Main Dishes

Roasted Vegetable Tacos Recipe

48

When I made these for dinner, I also whipped up a batch of this slow cooker shredded chicken and let my husband put it on his tacos with the vegetables (side note- I make that chicken all the time and freeze batches of it in the freezer. Then when I need dinner in a hurry, I pull a batch out, thaw it, and put it in tacos or enchiladas). I have a hard time eating vegetables raw, but these vegetables are definitely addicting! They are flavorful and delicious.

8
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
1 zucchini, sliced
1 yellow zucchini squash, sliced
1 cup mushrooms, sliced (optional)
2 tablespoons homemade taco seasoning (or a 1 oz packet of taco seasoning)
1 tablespoon olive oil
1 cup shredded cheddar cheese
8 corn tortilla taco shells
Preheat oven to 425 degrees. Line a 15x10x1" jelly roll pan (or big cookie sheet) with aluminum foil. Place all the vegetables on the foil in a single layer. Drizzle vegetables with olive oil and then...
See the full directions on my site
Nutritions

Calories
134

Sodium
369mg
15% DV

Fat
3g
5% DV

Protein
6g
12% DV

Carbs
20g
6% DV

Fiber
3g
12% DV