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These roasted veggie tacos are easy to prepare, require just a few simple ingredients and a handful of pantry-staple spices, and are ready in under 30 minutes. Best of all, these meatless roasted vegetable tacos are so tasty no one will miss the meat – and they can be prepared gluten-free, too!

Vegan Roasted Veggie Tacos in a white plate with ingredients in the background against a white surface

Simple, Flavorful, 30-minute Roasted Veggie Tacos

If you’re eating plant-based on a budget, then 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, especially vegetable tacos like these potato and chickpea tacos, cauliflower tacos, hard-shell lentil tacos, or these roasted veggie tacos!

Have a little more of a budget to spare? Then you could whip up a batch of tacos with your favorite meat alternative, too, like these vegan chorizo potato tacos, Impossible tacos, or tacos with prime shreds. Either way, you won’t see us ever turning away hearty, healthy tacos any day!

These roasted veggie tacos are also super versatile. Swap out the veggies and garnish used based on what you have and what’s in season. This time we’ve used a flavorful combination of corn, zucchini, and peppers with a homemade taco seasoning blend (and if you like this, you’ll love our vegan calabacitas). Once cooked, scoop into the tacos and top with the garnishes of your choice – avocado, cilantro, salsa, and more!

Did we mention that all you need for this vegetable tacos recipe is one-pan (making for a great simple sheet-pan dinner), too? 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!

Best of all, this mixed vegetable tacos recipe is packed with good-for-you ingredients and makes for a great addition to taco Tuesdays, for a mid-week meal, or even served up at potlucks and dinner parties! Looking for even more vegan taco inspiration? You might also like these tofu tacos, bite-sized tacos, jackfruit carnitas (for tacos), or street tacos

The Ingredients and 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. 
Vegan Roasted Veggie Tacos ingredients against a white background

The Veggie Taco Filling Add-ins and Variations:

  • Other vegetables: There are several different 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 tin 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 cream 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 Roasted Veggie Tacos?

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions. 

  • 1) First, preheat the oven to 400F/205C and dice the zucchini and peppers into even-sized pieces. 
  • 2) Then, transfer the corn, zucchini, and pepper to a baking sheet and bake in the oven for 20 minutes, stirring half way.  
  • 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.
  • 4) 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. 
Vegan Roasted Veggie Tacos in a white plate with ingredients in the background against a white surface

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 for the freshest results (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 and pasta dishes

How To Serve Roasted Vegetable Tacos?

It’s no secret that veggie tacos taste delicious alone. However, if you want to ramp up the meal further, you could serve them alongside:

  • A simple Mexican salad – like avocado salad, street corn salad, or bean salad.
  • With a simple slaw.
  • Alongside rice and beans, Mexican rice, or Mexican cauliflower rice (for a lower carb option). In fact, you can even omit the tortillas (or use tortilla chips) and create a roasted veggie taco ‘bowl’ with rice. 
  • With refried beans.

Top Recipe Tips and FAQs

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!

More Vegan Mexican and Tex-Mex Recipes

Photos by Alfonso Revilla

Roasted Veggie Tacos

5 from 40 votes
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 8 tacos
If you’re eating plant-based on a budget, then 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!).


  • 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)


  • 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).



Notes: Feel free to add in mushrooms, onions, garlic, or any other veggies you like. You can also add in a can of black beans during step 3 for protein.


Calories: 96kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 77mgPotassium: 233mgFiber: 2gSugar: 2gVitamin A: 380IUVitamin C: 20mgCalcium: 31mgIron: 1mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Terrence Paschal
Course: Dinner
Cuisine: Mexican
Method: Oven
Diet: Vegan
Keywords: budget, canned corn, cheap, easy, garlic, inexpensive, onion, plant-based, Summer Vegetarian Recipes, tacos, tasty, vegan, vegan tacos, vegetables
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Terrence Paschal

Plant based food, micro brews, punk rock, and running are what I am about.

More about Terrence Paschal

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Recipe Rating


  1. 5 stars
    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!