Creamy Bell Pepper, Jalapeño, Onion & Corn Sauté with Warm Tortillas

Directions

1. Preheat the oven to 450F and set a sheet pan nearby for the peppers.
2. Wash, dry, trim, and seed the bell peppers; cut them into 1/2-inch strips and place them on the sheet pan.
3. Prepare the jalapeño by washing, halving lengthwise, and seeding; slice thin and add to the sheet pan with the peppers.
4. Drizzle with oil, season with salt and pepper, toss to coat, and spread the vegetables in an even layer.
5. Roast in the oven, tossing halfway through, until the peppers are soft and starting to brown, about 15–20 minutes; remove from the oven when done.
6. Meanwhile, heat a nonstick skillet over medium heat and slice the onion.
7. Add oil to the skillet and cook the onion until soft, about 4–5 minutes.
8. Thaw the corn by rinsing it in a colander under hot tap water, then drain.
9. Cut the cream cheese into small pieces and add it to the skillet with the yogurt, cream, and broth; cook, stirring, until the sauce is smooth, 1–2 minutes.
10. When the peppers are done, add them and the corn to the skillet and cook until heated through, 3–4 minutes; remove from heat.
11. Warm the tortillas in another skillet, in the oven, or in the microwave, if desired, and serve the creamy veggie mix with the tortillas on the side.