Roasted Veggie Tacos Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED VEGETABLE & BLACK BEAN TACOS



Roasted Vegetable & Black Bean Tacos image

These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.

Provided by Sylvia Fountaine

Categories     Quick & Easy Low-Calorie 20-Minute Dinner Recipes

Time 15m

Number Of Ingredients 12

1 cup roasted root vegetables (see associated recipe)
½ cup cooked or canned black beans, rinsed
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon ground coriander
¼ teaspoon kosher salt
¼ teaspoon ground pepper
4 corn tortillas, lightly toasted or warmed
½ avocado, cut into 8 slices
1 lime, cut into wedges
Chopped fresh cilantro & salsa for garnish

Steps:

  • Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.
  • Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.

Nutrition Facts : Calories 343.3 calories, Carbohydrate 44.4 g, Fat 16.8 g, Fiber 12.1 g, Protein 7.9 g, SaturatedFat 2.4 g, Sodium 352.4 mg, Sugar 5.7 g

ROASTED-VEGETABLE TACOS



Roasted-Vegetable Tacos image

Fire up the oven! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tacos.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 6

Number Of Ingredients 11

Olive oil-flavored cooking spray
1 cup sliced fresh mushrooms (3 ounces)
1 medium onion, cut into wedges
1 medium bell pepper, cut lengthwise into eighths
1 medium zucchini, cut into 1/4-inch slices
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1 cup shredded Cheddar or Monterey Jack cheese (4 ounces)
12 Old El Paso™ taco shells
3/4 cup Old El Paso™ salsa (any variety)
Chopped fresh cilantro, if desired

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.

Nutrition Facts : Calories 215, Carbohydrate 23 g, Cholesterol 20 mg, Fat 2, Fiber 4 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 500 mg

VEGETARIAN TACOS WITH AVOCADO SAUCE



Vegetarian Tacos with Avocado Sauce image

These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great.

Provided by Jeanine Donofrio

Categories     Main Course

Time 15m

Number Of Ingredients 19

1 small Japanese eggplant (chopped into 1-inch pieces)
1 cup chopped summer squash
1 red bell pepper (chopped into 1-inch pieces)
1 cup cherry tomatoes (sliced)
extra-virgin olive oil (for drizzling)
6 tortillas
1 cup cooked black beans (drained and rinsed)
1 avocados (diced)
chopped cilantro
1 serrano pepper (sliced, optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tablespoons extra-virgin olive oil
lime juice (to taste)
sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
  • Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
  • Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.

ROASTED SWEET POTATO + CAULIFLOWER TACOS



Roasted Sweet Potato + Cauliflower Tacos image

An easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. These roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday!

Provided by Jess Larson

Categories     tacos

Time 40m

Number Of Ingredients 26

1 small head cauliflower, cut into bite-sized florets
1 large sweet potato, diced into ½-inch cubes
1 tablespoon olive oil
1 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon Kosher salt
1 lime, juiced
1 14-ounce can black beans, drained & rinsed
¼ cup roasted unsalted cashews
1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
1 clove garlic
½ teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon Kosher salt
½ cup water
1 lime, juiced
1 medium avocado
1 lime, juiced
½ teaspoon Kosher salt
charred corn tortillas (see Recipe Notes)
chopped cilantro
lime wedges

Steps:

  • to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
  • Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
  • for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
  • : Meanwhile, as the veggies roast, prep the rest of your taco fixins:
  • Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
  • We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  • Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

Nutrition Facts : ServingSize 2 Tacos, Calories 402 calories, Sugar 4.8 g, Sodium 865.4 mg, Fat 15 g, SaturatedFat 2.4 g, TransFat 0 g, Carbohydrate 59.2 g, Fiber 15.8 g, Protein 13.2 g, Cholesterol 0 mg

RAINBOW ROASTED VEGGIE TACOS



Rainbow Roasted Veggie Tacos image

Who says #SuperBowl eats have to be all about meat? I tossed green cauliflower in cumin, red pepper flakes, olive oil, salt and pepper before they went into the oven for these rainbow roasted veggie tacos with jalapeños, radishes, cabbage, carrots, cilantro, pepitas and salsa. They were so crunchy and fresh!

