Description
These sheet pan roasted veggie tacos are easy and healthy. You roast colorful vegetables on one pan. Then you serve them in warm tortillas. Top with avocado and lime for a fresh meal.
Ingredients
Scale
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 cup corn kernels
- 1 can black beans, drained
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 8 corn tortillas
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Place the bell peppers, zucchini, red onion, corn, and black beans on a large sheet pan.
- Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss to coat evenly.
- Spread the vegetables in a single layer.
- Roast for 20 minutes, stirring halfway through, until vegetables are tender and lightly charred.
- Warm the tortillas in a dry skillet or in the oven.
- Fill each tortilla with the roasted vegetables.
- Top with avocado slices, a squeeze of lime, and cilantro.
Notes
- Use any vegetables you have on hand, such as mushrooms or sweet potatoes.
- For extra heat, add a sliced jalapeño to the sheet pan.
- Store leftover vegetables in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg