an ovenproof dish and cook in the oven for 20 minutes, while stirring the vegetables halfway through. Remove and set aside.
Put the tortillas on lightly oiled, ovenproof plates, brush with a generous layer of sauce, divide the roasted vegetables, the bacon, then the cheese among them, then cook in the oven for 10 minutes.
After removing from the oven, sprinkle on the cilantro and serve accompanied by sour cream and salsa.