Roasted Veggie Tacos
User Reviews
5
Roasted Veggie Tacos
Description
This recipe prepares Roasted Veggie Tacos by roasting diced zucchini, poblano pepper, and corn seasoned with chili powder, cumin, garlic powder, and onion powder at 400°F for about 20 minutes, stirring halfway for even cooking. Roasting softens the vegetables, develops a slight char, and concentrates their flavors, creating a filling that combines sweetness from corn and tender zucchini with mild heat and earthiness from the spices.
The cooked vegetables are scooped into warm corn tortillas, which provide a mildly sweet, soft structure that complements the spiced filling. Optional toppings like salsa and cilantro can be added for a fresh, tangy contrast to the roasted flavors. These tacos can be customized with mushrooms, onions, or black beans for varied textures and extra protein.
Using evenly sized vegetable pieces ensures even roasting and prevents uneven cooking. For an alternative cooking method, grilling vegetables with a grill tray during warm months imparts a smoky flavor. If mushrooms are added, extending roasting time helps reduce excess moisture and achieve the desired texture.
Ingredients
- 2 cups corn frozen or canned
- 3 zucchini diced, small
- 1 poblano pepper diced, or bell pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- corn tortillas
- salsa for garnish (optional)
- cilantro for garnish (optional)
Instructions
- Preheat oven to 400f degrees.
- Place the zucchini, pepper, and corn on a baking sheet. Place in the oven and bake for 10 minutes, remove from the oven and stir the veggies, and bake for an additional 10 minutes.
- Place the veggies and diced pepper in a bowl. MIx veggies together and mix in seasonings.
- Scoop mixture onto tortillas, top with salsa and cilantro (if using).
Notes
- You can add mushrooms, onions, or garlic to the mix for extra flavor and texture; if using mushrooms, increase roasting time by 5-10 minutes to reduce moisture.
- Ensure vegetables are diced evenly to promote uniform roasting.
- Consider adding a can of black beans during mixing for added protein and heartiness.
- Grilling the vegetables on a grill tray provides a smoky alternative to oven roasting during summer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 77mg | 3% |
| Potassium | 233mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 380IU | 8% |
| Vitamin C | 20mg | 22% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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