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Roasted Veggie Tacos

Season: Fall, Spring, Summer, Winter,

Meal: Dinner, Lunch,

Protein: Beans,

Ingredients: Broccoli, Carrot, Onion, Pepper, Spices, Squash, Sweet potato, Yogurt, Zucchini,

Roast it. Wrap it in a tortilla. Enjoy!
Ingredients
  • Fresh vegetables, such as onion, summer squash, carrot, bell pepper, and sweet potato chopped into 1/4" pieces
  • 8-ounce container of white mushrooms or baby bella
  • 3 Tablespoons olive oil
  • 2 Tablespoons taco seasoning (try our blend to reduce sodium intake)
Optional
  • Cooked beans, heated
  • Salsa
  • Guacamole
  • Greek yogurt
  • Lettuce
Directions
  1. Preheat the oven to 400°F.
  2. Toss vegetables with the olive oil, and taco seasoning.
  3. Place the vegetable mixture on a sheet pan lined with parchment or foil (this makes clean up easy).
  4. Cook the vegetable mixture 30-45 minutes (to desired taste) stirring the mixture half-way through.
  5. Assemble the tacos on warmed tortillas. Serve with optional items as sides or toppings. Beans add protein to this dish!

*Adapted from Med Instead of Meds