Roasted Vegetable Tacos

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Happy Cinco de Mayo!

In observance of this festive day, I thought it was fitting to show you guys a simple and delicious recipe for Roasted Vegetable Tacos.

Let me begin by saying I love tacos. I always have. Growing up, my aunt did monthly taco dinners for us and as far as I was concerned, it was the best thing since sliced bread.

When I graduated, they became my go-to meal when I was being a little lazy, but still wanted something tasty to eat. No lie, I used to make them every two weeks. I think I may have survived off of them, sloppy joes, and chicken parmesan when I lived in Reading, PA.

Needless to say, I was beyond bummed when I thought I had to give them up because I stopped eating meat.

Here is a simple and satisfying alternative to my childhood favorite that requires minimal supervision.

What you will need:
– onions
– green peppers
– mushrooms
– carrots
– black beans (not shown)
– cooking spray
– sea salt

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Preheat the oven to 350 degrees. Chop the vegetables and place in an oven-safe dish. Spray with cooking spray and season with sea salt to your liking. Let the vegetables roast for approximately 30 to 45 minutes. I usually add black beans to the recipe for a source of protein, which I highly recommend, but I didn’t have any at the time.

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Add your choice of taco shells or tortillas to the mix and warm them for approximately five minutes.

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The only thing left to do is pile on your favorite toppings. I added some shredded cheddar cheese with mango-peach salsa. Yum!

And because it’s Cinco de Mayo, pair it with a nice frozen cocktail or mocktail, whichever your prefer.

  • Yum! This looks delicious! I never thought about making tacos with vegetables before, I’m totally trying this.

    • She’s Facing Freedom

      You totally should! It’s one of my favorite go-to dishes.