Sheet Pan Veggie Tacos

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?

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Lunch

Cuisine: American, Mexican

Keyword: Sheet Pan Meals, Taco Tuesday, Tacos, Veggie Tacos

Servings: people

Calories: 587kcal

Ingredients

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

For serving:

1 avocado mashed
2 limes cut into wedges
1/2 cup fresh cilantro chopped

Instructions

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.

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