Roasted Veggie Taco Skillet Recipes

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ROASTED VEGGIE TACOS



Roasted Veggie Tacos image

This Roasted Veggie Tacos recipe is easy and vegetarian. It's made with black beans, queso fresco cheese, and ready in only 30 minutes!

Provided by Christine Rooney

Categories     Main Course

Time 30m

Number Of Ingredients 18

3-4 small zucchini or summer squash
1-2 bell peppers (any color)
2 Tbsp. olive oil
1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. cumin
1 tsp. Adobo seasoning
generous pinch salt (adjust to taste)
generous pinch pepper (adjust to taste)
1 can black beans (pinto or refried work as well)
1 package corn tortillas
1-2 cups spinach (or any leafy greens)
1 avocado
1/2 cup fresh cilantro
1/2 cup Queso Fresco cheese
1 lime (for garnish)
hot sauce (optional)

Steps:

  • Heat oven to 400 degrees.
  • Wash and chop 3-4 small zucchini or summer squash into rounds. Cut the zucchini rounds in half.
  • Wash and cut 1-2 bell peppers into large chunks. You can use any color bell pepper you like.
  • Place the chopped veggies on a baking sheet. Feel free to use 2 baking sheets if the veggies don't fit onto one pan.
  • Drizzle the veggies with 2 Tbsp. olive oil and toss to coat. Sprinkle 1 tsp. smoked paprika, 1 tsp. garlic powder, 1 tsp. onion powder, 1 tsp. ground cumin, 1 tsp. Adobo seasoning, and 1/8 tsp. or so of salt and pepper. Toss to coat.
  • Place the baking sheet(s) in the oven and roast for 20-22 minutes. Stir the veggies once during the roasting process to prevent sticking. Remove the pan(s) once the veggies are roasted and set aside.
  • Heat 1 can of black beans (or beans of choice) on the stove top as the veggies are roasting according to package instructions.
  • Chop 1-2 cups of spinach or leafy greens. Cut 1 avocado into slices. Mince 1/2 cup fresh cilantro.
  • To serve: Heat tortillas if desired. Place a few spoonfuls of black beans and a few spoonfuls of roasted veggies onto tortilla. Sprinkle chopped greens, cilantro, and Queso Fresco cheese on taco. Garnish with avocado, a squeeze of lime, and a dash of hot sauce.

Nutrition Facts : Calories 411 kcal, ServingSize 1 serving

VEGGIE TACOS



Veggie Tacos image

These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 tacos.

Number Of Ingredients 14

2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced

Steps:

  • In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.

Nutrition Facts : Calories 430 calories, Fat 22g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 770mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein.

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