Roasted Vegetable Rancheros

• 9 ounces red potatoes, about 8 small quartered
• 2 (4 ounce) red onions, each cut lengthwise into 8 wedges
• 1 red pepper, each cut into 8 wedges
• 1 orange bell pepper, each cut into 8 wedges
• 1 zucchini, cut into 2-in . chunks
• 1 summer squash, cut into 2-in . chunks
• nonstick cooking spray
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 cup salsa
• 4 (8 inch) flour tortillas
• 5 ounces Canadian bacon, 8 slices
• 4 large eggs
• chopped cilantro

1. Heat oven to 400F Have ready a large rimmed baking sheet and a baking sheet that can hold 4 tortillas without overlapping.
2. Put vegetables in a bowl; coat with nonstick spray.
3. Add chili powder and salt; toss to coat.
4. Spread out on rimmed sheet.
5. Bake 20 minutes, stir and turn vegetables, then bake 20 minutes, or until tender and very lightly browned.
6. Return to bowl; add salsa and toss gently to coat.
7. Cover to keep warm.
8. Coat both sides of tortillas with nonstick spray.
9. Bake on other sheet 5 minutes.
10. Turn over; bake 3 minutes, or until brown and crisp.
11. Top each with 2 overlapping slices bacon; return to oven, turn oven off and remove after 2 minutes.
12. Meanwhile, coat a large nonstick skillet with nonstick spray.
13. Place over medium heat and gently break eggs into skillet.
14. Cover and cook 3 to 4 minutes, just until yolks are set.
15. Place each tortilla on a plate.
16. Top with an egg, then the warm vegetables.

red potatoes, red onions, red pepper, orange bell pepper, zucchini, summer, nonstick cooking spray, chili powder, salt, salsa, flour tortillas, bacon, eggs, cilantro

Taken from www.food.com/recipe/roasted-vegetable-rancheros-233032 (may not work)