5 from 15 votes
Vegetarian Sheet Pan Tacos
Vegetarian Sheet Pan Tacos feature roasted poblano peppers alongside seasoned baby bella mushrooms and onions, enhanced with cumin, chili powder, and cayenne. Black beans and corn are added late in cooking to warm through. The mix is baked on a divided sheet pan for an easy assembly of taco fillings that pair with tortillas and optional garnishes.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Calories:
131 kcal
Course:
Dinner
Cuisine:
Mexican
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 131
% 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.