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How to Make Budget-Friendly Roasted Veggie Tacos
Trying to eat a meatless, veggie-packed meal once a week? This recipe gives you all the flavor of tacos, but with so much more fiber and vegetables. Top them with avocado slices for extra flavor if you’d like.
35 min prep time
8servings
1 taco
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Step-By-Step Instructions:
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Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
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Place zucchini, carrots, onions, and red pepper on baking sheet. Add olive oil and garlic; toss to coat. Bake for 15-18 minutes. Remove from oven.
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While vegetables are baking, heat a medium sauté pan over medium heat. Spray with cooking spray. Add tomato and sauté for 1 minute. Add beans, chili powder, cumin and pepper and sauté for 2 minutes. Add cooked vegetables to pan and mix well.
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Serve 1/2 cup veggie mixture in each taco and top with lettuce and cheese.
Nutrition facts
8 Servings
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Serving Size
1 taco
- Amount per serving Calories 180
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Total Fat
6g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 5mg
- Sodium 200mg
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Total Carbohydrate
27g
- Dietary Fiber 3g
- Total Sugars 6g
- Added Sugars 0g
- Protein 7g
- Potassium 489mg
Ingredients
nonstick cooking spray
1 whole
zucchini (small dice)
2 med
carrots (small dice)
5 med
onion(s) (small dice)
1 small
red bell pepper (small dice)
1 med
olive oil
1 1/2 tbsp
garlic (minced)
1 clove
tomato(es) (seeded and diced)
1 med
pinto beans (15-ounce, rinsed and drained)
1 can
chili powder (Plus 1 teaspoon)
1 tbsp
cumin
1 tsp
black pepper
1/4 tsp
corn tortillas (6-inch)
8 whole
lettuce (shredded)
1 cup
queso fresco ((or reduced-fat shredded cheddar))
1/2 cup
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