Let’s talk tacos. For starters, they are for more than just Tuesdays. In fact, I think I could eat a taco every single day and never be mad about it! These sheet pan veggie tacos would definitely be in the rotation too. They’re loaded with sweet potatoes, cauliflower florets, black beans and poblano to make a delicious, healthy meal. The melty, cheesy goodness on the inside and crispiness on the outside is just an extra plus. What more can you ask for on taco night?
Why you should make this roasted veggie tacos recipe:
If you’re looking for an easy lunch or dinner that’s perfect for any day of the week, look no further! This is as simple as tossing your favorite veggies on a baking sheet with some seasonings to make a taco filling, warming tortillas and adding your favorite toppings. Get crazy and have some refried beans or whole pinto beans on the side and call it a taco party!
Ingredient list you’ll need for this vegetable tacos recipe:
- Sweet potato: feel free to use butternut squash, delicata squash or any other root vegetables you have laying around too!
- Poblano peppers: these are my favorite but a serrano pepper and jalapeño peppers are options too if you like spicy!
- Olive oil
- Chili powder
- Smoked paprika
- Onion powder
- Dried oregano
- Black beans: I like black beans but pinto beans are always my second choice!
- Corn tortillas: Flour tortillas and hard tortillas work too!
- Chihuahua cheese: Shredded muenster is a similar substitute.
- Lime wedges
- Fresh cilantro: If you don’t like cilantro, add another fresh herb or leave it out completely!
How to make this vegetarian taco recipe:
- Heat oven to 425 degrees F and place vegetables in an even layer on a baking sheet.
- Season and roast them until they’re cooked through, then add the black beans to the baking sheet too.
- Add your tortillas to a skillet with oil to crisp up. Then sprinkle cheese on one side to melt.
- Spoon the vegetable filling into the center on the tortilla and fold it over to create a flat taco shape.
- Make sure both sides of the tortilla are crisp, then remove from the skillet and top with avocado, lime juice and cilantro.
Definitely! I used to not be a fan of corn tortillas myself, but now I love the texture and natural corn flavor they give off. The corn ones do feel more authentic to me, but this isn’t meant to be an authentic recipe so it’s just personal preference! Both corn and flour will get nice and crispy in the pan so either way works! If you are more into crunchy taco shells, that’s an option too. There are great pre-made options at the grocery store that just need warmed in the oven!
Chihuahua cheese is nice because it’s mild in flavor and melts well. Something similar is Muenster, which is another creamy, pale yellow cheese. A Mexican cheese that’s classic on tacos is crumbled queso fresco so you can give that a try that too but it doesn’t melt well so keep that in mind if you take that route!
I wouldn’t recommend storing the tacos already assembled but you can 100% make the veggie filling and store that in an airtight container for a few days until you decide to assemble!
Sheet Pan Veggie Tacos
- 1 sweet potato cubed
- 2 poblano peppers ribs and seeds removed
- 1/2 head cauliflower broken into florets
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1 (16 oz) can black beans drained and rinsed
- 10 corn tortillas
- 1 cup chihuahua cheese shredded
- 1 avocado mashed
- 2 limes cut into wedges
- 1/2 cup fresh cilantro chopped
- Preheat your oven to 425 degrees F.
- Wash and dry the sweet potato, then cut it into cubes.
- Remove the ribs and seeds from the poblano peppers, then chop those up.
- Break half a head of cauliflower into florets that are about an inch in size.
- Add the sweet potato, poblano peppers and cauliflower to a sheet pan. Toss with olive oil and seasonings then bake for 30-35 minutes or until the veggies are cooked through.
- When the vegetables are out of the oven and still warm, add in the can of drained black beans and toss them around.
- In a large skillet with olive oil over medium-low heat, start to heat up your tortillas.
- Flip them over and sprinkle a little chihuahua cheese on one side of each tortilla.
- Add a few heaped spoon fulls of the roasted vegetables, then top with a little more cheese.
- Using a spatula, fold them over and flip to brown the other side.
- Once the cheese is melted and the outside is crispy, remove the tacos from the pan and fill with some mashed avocado, fresh cilantro and top with a squeeze of lime juice.