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
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
-
Step1Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
-
Step2Place 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.
-
Step3Sprinkle 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;Tips from the Betty Crocker Kitchens
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