Roasted Vegetable Tacos

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I am always looking for interesting taco fillings. I experimented recently with roasted vegetables. The key is to cut the vegetables small (1/4-inch cubes) and roast them well with taco seasoning. I don’t like to use pre-made taco seasoning because of the high salt. It is super easy to make your own using this recipe. I use corn tortillas and a topping of just shredded cabbage mixed with lime. 

Serves 6 (makes 6 tacos)
Serving Size: 1 taco
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients:

  • 1 medium onion
  • 1 zucchini
  • 1 yellow squash
  • 3 large carrots
  • 8-ounce container of white mushrooms or baby bellas
  • 3 Tablespoons olive oil
  • 2 Tablespoons taco seasoning
  • ½ teaspoon salt

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Cut the vegetables into a  ¼ inch dice. This takes a few minutes, but your work will be well worth it in the end. It is a good time to practice your knife skills.
  3. Toss the cut vegetables with the olive oil, taco seasoning, and salt. You can do this in a large bowl or plastic bag.
  4. Place the vegetable mixture on a sheet pan lined with parchment or foil (this makes clean up easy).
  5. Cook the vegetable mixture 45 minutes to 1 hour, stirring the mixture half-way through.
  6. Assemble the tacos on warmed tortillas.

Nutrition Information per Serving:(for taco filling only – add about 50 calories if using a corn tortilla)

  • Serving Size: 1 taco
  • Vegetables: 1/3 cup 
  • Fruits: 0 cups
  • Calories: 92 calories
  • Carbohydrates: 7 grams
  • Fiber: 2 grams
  • Protein: 2 grams
  • Fat: 7 grams
  • Sodium: 219 mg

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