Roasted Veggie Tacos!


We try to eat vegetarian dinners at least once a week for a few reasons, mainly to save money here and there! Last week I went out on a bit of a limb and decided to make tacos, but with roasted vegetables instead of meat. Not only were they healthy and completely delicious, I LOVE how they bring the family together – having all the dishes in the middle of the table and seeing everyone’s hands stretching out to fill their tacos…..dreamy! There’s something magical about all those flavors, colors and smells gathered together on the dining room table – good for the soul I say. Chris absolutely LOVED these and even requested them again for this week, so I decided to make them tonight and take some photos to post. We served our tacos with tortilla chips and pico de gallo. It seems a bit silly posting a recipe as simple as this one, but I get so much inspiration from seeing what others cook, maybe this will inspire you too! Anyway, here’s the recipe – super easy, healthy, and relatively cheap!



Ingredients (serves 4):

2 zucchini, diced

1/2 an onion, sliced

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 package cremini mushrooms, quartered

1 package white button mushrooms, peeled but left whole

4-6 cloves of fresh garlic, peeled

4 Roma tomatoes, chopped

Olive oil

Chili powder

Salt and pepper

1 can sweetcorn, drained

1 can black beans, drained


Soft small tacos (we used two packs because the boys ate 11 between them, and Eleni and I polished off 5!)

Whatever fillings you want (we did sour cream, fresh spinach, cilantro, lime juice, pico de gallo, I totally wanted Cotija cheese but I couldn’t find any!)

– Preheat your oven to 425 degrees Fahrenheit. Lug some olive oil onto a baking sheet, and put all your veggies (apart from the beans, sweetcorn, spinach and cilantro) on there. Season with salt, pepper and about a tablespoon of chili powder. Throw that in the oven for about 25 minutes or until the vegetables are tender (halfway through, stir it up a bit). 

While they’re in the oven, heat up your sweetcorn and black beans in a saucepan on the stove and chop your spinach, cilantro etc. I like to put all my fillings in separate little bowls and arrange them in the middle of the table. The more mismatched the cuter I think, so don’t worry if you don’t have fancy sets of serving bowls! 

When the veggies are done throw them in a serving bowl with the beans and sweetcorn, discard the garlic cloves if you’re not into that kind of thing and just want the general flavor, and squeeze the juice of one lime over the top. Maybe add some more salt, pepper and chili powder if you think it’s needed, taste as you go and follow your gut! Heat up your soft tacos and go for it!







Roasted Veggie Tacos!

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