Roasted Vegetable Tacos
Roasted Vegetable Tacos are a fast and easy weeknight dinner. Pull some veggies from your garden, grab the taco fixings and you're good!
Servings: 6 servings
Calories: 61kcal
Ingredients
- 1 red onion chopped
- 1 red pepper chopped
- 1 yellow pepper chopped
- 1 zucchini chopped
- 1 summer squash chopped
- 1 cups cherry tomatoes halved
- 1 ear of sweet corn kernels
- 1 tablespoon minced garlic
- 1 tablespoon olive oil
- 2 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- flour or corn tortillas for servings plus toppings
Instructions
- Preheat oven to 400 degrees. Prep vegetables while oven preheats.
- Place vegetables on a sheet pan. Drizzle with 2 Tablespoons of olive oil, minced garlic, cumin, salt & pepper. Toss with your hands to lightly coat the vegetables and spread evenly in pan.
- Don't overcrowd the pan - use two if you have to.
- Roast until tender and beginning to brown, 20-25 minutes.
- Remove from oven. Spoon mixture into corn or flour tortillas and top with traditional taco toppings such as cheese, salsa, sour cream, etc.
Notes
If desired, you can add a can of drained black beans to the heated vegetables to serve with the vegetable taco mixture.
Nutrition
Serving: 1grams | Calories: 61kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 202mg | Fiber: 2g | Sugar: 4g