Provided by Paige Adams

Yield 4-6

Number Of Ingredients 13

2 pounds cauliflower, trimmed and broken into florets
1 1/2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
10-12 corn tortillas, warmed
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup julienned radishes
2 jalapenos, thinly sliced
1/2 cup pepitas
1/2 cup salsa
1/2 cup leaves cilantro

Steps:

  • Preheat the oven to 375ºF. Toss the cauliflower with olive oil, red pepper flakes, salt and pepper. Roast until the cauliflower is tender and the florets are starting to brown at the edges, about 25 to 30 minutes. Divide the cauliflower between the tortillas.
  • Top with cabbage, carrots, radishes, jalapenos, pepitas, salsa and cilantro.

ROASTED CAULIFLOWER TACOS



Roasted Cauliflower Tacos image

This roasted cauliflower tacos recipe is lightly adapted from Simply Julia by Julia Turshen and is reprinted with permission from the publisher. Feel free to get creative with the toppings here! I used what's listed in the recipe below, but Julia also suggests diced white onion, pickled jalapeños, and hot sauce.

Provided by Julia Turshen

Categories     Main dish

Number Of Ingredients 12

1 small cauliflower (outer leaves and core discarded, cut into small florets)
1 pound red cabbage (thinly sliced (about 1/2 small red cabbage or 6 cups sliced))
¼ cup extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1 recipe Avocado Sauce
12 corn tortillas (warmed)
Thinly sliced radishes (optional)
Sliced serrano peppers (optional)
Avocado slices (optional)
Cilantro (optional)

Steps:

  • Preheat the oven to 400°F.
  • Place the cauliflower and cabbage on a large sheet pan. Drizzle with the olive oil and sprinkle with the cumin, coriander, and salt. Use your hands to mix everything together and spread it out into an even layer. Roast, stirring every 15 minutes, until the vegetables are softened and browned in spots, about 45 minutes. (I roasted my cabbage and cauliflower on two separate sheet pans. I cooked the cauliflower for 25 minutes and the cabbage for 10 minutes. Both ways work!)
  • Evenly divide the Avocado Sauce and roasted vegetables among the tortillas. Serve immediately with the radishes, serranos, avocado slices, and cilantro, if using.

ROASTED VEGGIE TACO SKILLET



Roasted Veggie Taco Skillet image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
2 garlic cloves, minced
3 scallions, thinly sliced, dark green parts kept separate
One 4.5-ounce can mild green chiles
1 tablespoon chili powder
1 1/2 cups chopped leftover roasted veggies
One 15-ounce can black beans, drained and rinsed
1 cup frozen spinach
1/2 cup frozen corn
Kosher salt and freshly ground black pepper
1/2 cup jarred salsa
1 cup shredded Cheddar
Optional garnish: fresh cilantro, sour cream or yogurt, salsa, hot sauce
Tortillas, warmed, for serving

Steps:

  • Heat the olive oil in a large cast-iron skillet over medium heat. Add the garlic and light green and white scallions and quickly saute, taking care not to burn the garlic, for 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the roasted veggies, black beans, spinach and corn. Season with salt and pepper and add the salsa. Increase the heat to medium-high and let cook until the spinach and corn thaw and the sauce gently simmers, 10 to 12 minutes. Add 1/4 cup water if necessary, to thin out the sauce.
  • Top with the cheese, then cover and let cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnish. Serve from the skillet with the tortillas.

ROASTED VEGGIE TACOS WITH CREAMY CILANTRO SAUCE



Roasted Veggie Tacos with Creamy Cilantro Sauce image

Extra easy roasted veggie tacos recipe featuring flavorful roasted vegetables, hearty black beans, and a delicious five minute creamy cilantro sauce. Use whatever vegetables are in season, just remember to cut them into similar sized chunks before roasting so that they cook evenly. The creamy cilantro sauce can also be made ahead of time. Store it up to a week in the refrigerator. In addition to topping tacos, use it as a salad dressing or drizzle over meats. If you are vegan, we have shared an alternative (and delicious) sauce in the notes section below.

