Sheet Pan Roasted Vegetable Tacos

• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1/2 cup crumbled feta cheese (optional)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Hot sauce, to taste

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, smoked paprika, cumin, salt, and pepper.
3. 3 Spread vegetables evenly on a sheet pan.
4. 4 Roast for 20-25 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
5. 5 While vegetables roast, warm tortillas according to package instructions.
6. 6 To assemble tacos, pile roasted vegetables onto each tortilla.
7. 7 Top with feta cheese, cilantro, a squeeze of lime, and a dash of hot sauce if desired.
8. 8 Serve immediately and enjoy!

Nutrition

Tips

• For extra flavor, add a sprinkle of cotija cheese or avocado slices.
• Customize with your favorite taco toppings like salsa or sour cream.
• These tacos are great made ahead; just reheat the veggies before serving.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain the crispy texture of the veggies.

Serving Suggestions

• Pair with a fresh mango salsa or a cooling avocado crema.
• Serve with a side of Mexican rice or a simple black bean salad.

FAQ