These veggie tacos are so filling, so savory and textural that you’ll never miss the meat! Learn how to make vegetarian tacos your entire family will love – even the meat lovers in your house.
You’ll be surprised at how easy, healthy and nutritious taco night can be when you serve up these roasted veggie tacos. Choose from a rainbow of seasonal produce options to create an unforgettable weeknight meal.
Taco Tuesday is actually not a thing in my house, because we enjoy tacos any night of the week. Different fillings and toppings = an entirely different meal, and we just never get tired of them!
If you’re looking to change up your own taco night, consider these veggie tacos! You can customize them to your family’s tastes, try something new, and create a whole new world of taco fillings.
If you’ve been reading along, you know how much we love tacos around here. Try my chicken tacos, the BEST beef tacos you’ve ever had, chorizo tacos, mini tacos, and steak tacos, too.
In my ongoing effort to broaden the vegetable intake of these kids, I knew roasted veggie tacos were a chance at success. Roasting brings out a certain sweetness in raw vegetables that our kids tend to enjoy – and you might, too!
That perfectly charred and caramelized veggie filling is what makes these tacos a big hit. I think you’re going to love them! Use the drop down Table of Contents feature to navigate this post with ease.
Why You’ll Love these Veggie Tacos
- Delicious
- Wholesome and Nutritious
- Fast and Easy
- Perfect for Customizing to Each Family Member
Vegetarian Taco Ingredients and Substitutions
- Peppers – Sliced, any color
- Mushrooms – sliced, any type
- Cherry Tomatoes – Roasted cherry tomatoes add a rich sweetness to your veggie tacos.
- Onions – We used chopped red onions but you can use whatever you have on hand!
- Olive Oil – We tend to use Extra Virgin Olive Oil here, but use whatever you have on hand!
- Salt and Pepper – Fresh Cracked is always best.
- Tortillas – We used corn tortillas for these veggie tacos, but use whatever kind you’d like!
- Cotija Cheese – Or your favorite shredded or crumbled cheese, of course.
- Toppings – Sliced avocado, pickled onions, sliced jalapenos, cilantro and more!
Variations
- Switch up the veggies! Use your family favorites. Try onions, summer squash, cauliflower, butternut squash and more!
- Cream Cheese Bean Dip can be used in addition to, or in place of the roasted veggies in this recipe
- For a spicier flavor profile, use homemade taco seasoning or fajita seasoning on your veggies before roasting.
How to Make Roasted Veggie Tacos
- Preheat oven to 425 degrees and line your baking sheets with parchment paper.
- Slice the vegetables of your choosing, adding them to sheet pans. Add a little olive oil and salt and pepper or taco seasoning before placing in the oven.
- Roast for 15-20 minutes, watching carefully so the veggies don’t burn. The timing will be different for each type of vegetable!
- Warm tortillas and top with veggies, cheese, cilantro, sliced avocado and jalapenos, with a squeeze of fresh lime – or any of your favorite toppings!
Tips
- Try different roasted veggies to figure out what your family likes the best! They might just surprise you.
- Tacos make an excellent appetizer and party food too. Set up a taco bar with a variety of toppings and let your guests go to town.
- Squeeze a lime over the top of your tacos for a delicious burst of citrus flavor.
- Don’t forget a skinny margarita – what could be better?
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Shortcuts
- Roast your veggies ahead of time and simply reheat for dinner!
Topping Suggestions
Frequently Asked Questions
There are so many delicious options! Fill them with cheese, traditional sauces and toppings, and use beans, veggies or tofu for the main base of your tacos.
Vegetarian tacos can be stuffed with a wide variety of fillings. Think roasted veggies, beans, quinoa, rice, and even tofu.
How to Store
- At Room Temperature – These veggie tacos can sit out at room temperature for up to two hours while serving.
- Refrigerate – You can refrigerate the roasted veggies used as the filling for these tacos for up to 3 days in an airtight container.
- Freeze – Freeze your leftover roasted veggies if you’d like. They can be stored in an airtight container for up to six months. Reheat in the oven at 375 degrees for 5 minutes or in the microwave.
Dietary Considerations
- Gluten Free (Choose corn tortillas or gluten free flour tortillas)
- Nut Free
- Vegetarian
- Dairy Free (If you eliminate the cheese or use vegan)
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Veggie Tacos
These veggie tacos are so filling, so savory and textural that you’ll never miss the meat! Learn how to make vegetarian tacos your entire family will love – even the meat lovers in your house.
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Instructions
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Preheat oven to 425 degrees and line your baking sheets with parchment paper.
-
Slice the vegetables of your choosing, adding them to sheet pans. Add a little olive oil and salt and pepper or taco seasoning before placing in the oven.
-
Roast for 15-20 minutes, watching carefully so the veggies don’t burn. The timing will be different for each type of vegetable!
-
Warm tortillas and top with veggies, cheese, cilantro, sliced avocado and jalapenos – or any of your favorite toppings!
Tips
- Try different roasted veggies to figure out what your family likes the best! Think summer squash, cauliflower, broccoli, eggplant, butternut squash and more.
- Squeeze a lime over the top of your tacos for a delicious burst of citrus flavor.
Nutrition Information
Calories: 336kcal (17%), Carbohydrates: 51g (17%), Protein: 9g (18%), Fat: 11g (17%), Saturated Fat: 3g (15%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 961mg (40%), Potassium: 390mg (11%), Fiber: 4g (16%), Sugar: 6g (7%), Vitamin A: 212IU (4%), Vitamin C: 14mg (17%), Calcium: 146mg (15%), Iron: 4mg (22%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
