Roasted Vegetable Tacos Recipes

ROASTED VEGGIE TACOS

Steps:

• In a large bowl, combine the green peppers, tomatoes, onion, taco seasoning and oil. Arrange in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 425° for 15-20 minutes or until tender, stirring once., Spread about 1/4 cup refried beans over each tortilla; top with 1/3 cup vegetable mixture and 2 tablespoons cheese.

ROASTED-VEGETABLE TACOS

Steps:

• Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
• Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.

ROASTED VEGGIE TACOS WITH CREAMY CILANTRO SAUCE

Steps:

• Heat the oven to 425 degrees Fahrenheit. Line a large low sided baking sheet with parchment paper or foil.
• Place zucchini, onion, bell pepper, and tomatoes onto the baking sheet. Drizzle with olive oil. Scatter three quarters of a teaspoon of chili powder and a few pinches of salt over the vegetables. Toss to coat.
• Roast the vegetables, stirring occasionally, until tender, about 25 minutes.
• About 5 minutes before the vegetables are done, toss the black beans along with the remaining 1/4 teaspoon of chili powder and a light drizzle of olive oil onto the baking sheet with vegetables. Continue to roast until the beans are hot and vegetables done.
• Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.
• Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
• Fill each warmed tortilla with vegetables and black beans. Top with avocado, pickled onions, and a drizzle of the cilantro sauce. Serve with extra sauce on the side.

ROASTED VEGETABLE TOSTADAS WITH CHIPOTLE CREAM

Steps:

• Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.
• For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
• For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels.
• For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.
• Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.

ROASTED VEGETABLE AND BLACK BEAN TACOS

Steps:

• Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.
• Add all of your vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes, stir to re-distribute, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). This step may be prepared ahead of schedule- just refrigerate your veggies until ready to make your tacos.
• In a medium skillet, heat the black beans and RoTel tomatoes over low heat. In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the beans/Ro-Tel and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.
• In a small skillet, heat 1/2 inch or less of oil over medium-high. When you can flick a drop of water in the oil and get a sizzle, you're ready to fry your tortillas. Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides- you only need to cook it for about 20 to 30 seconds to soften it up. Remove the tortilla to a paper-towel-lined plate. Repeat with remaining tortillas, placing paper towels in between each cooked tortilla to absorb the oil.
• Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings. Repeat with remaining ingredients. Leftovers are good for a couple of days!

ROASTED-VEGETABLE TACOS

Steps:

• Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
• Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.