Sheet Pan Veggie Tacos Recipes

ROASTED VEGGIE TACOS

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.

SHEET PAN VEGGIE TACOS

Steps:

• Preheat oven to 425.
• On a large, parchment-lined baking sheet add cauliflower florets, cabbage, and onion. Generously coat veggies with olive oil, sprinkle the spice mixture and salt over top, and mix thoroughly until veggies are well coated (hands are the best tool for this).
• Roast veggies for 30-35 minutes until tender and browning. Stir at the halfway point. With five minutes left to go, toss your corn over the veggie mixture and return to the oven for the remaining minutes.
• While the veggies are roasting, prep the cilantro, mango, lime wedges, and sauce (or sour cream). Set aside for serving.
• Just before serving, grill or warm-up your corn tortillas - this only takes a minute and shouldn't be done too far in advance or the tortillas will become hard. If not using a grill, place tortillas in a dry pan over medium heat for 1-2 minutes, flip, and cook for another minute before serving.

VEGGIE TACOS

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.