Sheet Pan Vegetarian Tacos

Dinners, Lunch, Mexican

 

Sheet Pan Vegetarian Tacos
This quick, almost one-pan meal can easily be a vegan favorite with plant based cheeses and sour cream!
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Course: Dinner, Lunch
Cuisine: Latin American, Mexican
Keyword: Dairy Free, Gluten-Free, Vegan, Vegetarian
Servings: 10
Author: Chef Bill Collins

Ingredients

  • 1 sweet potato (medium sized, peeled and diced)
  • 1 zucchini (cut into quarters lengthwise, then diced )
  • ½ cup cherry tomatos (sliced in half)
  • 1 red pepper (seeded and diced)
  • 1 jalapeno pepper (seeded and thickly sliced)
  • 1 onion (medium sized, peeled and chopped)
  • 1 15 oz can black beans (drained and rinsed)
  • ½ cup corn (thaw first if using frozen)
  • 3 tablespoons olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon  dried oregano
  • 1 teaspoon smoked paprika (optional)
  • 2 tablespoons cilantro (optional, chopped)
  • salt
  • pepper
  • For the Tacos
  • 10 6" corn tortillas (flour tortillas are good too)
  • ½ cup sour cream
  • 1 cup chopped tomatoes
  • 1 cup Monterey Jack cheese (or cheddar, mozzarella or crumbled queso fresca)
  • 1 cup tomato salsa
  • 1 cup guacamole (see recipe note below)

Instructions

  • Preheat oven to 425°. Cover a sheet pan with parchment paper, and set aside
  • Place all of the vegetables (sweet potato, zucchini, cherry tomatoes, both peppers, onion, black beans, and corn into a large bowl. Add the olive oil, chili powder, cumin, oregano, smoked paprika and cilantro. Sprinkle with salt and pepper. Mix until everything is combined
  • Spread this on a sheet pan, and roast in the oven for 25-30 minutes, or until the vegetables (especially the sweet potato) are cooked through. Turn the vegetables every 10 minutes while roasting. Serve hot
  • Preparing the Tacos
  • Just before the vegetables are finished cooking, heat a skillet (preferrable cast iron, but that’s not crucial) over a medium-high heat. When it’s heated, and without adding any oil or water, heat each tortilla for 20-30 seconds on each side. It’s fine if they do or don’t get a bit singed or browned. Place the warmed tortillas under a barely damp cloth towel until you’re ready to assemble your tacos
  • Add whatever you’d like to your tacos, including the fillings above, or anything that you’d like. It’s the perfect “play with your food” meal!

Notes

Here's my favorite guacamole recipe. It's simple, and different from most others. 
Nutrition Facts
Sheet Pan Vegetarian Tacos
Serving Size
 
10 g
Amount per Serving
Calories
0
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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