Provided by Adam and Joanne Gallagher

Categories     Dinner

Time 45m

Yield Serves 6 (2 medium tacos each)

Number Of Ingredients 15

1 medium zucchini, cut into 1/4-inch pieces
1/2 medium red onion, peeled and cut into 1/4-inch pieces
1 red bell pepper, deseeded and cut into 1/4-inch pieces
10 cherry tomatoes, halved
2 teaspoons chili powder, we recommend our homemade chili powder
Salt to taste
1 tablespoon olive oil
1 (15-ounce) can black beans, drained and rinsed or 1 1/2 cups cooked black beans
12 medium or 24 small corn or flour tortillas
1 medium avocado, cut into cubes Pickled red onions, optional (see our quick pickled onions recipe)
1/2 cup sour cream (or use tahini for vegan sauce)
2 tablespoons fresh lime juice
1/2 jalapeño, seeds and membrane removed
1/2 cup packed cilantro leaves and tender stems
Salt to taste

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.

Nutrition Facts : ServingSize 2 medium-size tacos with 1 tablespoon of sauce, Calories 286, Protein 9 g, Carbohydrate 42 g, Fiber 11 g, Sugar 5 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 7 mg

More about "roasted veggie tacos recipes"

ROASTED FALL VEGGIE VEGAN TACOS | COOK FOR YOUR LIFE
roasted-fall-veggie-vegan-tacos-cook-for-your-life image
2016-11-07 Preheat oven to 375 degrees. On a baking sheet lined with parchment paper place butternut squash and cauliflower. Drizzle with olive oil …
From cookforyourlife.org
4/5 (10)
Calories 1400 per serving
Category Mains, Snacks
  • On a baking sheet lined with parchment paper place butternut squash and cauliflower. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 30 minutes or until vegetables are golden brown.
  • Meanwhile, in a dry sauté pan over medium low heat, place one tortilla at a time in the pan to heat through. Keep warm in foil at the back of the stove.
  • Assemble tacos by placing a piece of avocado on each warm tortilla and smashing it onto bottom of the tortilla with a fork. Season with salt and pepper. Top the avocado with roasted vegetables and cilantro. Serve immediately with lime wedges.


ROASTED VEGGIE TACOS - PLANT-BASED ON A BUDGET
roasted-veggie-tacos-plant-based-on-a-budget image
2021-09-08 The Veggie Taco Filling Add-ins and Variations: Other vegetables: There are several different veggies you could add to these roasted vegetable …
From plantbasedonabudget.com
Cuisine Mexican
Total Time 35 mins
Category Dinner
Calories 58 per serving


MUSHROOM VEGGIE TACOS RECIPE - PLANT BASED COOKING
2012-07-31 Roasted Veggie Enchiladas; Vegetarian Chili; Sheet Pan Ratatouille with Creamy Polenta; Pita Falafel Sandwich with Tahini Sauce ; Chickpea Flour Omelet with Curried …
From plantbasedcooking.com
3.3/5 (26)
Total Time 30 mins
Category Main Dishes
Calories 360 per serving
  • Add red onion, mushrooms and bell pepper to a sauté pan with a little water. Saute until tender.
  • (Optional) Smear a tablespoon or so of hummus on one side of the corn tortilla. Fill the taco with the veggie mixture.


ROASTED VEGETABLE TACOS RECIPE | KATHY'S VEGAN KITCHEN
2019-12-04 Although you can roast the onions, I made some pickled red onions, which adds a little flavor and depth to the roasted vegetable tacos. The recipe is below, but if you are in a …
From kathysvegankitchen.com
Reviews 2
Category Entrees
Cuisine Mexican
Total Time 40 mins
  • If using the Copper Air Fryer Pan, place a silicone mat or parchment paper on the bottom part of the pan
  • Wash and cut vegetables into similar sizes. Since you will be roasting them together, a similar size is important so they cook evenly.


ROASTED VEGGIE TACOS WITH CHIPOTLE SAUCE | PLANT BASED COOKING
2018-01-13 That is so far from the truth, at least for recipes I love. These roasted veggie tacos taste amazing with this smoky chipotle sauce. The sauce is also great for topping baked …
From plantbasedcooking.com
5/5 (5)
Total Time 1 hr 20 mins
Category Main Dishes, Sauces
Calories 329 per serving
  • Soak the cashews in 2/3 cup warm water for 30 minutes or more to soften. Rinse and set aside.


