When I think about creating tacos, I think roasted veggies make the perfect vegetable tacos recipe! Not only are they easy to make, but it's one pan and done! And, all you have to do is choose your vegetables, cut them up, and roast them together on one pan. That is what makes roasted vegetable tacos an easy, healthy, weeknight meal.
FIrst, you need to pick your favorite vegetables. Then, the secret to raisting vegetables on one pan is to cut them in similar sizes, so they roast at the same rate and temperrature.
WHAT VEGETABLES GO GREAT IN ROASTED VEGETABLE TACOS?
(CHOOSE YOUR FAVORITE VEGGIES)
I CHOSE THE FOLLOWING VEGETABLES FOR MY VEGGIE TACOS:
- 1 Head Broccoli, stem removed and cut into bite-sized pieces
- 1 Red Bell Pepper, sliced into thins spices
- 1 Yellow Bell Pepper, sliced into thin pieces
- 1 Green Pepper, sliced into thin pieces
- 1, 6 oz. container Mushrooms, sliced thin
OTHER GREAT VEGETABLE TACO IDEAS:
- Butternut squash
- Zucchini
- Tomatoes
- Roasted Cauliflower Tacos with Avocado-Cilantro Cream
- Mushroom Chorizo Tacos
- Jalapenos
- White onion
For these tacos, I chose a variety of vegetables in season, and baked them together on my Copper Oven Air Fryer Pan, which I LOVE! In addition, you don't need oil in this pan. I use a silicone mat on the bottom to make for easier cleanup. Although this pan is an 'air fryer,' it is also great for roasting vegetables.
WHY PICKLED RED ONIONS ARE PERFECT WITH ROASTED VEGETABLE TACOS
Although you can roast the onions, I made some pickled red onions, which adds a little flavor and depth to the roasted vegetable tacos. The recipe is below, but if you are in a hurry, make the pickled onions another time, and just roast the onions with the other vegetables.
Last, but certainly not least, I add Simple Rosemary Infused Pickled Red Onions! As a result, pickled red onions bring a little tang to the roasted vegetable tacos. Pickling, although thought to be difficult, is actually really simple.
- 1 red onion, thinly sliced (use a mandoline if you have one)
- ½ cups apple cider vinegar
- 1 tablespoon Agave
- 1 ½ teaspoons salt
- 1 cup hot or warm water
- Ball jar
Once the Simple Rosemary Infused Pickled Red Onions are made, they need to sit for at least a few hours, preferably overnight for the best results.
SUGGESTED TACO TOPPINGS FOR ROASTED VEGETABLE TACOS
All you need is tortillas, salsa, and your desired toppings, and you have a quick and easy vegan meal. Butt, of course, I like otherr toppings as well.
- Guacamole or Sliced Avocado
- Lettuce
- Your favorite Salsa (I picked my Pico de Gallo Recipe for an added sweetness to my savory tacos)
- Chopped Cilantro
- Vegan Refried Beans
- Skinny Girl Vegan Sour Cream
- Vegan Southwest Dressing
In 30 minutes you will be eating a fabulous, healthy meal without any fuss. Watch - delicious vegetable tacos recipe!
TACO LOVERS...I HAVE YOUR TACOS HANDLED!
- Vegan Lentil Tacos
- Tempeh Tacos
- Vegan Breakfast Tacos
- Sweet Potato Tacos
- Mushroom Chorizo Tacos
- Vegan Potato Tacos
- Skinny Roasted Cauliflower Tacos with Avocado-Cilantro Cream
📖 Recipe
Roasted Vegetable Tacos
Ingredients
For Tacos:
- Tortillas Gluten-free or any vegan type
- 1 head Broccoli stem removed and cut into bite sized pieces
- 1 Red Bell Pepper sliced into thins spices
- 1 Yellow Bell Pepper sliced into thin pieces
- 1 Green Pepper sliced into thin pieces
- 6 ounces Mushrooms sliced thin
- 1 Tablespoon Chili Powder
- 2 teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon pepper
Pickled Red Onions:
- 1 red onion thinly sliced (use a mandoline if you have one)
- ½ cups apple cider vinegar
- 1 tablespoon Agave
- 1 ½ teaspoons salt
- 1 cup hot or warm water
- Ball jar
Extras:
- Guacamole or Sliced Avocado
- Your favorite Salsa I picked an organic pineapple salsa for an added sweetness to my savory tacos
- Chopped Cilantro
- Vegan Refried Beans
Instructions
- Pre-heat oven to 400 degrees
- If using a sheet pan, place a silicone mat or parchment paper on the bottom.
- If using the Copper Air Fryer Pan, place a silicone mat or parchment paper on the bottom part of the pan
- Wash and cut vegetables into similar sizes. Since you will be roasting them together, a similar size is important so they cook evenly.
- Wash all vegetables in a colander, shaking off excess water.
- While vegetables are still wet, combine spices and sprinkle over wet vegetables
- Place vegetables in an even layer on the pan.
- Cook for 30 minutes in a 400-degree oven.
Pickled Red Onions:
- Slice 1 red onion thin. I used a mandolin, but you can also cut by hand.
- Put all the onions in a ball jar.
- Combine remaining ingredients in a measuring cup, stir together.
- Pour into jar
- Leave on the counter for an hour.
- Then refrigerate for at least one hour.
- The onions will be good for approximately 3 weeks in the refrigerator.
Prepare Tortillas:
- Using a second pan, line with parchment paper and lay tortillas in a single layer.
- Cover with aluminum foil or another layer of parent paper.
- Place in oven 10 minutes before vegetables are done roasting
Assemble Tacos:
- Tortilla
- Roasted Vegetables
- Toppings of your choice
- Enjoy
Notes
- Guacamole or Sliced Avocado
- Lettuce
- Your favorite Salsa (I picked my Pico de Gallo Recipe for an added sweetness to my savory tacos)
- Chopped Cilantro
- Vegan Refried Beans
- Skinny Girl Vegan Sour Cream
- Vegan Southwest Dressing
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Melissa
Can you please tell us your favorite brand of tortilla please. ( corn/flour)! Thanks
Kathy Carmichael
Hi Melissa, Trader Joes has a vegan tortilla and a lavash bread that are vegan and only 10 calories. I also love the ones at Whole Foods