Get the Recipe Vegetarian Sheet Pan Tacos
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5.0
15 reviews
Excellent
Get the Recipe Vegetarian Sheet Pan Tacos
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These vegetarian sheet pan tacos are as easy as having one sheet pan loaded with veggies and poblano peppers and 30 minutes. In no time you'll have a hearty and satisfying plant-based dinner!
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Ingredients
- 3-4 3-4 poblano peppers
- 8 8 ounces baby bella mushrooms diced
- ½ ½ medium onion (yellow or red) thinly sliced
- 1 1 teaspoon ground cumin
- ½ ½ teaspoon chili powder
- ⅛ - ¼ ⅛ - ¼ teaspoon cayenne pepper
- 1 1 teaspoon fine sea salt
- 1 1 Tablespoon unsalted butter or olive oil for vegan
- 1 1 15 oz. can black beans drained and rinsed
- 1 1 cup frozen corn kernels thawed in water and drained
- 8-10 8-10 tortillas
Optional Garnishes
- Avocado or guacamole
- lettuce
- shredded cheese
- salsa
- tomatoes
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Instructions
- Preheat oven to 425°F. Lightly oil one half of a large baking sheet and cover the other half with foil, folding up the middle edge to create a division. Place the whole poblano peppers on the oiled side of the pan.
- Toss diced mushrooms and sliced onions with cumin, chili powder, cayenne pepper, and salt. Then spread the mixture evenly on the foil side of the baking sheet. Dot the top of the mushroom mixture with cubed butter (or olive oil). Bake for 12 minutes.
- After 12 minutes, flip the peppers and toss the mushrooms, continuing to bake for an additional 5-6 minutes.
- Remove peppers and place them in a covered container (a bowl with a plate or lid on top will work great!) and let them steam while the rest of the veggies continue cooking in the oven. At this time, toss the black beans and corn in with the mushroom mix, and bake for approximately 4 additional minutes to heat through.
- Peel the poblano peppers by gently holding the stem and using the back edge of a knife to scrape the skin off. Once they're peeled, cut off the stems, slice down the middle to remove the seeds, and dice.
- Toss the poblano pieces with the mushroom mixture to complete the taco filling. Serve the filling with tortillas and toppings as desired. Enjoy!
Notes
- Nutrition facts are for the filling only.
- Use about 1 TBSP homemade no-salt taco seasoning in place of the seasonings, if you have it on hand, and keep the salt in this recipe to season accordingly.
Nutrition Information
Show Details
Serving
1cup
Calories
131kcal
(7%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Cholesterol
8mg
(3%)
Sodium
593mg
(25%)
Potassium
455mg
(13%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
624IU
(12%)
Vitamin C
76mg
(84%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 131kcal | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 8mg | 3% |
| Sodium | 593mg | 25% |
| Potassium | 455mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 76mg | 84% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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