Vegetarian Roasted Veggie Tacos (Mexican)
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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In a mixing bowl, toss zucchini, bell peppers, and onion with olive oil, salt, and black pepper.
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Spread the vegetables evenly on a baking sheet.
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Roast in the oven for about 20-25 minutes or until veggies are tender and slightly charred.
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Warm the corn tortilla in a skillet over medium heat for about 1-2 minutes per side.
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Place the roasted vegetables on the tortilla.
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Top with avocado slices, cilantro, queso fresco, sour cream, and salsa.
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Squeeze a lime wedge over the taco before serving.
Nutrition Facts
- Amount Per Serving
- Calories 345kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 35g12%
- Dietary Fiber 8g32%
- Sugars 7g
- Protein 7g15%
- Vitamin A 1950 IU
- Vitamin C 150 mg
- Calcium 85 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Substitutions:
- Substitute queso fresco with feta cheese. If corn tortilla isn’t available, use a small flour tortilla.
Pairing:
- This taco goes perfectly with a cold glass of agua fresca or a light, sparkling white wine.
Tip:
- For an extra punch, consider adding thinly sliced jalapeños before roasting the veggies for some heat.
Dairy, Gluten Free, High Protein, Kids, Organic, Vegan (without queso fresco and sour cream)
