Roasted Vegetable Tacos


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


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.


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


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.