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These roasted veggie tacos are easy to prepare with only few simple, tasty ingredients and take less than 30 minutes. Best of all, these meatless roasted vegetable tacos are so tasty with savory pantry-staple spices, no one will miss the meat! Plus, they can be prepared gluten-free!
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Table of Contents
Why You’ll Love These Roasted Veggie Tacos
Vegan tacos are a must-have in your weekly rotation. They’re quick and simple to prepare, packed with flavor, and a true crowd-pleaser (even for meat-eaters!). Yet they’re also incredibly budget-friendly. Did we mention that all you need for this vegetable tacos recipe is one pan? Even better, you can prepare the roasted veggie taco filling in advance and reheat it before serving for a super quick and effortless mid-week meal!
Plus, roasted veggie tacos are super versatile. Swap out the veggies and garnish, based on what you have and what’s in season. This time I used a flavorful combination of corn, zucchini, and peppers with a homemade taco seasoning blend. Once cooked, scoop into the tacos and top with the garnishes of your choice: avocado, cilantro, salsa, and more!
Looking for even more vegan taco inspiration? Try these potato and chickpea tacos, cauliflower tacos, hard-shell lentil tacos, tofu tacos, bite-sized tacos, jackfruit carnitas (for tacos), or street tacos.
The Ingredients and the Substitutes
- Tortillas: We use corn tortillas for the tastiest results, though these homemade flour tortillas would work too.
- Vegetables: These roasted veggie tacos use a combination of diced zucchini, pepper (poblano or bell pepper), and corn (frozen or canned).
- Spices: This veggie taco filling requires a simple seasoning blend of garlic powder, onion powder, cumin, and chili powder. You can also use salt & pepper to taste. Alternatively, feel free to use a store-bought taco seasoning, if preferred.
- Garnish: For the simplest garnish, we used salsa (regular red salsa, homemade Pico de Gallo, or other salsas like this 5-minute fresh summer salsa, roasted red salsa, or tomatillo avocado salsa Verde) and fresh cilantro (or parsley). You could also serve with lime wedges.
Add-Ins and Variations for Veggie Taco Filling
- Other vegetables: There are several veggies you could add to these roasted vegetable tacos. These include mushrooms, onion, tomatoes, etc. You could also add heartier veggies like cauliflower, sweet potato, or squash, but the baking time for the latter may need to be increased by 5-10 minutes.
- Beans: An easy way to bump up the protein and ‘heartiness’ of the roasted veggie taco filling is with beans. You can use a can of black beans and mix them with the veggies in step 3 (below).
- Avocado: You could serve the roasted veggie tacos with sliced avocado, simple guacamole, or even drizzled with a Mexican avocado crema or sauce.
- Pickles: An easy way to add tons of flavor is through pickled ingredients. Pickled red onions or jalapenos work well with roasted veggie tacos.
- Cheese: Adding dairy-free cheese will increase the cost of this vegetable tacos recipe but make for some great flavor. I’d recommend vegan feta (which is easier to find than a dairy-free Mexican-style cheese).
- Nutritional yeast: Could be added to the roasted veggies for a little cheesy flavor.
How to Make Roast Veggie Tacos?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.
Step 1: First, preheat the oven to 400F/205C and dice the zucchini and peppers into even-sized pieces.
Step 2: Then, transfer the corn, zucchini, and pepper to a baking sheet and bake in the oven for 20 minutes, stirring half way.
Step 3: Next, combine the veggies and spices in a bowl (or do this directly on the tray to save on washing up) and mix well. Make sure to give the veggies a taste-test and adjust any of the seasonings to personal taste- add any salt and pepper at this point, too.
Step 4: Finally, assemble the roasted vegetable tacos by scooping some vegetables into the tortillas and topping them off with salsa and cilantro (if using) or the garnishes of your choice.
Toni’s Recipe Tips
- To serve the tortillas warm: For a small batch, you can pan-fry (in a dry skillet) the corn tortillas for 30-40 seconds per side, assemble, and serve immediately. Alternatively, wrap a stack of tortillas in barely damp paper towels and microwave 30-40 seconds OR wrap a stack of tortillas in foil and store in the oven at 300ºF/150ºC to heat up then keep warm until ready to serve.
- For extra flavor, char the tortillas: This is easy to do and only needs to be done lightly. To do so, you can use a gas burner and heat over the open flame until lightly charred on both sides. Just be careful not to overly charr them, or it can dry out the tortillas. You can then reheat in the microwave or oven (as written above).
- If using mushrooms: Mushrooms release a lot of water, so you may need to increase the baking time by 5-10 minutes for less ‘soggy’ results.
- Slice the veggies evenly: This is important for making sure the roasted veggie taco filling cooks at an even rate.
