Roasted Vegetable Tacos Recipe

Name: Roasted Vegetable Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sweet potato small, chopped; 1 pasilla pepper chopped; 1 red bell pepper chopped; 1/2 red onion sliced; 1 tablespoon chili powder; 1 teaspoon paprika; 1 teaspoon cumin; 1 teaspoon salt or to taste; 1 tablespoon olive oil or grapeseed; 4 tablespoons chicken stock; 1 tablespoon apple cider vinegar; 1 ear corn boiled and kernals removed; 1 can black beans drained; queso fresco cheese; green onion; avocado

Servings: persons

1 sweet potato small, chopped
1 pasilla pepper chopped
1 red bell pepper chopped
1/2 red onion sliced
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt or to taste
1 tablespoon olive oil or grapeseed
4 tablespoons chicken stock
1 tablespoon apple cider vinegar
1 ear corn boiled and kernals removed
1 can black beans drained
queso fresco cheese
green onion
avocado

1
Preheat the oven to 375 degrees. In a casserole dish, add the chopped sweet potato, pasilla pepper, bell pepper and onion. In a small bowl, combine the chicken stock, oil and vinegar. Mix to combine and pour evenly over the vegetables. Sprinkle the chili powder, cumin, paprika, and salt over the veggies and stir. Bake in for 30 minutes. Remove the casserole dish from the oven, stir everything well, increase oven heat to 400 and bake 7 to 10 more minutes. Remove from oven and allow to cool slightly.
2
While the vegetables are roasting in the oven, you can cook the corn by boiling it in hot water for 5 to 7 minutes or grilling it. Carefully remove the kernels with a sharp knife. Heat the black beans in a sauce pan. Chop the goat cheese.
3
Heat your favorite tortillas, place desired amount of ingredients in the tortillas and add extra goodies such as guacamole, salsa and green onion if desire

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 sweet potato small, chopped, 1 pasilla pepper chopped, 1 red bell pepper chopped, 1/2 red onion sliced, and more.

Yes, Roasted Vegetable Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Vegetable Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions