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Easy Roasted Veggie Tacos

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Easy Roasted Veggie Tacos are vibrant, flavor-packed tacos filled with caramelized oven-roasted vegetables and topped with fresh garnishes for a simple and satisfying meatless meal.

Ingredients

  • 2 cups cauliflower florets
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 1 cup mushrooms, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 8 small corn or flour tortillas
  • Optional toppings:
  • 1/2 cup crumbled queso fresco or feta
  • 1 avocado, sliced
  • 1/2 cup chopped cilantro
  • Lime wedges
  • Sour cream or Greek yogurt

Instructions

  1. Preheat oven to 425°F and line a large baking sheet with parchment paper.
  2. Toss cauliflower, bell pepper, zucchini, red onion, and mushrooms with olive oil, chili powder, cumin, smoked paprika, salt, and black pepper.
  3. Spread vegetables evenly in a single layer on the baking sheet.
  4. Roast for 20–25 minutes, stirring halfway through, until tender and lightly caramelized.
  5. Warm tortillas in a dry skillet or microwave until soft.
  6. Fill each tortilla with roasted vegetables.
  7. Add desired toppings such as queso fresco, avocado, cilantro, sour cream, and a squeeze of lime.
  8. Serve immediately.

Notes

  • Avoid overcrowding the pan to ensure proper roasting.
  • Thaw and pat dry frozen vegetables before roasting.
  • Store roasted vegetables in the refrigerator for up to 4 days.
  • Use certified gluten-free corn tortillas if needed.
  • Add beans or tofu for additional protein.
  • Reheat vegetables in oven or skillet for best texture.

Nutrition

Find it online: https://thefamilycooking.com/easy-roasted-veggie-tacos/