- An oven-free method: During summer, feel free to ditch the oven and use a grill tray instead to cook your veggies until tender for deliciously grilled veggie tacos!
How to Make-Ahead and Store?
These roasted veggie tacos are quick and simple to prepare, yet become even quicker if you prepare the roasted veggie taco filling in advance. I recommend roasting the vegetables up to 3 days in advance and storing them in the fridge in airtight containers (then reheated in the oven).
Once prepared, enjoy the mixed vegetable tacos as soon as possible to avoid them becoming ‘soggy.’ However, the vegetable filling can be stored and reheated for the following day. Even better, they’re suitable for more than just tacos. Enjoy the roasted veggies in enchiladas and burritos too. Or even stir into grain bowls and pasta dishes.
Serving Suggestions
It’s no secret that veggie tacos taste delicious alone. However, if you want to ramp up the meal, you could serve them alongside:
- Salad: A simple slaw, bean salad, corn and edamame salad, Texas caviar, or serve atop a taco salad.
- Rice: Such as Mexican rice, Mexican cauliflower rice (for a lower carb option), or the simple but savory garlic rice. You can even omit the tortillas and create a roasted veggie taco ‘bowl’ with rice.
- Beans: Make some Instant Pot beans, refried beans, or even a black bean soup.
- Chips & Dip: Serve classic tortilla chips with a yummy dip like pinto bean dip, chipotle white bean dip, creamy avocado salsa, and/or mango or peach salsa.
- Dessert: Finish off the meal with Mexican fruit salad or Mexican hot chocolate.
More Vegan Mexican and Tex-Mex Recipes
Vegan Dinners
How To Make Vegan Tamales
Vegan Dinners
Vegetarian Enchilada Casserole
Vegan Dinners
Quinoa Stuffed Bell Peppers
If you tried this roasted veggie tacos recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
Photos by Alfonso Revilla
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Roasted Veggie Tacos
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Video
Ingredients
- 2 cups of frozen or canned corn
- 3 small zucchinis diced
- 1 poblano or bell pepper diced
- 1 teaspoon of chili powder
- ½ teaspoon of cumin
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- Corn Tortillas
- Salsa for garnish (optional)
- Cilantro for garnish (optional)
Instructions
- Preheat oven to 400f degrees.
- Place the zucchini, pepper, and corn on a baking sheet. Place in the oven and bake for 10 minutes, remove from the oven and stir the veggies, and bake for an additional 10 minutes.
- Place the veggies and diced pepper in a bowl. MIx veggies together and mix in seasonings.
- Scoop mixture onto tortillas, top with salsa and cilantro (if using).
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Notes
- If using mushrooms: Mushrooms release a lot of water, so you may need to increase the baking time by 5-10 minutes for less ‘soggy’ results.
- Slice the veggies evenly: This is important for making sure the roasted veggie taco filling cooks at an even rate.
- An oven-free method: During summer, feel free to ditch the oven and use a grill tray instead to cook your veggies until tender for deliciously grilled veggie tacos!
My family really liked these, but I am allergic to corn. Do you have any suggestions for substitutions that may give the sweetness that corn provides?
So glad you and your family enjoyed these tacos! Butternut squash might make for a corn sub 🙂
I have always stir fried something like this. I must try this in the “oven” once winter is upon me. I have a feeling it will be a brand new taste.
Baking it will definitely introduce a new-ness to it! Let us know what you think 🙂
made this tonight it was outstanding delicious.. i also made the avacado crema. to go with it…
That is so awesome to hear! So glad you enjoyed these yummy veggie tacos!
Hi. in the FB video the tortillas look more thin with jagged edges. We’re those homemade?
Hi! Here’s the recipe to homemade flour tortillas 🙂 https://plantbasedonabudget.com/tortillas-de-harina-handmade-flour-tortillas/
Can I freeze these like taquitos?
Hi! We haven’t tried freezing these tacos just yet so can’t guarantee the results. Let us know how it turns out if you give it a go! 🙂
I made it last night and it was wonderful! So versatile with whatever veg you have on hand. I roasted some turnip, bell pepper, with the corn and added a touch of olive and the flavor was wonderful. I also used a store bought taco seasoning since that was quicker.
Yay! So glad you gave it a go. They’re the most yummy tacos!
I see beans in the pitcher
Thanks for sharing this super easy weeknight meal! My tweaks: I swapped in a yellow squash for one zucchini and added half a red onion to the roasted veggies, plus the recommended black beans. I doubled all the seasonings and added 1 tsp of oregano, 1 tsp of dried cilantro, 1 tsp of salt, some black pepper, and two tbsps of nutritional yeast. Yum!
Love those additions! Bet it was incredible!
For some reason, the written recipe does not include any beans?
Hi! You can add in a can of black beans during step 3 for extra protein 🙂