Easy Roasted Veggie Tacos

These Easy Roasted Veggie Tacos are loaded with roasted veggies and creamy avocado sauce. These can easily be made vegan or gluten-free, and the whole family can enjoy this dish. 

This recipe is healthy, super easy to make and you can use any produce available in your fridge. The silky avocado crema sauce gives this dish an extra flavor and is incredibly satisfying. These veggie tacos make a perfect midweek meal and you can make the veggies and sauce well ahead and assemble the tacos just before you eat. I used basic veggies like zucchini, bell peppers, onion, tofu that are available in my fridge at the time of making this recipe. But you can add any veggies and beans of your choice. Adding radish, black beans, carrot, greens and pickled onions would make this recipe more delicious and fully packed with nutrients you might need in a day.

What you’ll need to make Easy Roasted Veggie Tacos

• Corn tortillas
• Veggies – Zucchini, bell peppers, onion, tofu
• Olive oil
• Chipotle & roasted garlic seasoning
• Roasted Garlic powder
• Ground Cumin
• Salt
• Black pepper

How to make  Easy Roasted Veggie Tacos with step by step photos & instructions

1. For roasted veggies: Preheat the oven to 350 degrees Fahrenheit. Take a baking sheet and line with parchment paper.

2. Toss the veggies with chipotle & roasted garlic seasoning, roasted garlic powder, ground cumin and pepper. 

3. Spread the veggies on the baking sheet evenly and spray with oil to evenly coat the veggies.

4. Place the baking sheet inside the oven and bake for 20 minutes.

5. Meanwhile heat a skillet and warm the tortillas flipping on both sides. Keep them aside.

6. Once the veggies are done, remove from the oven and toss them with salt.

 7. For tacos assembling: Spread the roasted veggie filling in the middle of the taco and place them on a platter.

8. Repeat the same with the remaining tacos as well and place them in the platter.

9. Top them with Avocado Crema. Serve the Roasted Veggie Tacos with a side of sliced avocado.

Notes

• Make this recipe gluten-free by using corn tacos.
• Use any veggies of your choice and add any kind of beams for more protein packed tacos.
• Chop all the veggies about the same size to avoid burning.
• Top them with pickled onions, queso fresco, sour cream and hot sauce for extra flavor.

Did you make this recipe?

Let me know how it turned out. Leave a comment below and share a picture on Instagram with hashtag #daily_foodhacks.