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!).
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
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.
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!