Description
Delicious and easy-to-make sheet-pan roasted veggie tacos, perfect for a quick meal.
Ingredients
Scale
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, sliced
- 1 red onion, diced
- 1 cup corn (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the diced bell peppers, zucchini, red onion, and corn.
- Drizzle with olive oil and sprinkle with chili powder, cumin, salt, and pepper. Toss to coat.
- Spread the veggie mixture evenly on a sheet pan.
- Roast in the preheated oven for 20-25 minutes, or until the veggies are tender and slightly charred.
- Warm the corn tortillas in a dry skillet over medium heat.
- Assemble the tacos by filling each tortilla with the roasted veggies.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
- Feel free to customize the veggies based on your preference.
- These tacos can be made vegan by ensuring the tortillas are dairy-free.
- Leftover roasted veggies can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg