Sheet Pan Chipotle Veggie Tacos

$- 1 zucchini, diced - 1 red bell pepper, chopped - 1 yellow bell pepper, chopped - 1 small red onion, sliced - 1 cup corn kernels (fresh or frozen) - 1 can black beans, drained and rinsed To make these tacos, you need fresh veggies. The zucchini adds a nice crunch. Red and yellow bell peppers bring sweetness and color. The red onion adds a bit of sharpness. Corn kernels give a sweet pop. Black beans add protein and creaminess. These veggies work together to create a tasty filling. - 2 tablespoons olive oil - 2 teaspoons chipotle powder - 1 teaspoon cumin - 1 teaspoon garlic powder - Salt and pepper to taste The right seasonings make a big difference. Olive oil helps the veggies roast nicely. Chipotle powder brings a smoky heat. Cumin gives a warm, earthy flavor. Garlic powder adds depth. Salt and pepper bring out all the flavors. These seasonings make the tacos really shine. - Corn tortillas (8-10) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) Corn tortillas are a must for taco night. They hold the filling perfectly. Fresh cilantro adds a burst of freshness. Lime wedges give a zesty kick when squeezed over the tacos. These simple additions elevate the whole meal. Enjoying these tacos is all about the balance of flavors and textures. First, preheat your oven to 400°F (200°C). This step gets the oven hot and ready for roasting. Next, in a large bowl, combine the diced zucchini, chopped red and yellow bell peppers, sliced red onion, corn, and black beans. Mix them well to get an even blend of colors and textures. Now, drizzle 2 tablespoons of olive oil over the vegetables. This oil helps with roasting and adds flavor. Sprinkle in 2 teaspoons of chipotle powder, 1 teaspoon of cumin, and 1 teaspoon of garlic powder. Don't forget to add salt and pepper to taste. Stir everything until the vegetables are thoroughly coated with the spices. Next, spread the vegetable mixture evenly on a large baking sheet lined with parchment paper. This helps keep the veggies from sticking. Roast them in the oven for about 20-25 minutes. Stir the veggies halfway through to ensure they cook evenly. Look for them to be tender and slightly charred. While the veggies roast, warm your corn tortillas on a skillet over medium heat. This makes them soft and easy to fold. Once the veggies are done, let them cool slightly. To assemble the tacos, place a generous amount of roasted veggies onto each tortilla. Finally, garnish with fresh chopped cilantro and serve with lime wedges. Enjoy the burst of flavors in every bite! Use fresh, seasonal veggies for best taste. Zucchini, bell peppers, and onions work well. You can also try squash or carrots. If you can't find an ingredient, use what you have. For example, swap red bell pepper with green bell pepper or even sweet potatoes. Set your oven to 400°F (200°C). This temperature helps veggies roast well. Stir the veggies halfway through cooking. This ensures they cook evenly and get that nice, charred flavor we love. Store leftover tacos in an airtight container. They stay fresh for about three days in the fridge. To reheat, use a skillet over medium heat. This keeps the tortillas soft and tasty. You can also microwave them, but they may get a bit soggy. Enjoy them again for a quick meal! {{image_2}} You can enjoy these tacos even more by adding proteins. Tofu is a great choice. It soaks up flavors well. Just cube it and mix it with the veggies. Tempeh is another option. It has a nutty taste and adds texture. Cook it until golden and mix it in. Both options make the tacos heartier. Want more heat? You can try different spices. Chili powder adds warmth without being too hot. Cayenne pepper gives a fiery kick. If you love citrus, add lime zest to the mix. It brightens the flavor and makes each bite pop. Adjust the spice level to fit your taste. If you want to make these tacos vegan, you can easily do it. Most of the ingredients are already plant-based. Just skip any cheese or dairy. Instead, use avocado slices for creaminess. You can also make a cashew cream for a rich touch. This way, you create a delicious, plant-based taco. To store your sheet pan chipotle veggie tacos, use airtight containers. Glass or plastic containers work best to keep the flavors fresh. Place any leftovers in the fridge within two hours of cooking. These tacos last about 3 to 4 days in the fridge. Always check for any signs of spoilage before eating. If you want to save your tacos for later, freezing is a great option. First, let the roasted veggies cool down. Then, place them in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. The tacos can stay good for about 2 to 3 months in the freezer. When you’re ready to eat, thaw the veggies overnight in the fridge. For reheating, you can use the microwave or heat them in a skillet over medium heat until warm. Enjoy them with fresh tortillas for the best taste! Yes, you can prepare these tacos in advance. You can roast the veggies and store them in a container. Just keep the roasted mix in the fridge for up to three days. When you're ready to eat, warm the veggies in a skillet. Heat your tortillas too. This saves time and keeps your meal fresh. If you need an alternative, try flour tortillas or whole wheat tortillas. You can also use lettuce wraps for a low-carb option. These choices still taste great with the veggie mix. Just make sure they are soft and pliable before filling them. Yes, this recipe can be gluten-free. Corn tortillas are naturally gluten-free. If you choose flour tortillas, check for gluten-free labels. For added safety, you can also use rice paper wraps. Enjoy these tacos without worry if you follow these tips! This blog post showed you how to make tasty veggie tacos. We started with fresh vegetables like zucchini and bell peppers, then seasoned them for flavor. Roasting the veggies gave them a nice taste that works well in warm corn tortillas. You learned tips for choosing ingredients and how to store leftovers. With these simple steps, you can enjoy healthy tacos anytime. I hope you feel inspired to try this fun recipe!$

Savor the deliciousness of these Sheet Pan Chipotle Veggie Tacos! Made with vibrant zucchini, bell peppers, corn, and black beans, these easy-to-make tacos are bursting with flavor. Simply roast your veggies and fill your tortillas for a quick, healthy dinner option. Ready in just 40 minutes, they’re perfect for busy weeknights. Click through to discover the full recipe and impress your family with this tasty meal!

Print Recipe Pin Recipe

Ingredients

1 zucchini, diced

1 red bell pepper, chopped

1 yellow bell pepper, chopped

1 small red onion, sliced

1 cup corn kernels (fresh or frozen)

1 can black beans, drained and rinsed

2 tablespoons olive oil

2 teaspoons chipotle powder

1 teaspoon cumin

1 teaspoon garlic powder

Salt and pepper to taste

Corn tortillas (8-10)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, combine the diced zucchini, chopped red and yellow bell peppers, sliced red onion, corn, and black beans.

Drizzle the olive oil over the vegetables and stir in the chipotle powder, cumin, garlic powder, salt, and pepper until everything is evenly coated.

Spread the vegetable mixture evenly on a large baking sheet lined with parchment paper.

Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until the veggies are tender and slightly charred.

While the veggies roast, warm the corn tortillas on a skillet over medium heat until they are pliable and slightly toasted.

Remove the sheet pan from the oven and let the veggies cool slightly.

To assemble the tacos, place a generous amount of roasted veggies onto each tortilla.

Garnish with fresh chopped cilantro and serve with lime wedges on the side for squeezing over the tacos.

Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4-5