ROASTED VEGGIE TACOS
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
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
ROASTED VEGGIE TACO SKILLET
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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
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
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
ROASTED-VEGETABLE TACOS
Fire up the oven! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tacos.
Provided by josamky1063
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 228.7, Fat 12.4, SaturatedFat 4.9, Cholesterol 19.8, Sodium 607.6, Carbohydrate 23.1, Fiber 3.6, Sugar 3.3, Protein 8.2
ROASTED-VEGETABLE TACOS
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
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
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ROASTED VEGGIE AND BLACK BEAN TACOS - COOKING CLASSY
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- 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.
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- 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.
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