ROASTED VEGETABLE TACOS RECIPE
A delicious and flavorful way to add more veggies in your diet!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Mexican
Keyword: meat-free, Roasted Vegetable Tacos, roasted vegetables, tacos, vegetarian tacos
Servings: 4 people
Calories: 319kcal
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- 1 zucchini
- 1 yellow zucchini squash
- 1 cup fresh mushrooms
- 1 Tablespoon olive oil
- 1 ounce taco seasoning
- 8 corn tortilla taco shells
- 1 cup shredded cheddar cheese
Preheat oven to 425 degrees F.
Line a 15x10x1-inch baking sheet with aluminum foil.
Slice all the vegetables and place on the foil in a single layer.
Drizzle vegetables with olive oil and then sprinkle the taco seasoning on top.
Give the vegetables a quick mix until they are evenly coated with the oil and seasoning.
Bake the vegetables uncovered for about 20-25 minutes, stirring once about half way through.
Spoon vegetables into taco shells and top with cheddar cheese and any other taco toppings you prefer (sour cream, salsa, guacamole, olives, lettuce, etc).
Calories: 319kcal | Carbohydrates: 29g | Protein: 11g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 815mg | Potassium: 571mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2190IU | Vitamin C: 85mg | Calcium: 254mg | Iron: 2mg