Roasted Veggie Tacos
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!
Servings: 8 tacos
Calories: 96kcal
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).
Video
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!
Nutrition
Calories: 96kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 77mg | Potassium: 233mg | Fiber: 2g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 1mg
