Roasted Vegetable Tacos Recipe

roasted vegetable tacos


Oh January – the month of realizing I ate way too much junk food during the holidays and now I have to pay for it. :)

But seriously, it was all totally worth it!

We don’t have very many vegetarian dishes on our blog, especially from me. My husband is definitely a “meat-and-potatoes” kind of guy. So, when I made these for dinner, I also whipped up a batch of this slow cooker shredded chicken and let my husband put it on his tacos with the vegetables (side note- I make that chicken all the time and freeze batches of it in the freezer. Then when I need dinner in a hurry, I pull a batch out, thaw it, and put it in tacos or enchiladas).

I have a hard time eating vegetables raw, but these vegetables are definitely addicting! They are flavorful and delicious.

Roasted Vegetable Tacos Recipe
Author: 
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
When I made these for dinner, I also whipped up a batch of this slow cooker shredded chicken and let my husband put it on his tacos with the vegetables (side note- I make that chicken all the time and freeze batches of it in the freezer. Then when I need dinner in a hurry, I pull a batch out, thaw it, and put it in tacos or enchiladas). I have a hard time eating vegetables raw, but these vegetables are definitely addicting! They are flavorful and delicious.
Ingredients
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 1 zucchini, sliced
  • 1 yellow zucchini squash, sliced
  • 1 cup mushrooms, sliced (optional)
  • 2 tablespoons homemade taco seasoning (or a 1 oz packet of taco seasoning)
  • 1 tablespoon olive oil
  • 1 cup shredded cheddar cheese
  • 8 corn tortilla taco shells
Instructions
  1. Preheat oven to 425 degrees.
  2. Line a 15x10x1" jelly roll pan (or big cookie sheet) with aluminum foil.
  3. Place all the vegetables on the foil in a single layer.
  4. Drizzle vegetables with olive oil and then sprinkle the taco seasoning on top.
  5. Give the vegetables a quick mix until they are evenly coated with the oil and seasoning (I just used my hands- I found that it was easier than anything else I tried).
  6. Bake the vegetables uncovered for about 20-25 minutes, stirring once about half way through.
  7. Spoon vegetables into taco shells and top with cheddar cheese and any other taco toppings you prefer (sour cream, salsa, guacamole, olives, lettuce, etc).
  8. These vegetables are also delicious in fajitas!

 

Looking for more healthy recipes that still taste good?
Skinny Enchiladas
Healthy Lunch Wrap
Southwestern Black Bean Burgers
Jalapeño Popper Turkey Chili
Egg White Fajita Omelette

Camille Sig

Cookbook Image

Our cookbook makes a wonderful gift (and it’s priced right at less than $18!) . . . you can check it out HERE.

 

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