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Roasted-Vegetable Tacos

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By Betty Crocker Kitchens
Updated Nov 21, 2022
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Fire up the oven for some extra yummy veggie tacos! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tasty tacos. You'll love how customizable this recipe is, too—if you're not a fan of one veggie, you can easily switch it out for something else that will still come out equally delicious.

Roasted-Vegetable Tacos

  • Prep Time 15 min
  • Total 40 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • Olive oil-flavored cooking spray
  • 1 cup sliced fresh mushrooms (3 ounces)
  • 1 medium onion, cut into wedges
  • 1 medium bell pepper, cut lengthwise into eighths
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
  • 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 3/4 cup salsa
  • Chopped fresh cilantro, if desired

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
  • Step 
    2
    Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  • Step 
    3
    Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.

Nutrition

215 Calories
12 g Total Fat
8 g Protein
23 g Total Carbohydrate

Nutrition Facts

Serving Size: 2 Tacos
Calories
215
Calories from Fat
110
Total Fat
12 g
Saturated Fat
5 g
Cholesterol
20 mg
Sodium
500 mg
Potassium
310 mg
Total Carbohydrate
23 g
Dietary Fiber
4 g
Protein
8 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
24%
24%
Calcium
16%
16%
Iron
8%
8%
Exchanges:
1 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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