VEGETARIAN TACOS (WITH ROASTED VEGGIES & BLACK BEANS ...
2014-09-04 How to Make Vegetarian Tacos. Prep the fresh veggies and place on roasting sheet. Drizzle with oil and sprinkle with spices. Toss to combine. Roast for 20 minutes, stirring …
From cookingclassy.com
5/5 (23)
Category Main Course
Cuisine American
Calories 295 per serving
  • Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste).
  • Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).
  • Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss.
  • Serve warm over tortillas. For tortillas I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat.


VEGETABLE TACOS - MEXICAN RECIPES BY MUY DELISH
2021-06-25 Place vegetables in a baking sheet and roast for about 25 minutes or until soft. The zucchinis take about 15 minutes to cook. Remove them at that time and transfer to a large …
From muydelish.com
Ratings 1
Category Main Dish
Cuisine Mexican
Total Time 40 mins
  • Brush the rest of the vegetables with 1 tablespoon of oil and sprinkle the rest of the spice mixture on them.


VEGETARIAN TACOS WITH SWEET POTATOES AND BLACK BEANS ...
2021-05-03 I’ve been on a mission to create the ultimate Vegetarian Tacos. This recipe is the one! Pin this recipe on Pinterest to save for later. Pin It! 0. Spiced cubes of intensely golden …
From wellplated.com
5/5 (2)
Total Time 55 mins
Category Dinner
Calories 384 per serving
  • Preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  • Place the potatoes in a large bowl. Drizzle with 1 tablespoon oil. Add 1 ½ teaspoons chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt, garlic powder, and onion powder. Toss to combine, ensuring the sweet potatoes are evenly coated with the oil and spices.
  • Bake the sweet potatoes for 25 to 30 minutes, until nicely browned, turning them twice throughout to ensure they cook evenly. Set aside.


CHIPOTLE ROASTED VEGETABLE TACOS | LAST INGREDIENT
2021-02-01 Preheat the oven to 400 degrees F. In a small bowl, whisk together the olive oil, chipotles en abobo, lime juice, cumin, oregano, garlic powder, onion powder, salt and pepper. …
From lastingredient.com
Reviews 1
Total Time 455896 hrs 49 mins
Servings 4
  • In a small bowl, whisk together the olive oil, chipotles en abobo, lime juice, cumin, oregano, garlic powder, onion powder, salt and pepper.
  • Toss the potatoes and squash with the chipotle sauce on a sheet pan. Spread the vegetables into a single layer. Roast for 30-35 minutes until the potatoes and squash are tender and brown at the edges.
  • Once the vegetables are out of the oven, take a spatula to loosen them on the pan. Then carefully use a spoon to mix the black beans and cilantro with the potatoes and squash.


ROASTED VEGETABLE TACOS WITH GREEN SAUCE | MINIMALIST ...
2018-02-07 Instructions. Preheat oven to 375 degrees F (190 C) and arrange veggies on a baking sheet (1 or 2 depending on size). Drizzle with oil (or water) and season with spices and …
From minimalistbaker.com
5/5 (20)
Calories 106 per serving
Category Entree
  • Preheat oven to 375 degrees F (190 C) and arrange veggies on a baking sheet (1 or 2 depending on size). Drizzle with oil (or water) and season with spices and maple syrup. Toss to combine. Bake for 20 minutes. Then turn temperature up to 450 F (232 C) to brown for 5 minutes.
  • In the meantime, prepare magic green sauce by placing garlic and chiles in a food processor along with cilantro, parsley, avocado, salt, lime, oil (optional), and maple syrup. Process until nearly smooth. Then add water to help further combine until smooth and creamy.
  • Taste and adjust flavor as needed, adding more pepper for heat, salt for saltiness, maple syrup for sweetness, herbs for earthy flavor, or avocado for creaminess. Scrape into a storage container and refrigerate until serving time.
  • To serve, warm tortillas in a damp towel in the microwave for 30 seconds or in the still-warm oven for a few minutes. Then fill with roasted vegetables and any desired garnishes (radish, pepitas, cilantro, lime juice). Top with a drizzle of magic green sauce and enjoy.


