Vegetarian Sheet Pan Tacos
User Reviews
5
Vegetarian Sheet Pan Tacos
Description
This recipe roasts poblanos on one side of a baking sheet while spiced mushrooms and onions cook on the other side. The vegetables are seasoned with ground cumin, chili powder, cayenne pepper, and salt, with butter or olive oil added for richness. After initial roasting and flipping the peppers, black beans and corn are stirred into the mushroom mixture to heat through. The poblanos are steamed in a covered container post-roasting to loosen skins for peeling, which aids in texture and flavor.
The end result is a warm, aromatic filling combining smoky peppers, savory mushrooms, sweet corn kernels, and hearty black beans. This filling works well wrapped in warm tortillas and topped with typical garnishes like avocado, lettuce, cheese, salsa, or tomato for customizable vegetarian tacos.
The recipe highlights seasoning adjustments by suggesting a homemade no-salt taco seasoning substitute, allowing control over salt content. The setup with foil and oil on the baking sheet allows for convenient roasting and easier cleanup.
Ingredients
- 3-4 poblano pepper
- 8 ounces baby bella mushroom diced
- ½ onion thinly sliced, medium, yellow or red
- 1 teaspoon cumin ground
- ½ teaspoon chili powder
- ⅛ - ¼ teaspoon cayenne pepper
- 1 teaspoon salt fine sea salt
- 1 Tablespoon butter or olive oil for vegan, unsalted
- 1 oz. can black beans drained and rinsed
- 1 cup corn kernels thawed in water and drained, frozen
- 8-10 tortillas
Optional Garnishes
- avocado or guacamole
- lettuce
- cheese shredded
- salsa
- tomato
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
- Use about 1 tablespoon of homemade no-salt taco seasoning if preferred, and adjust salt accordingly for flavor balance.
- Peeling the roasted poblanos after steaming improves texture and reduces bitterness in the taco filling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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