ROASTED VEGETABLE AND BLACK BEAN TACOS - RECIPE GIRL
2013-05-02 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 ...
From recipegirl.com
Reviews 48
Servings 10-12


ROASTED VEGGIE TACOS | IGA RECIPES
Recipes; Roasted Veggie Tacos; Roasted Veggie Tacos by Geneviève O'Gleman. Appetizers | Easy | 50 minutes. Preparation time. 20 minutes Cooking Time. 30 minutes Serves. 4 Appetizers Easy Total time: 50 minutes Read mode Print. Recipe details Ingredients Select all 1 red onion; 1 sweet potato; 15 mL(1 tbsp.) Mexican chili seasoning; 15 mL(1 tbsp.)olive oil; 1 red bell …
From iga.net
Servings 4
Total Time 50 mins


ROASTED VEGGIE & LENTIL TACOS – LENTILS.ORG
2021-05-06 Roasted Veggie & Lentil Tacos. Prep Time: 10 Minutes. Total time: 55 Minutes. Servings: 10 (20 tacos) Recipe by. Lentils.org. View All. Ingredients. Directions. Nutrition. Ingredients . 6 cups (1.5 L) sweet potato, peeled and medium dice . 2 cups (500 mL) zucchini, quartered and cut into ½-inch slices . 1 lb (500 g) whole red lentils, cooked . 2 cups (500 mL) …
From lentils.org
Servings 10
Total Time 55 mins


ROASTED VEGETABLE TACOS WITH CHIPOTLE POMEGRANATE SAUCE ...
2020-03-05 to toast for the last 5 minutes or so. The vegetables. are done when the butternut is soft and fork tender. and the Brussels are crispy, tender and browned. 6. While the veggies are roasting, make the Chipotle. Pomegranate Sauce by combining all ingredients in a small. mixing bowl. Set aside until ready to use.
From newdaynewchef.com
Servings 8
Total Time 50 mins


ROASTED VEGGIE TACOS RECIPE | THE DOMESTIC GEEK
Recipes; Roasted Veggie Tacos; Roasted Veggie Tacos. Servings: 4. Calories: 374. Meal Tags: Dinner, Lunch, Make-ahead Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian Ingredients. 1 sweet potato, peeled and diced; 1 red bell pepper, diced; 1 green bell pepper, diced ; 1 red onion, diced; 1 tbsp vegetable oil; 1 tbsp chili powder; …
From inspiredentertainment.com


RECIPE: TACOS WITH ROASTED WINTER VEGETABLES & RED CABBAGE ...
2020-01-29 The first time I made these roasted vegetable tacos, I had few expectations beyond using up odds and ends: some leftover tortillas, a handful of carrots and parsnips, a lone sweet potato, half a head of cabbage. Enlivened with a pinch of pantry spices and a squeeze of lime, however, the tacos turned out to be worthy of making again and again, with intention and …
From thekitchn.com


ROASTED MUSHROOM TACOS - ALL INFORMATION ABOUT HEALTHY ...
Roasted Mushroom and Poblano Tacos | Kitchn trend www.thekitchn.com. Roasted Mushroom and Poblano Tacos A quick and easy recipe for vegetarian tacos filled with roasted portobello mushrooms and poblano peppers and topped with creamy goat cheese.Yield Serves 4 Show Nutrition Ingredients For the tacos: 3 tablespoons olive oil 1 1/2 tablespoons freshly squeezed …
From therecipes.info


ROASTED VEGGIE TACOS RECIPE
Roasted veggie tacos recipe. Learn how to cook great Roasted veggie tacos . Crecipe.com deliver fine selection of quality Roasted veggie tacos recipes equipped with ratings, reviews and mixing tips. Get one of our Roasted veggie tacos recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Ginger Apple Torte Crecipe.com This ginger …
From crecipe.com


VEGGIE TACO RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


SHEET PAN HARISSA ROASTED VEGGIE TACOS WITH GREEN GARLIC ...
2021-11-30 This recipe for Sheet Pan Harissa Roasted Veggie Tacos with Green Garlic Sauce is one of my go-to vegetarian meals! Delicious seasonal roasted veggies are tossed in a flavorful spiced gingery harissa paste, stuffed into tacos and finished with a generous drizzle of my favorite green garlic sauce. This satisfying vegetarian meal is healthy, super easy to make …
From foodtalkdaily.com


Related Search