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Roasted-Vegetable Tacos

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  • Prep 15 min
  • Total 40 min
  • Servings 10
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Fire up the oven! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tacos.
Created Jun 30, 2010
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Ingredients

  • 1 pkg Old El Paso* Smart Fiesta* Hard Taco Dinner Kit
  • Olive oil-flavoured nonstick cooking spray
  • 1 cup (250 mL) sliced fresh mushrooms
  • 1 medium onion, cut into wedges
  • 1 medium pepper, cut lengthwise into eighths
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1 cup (250 mL) reduced fat shredded Cheddar or Monterey Jack cheese
  • Chopped fresh cilantro, optional

Steps

  •  
    1
    Heat oven to 425ºF. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with nonstick cooking spray.
  •  
    2
    Place mushrooms, onion, pepper and zucchini in single layer in pan. Spray with nonstick cooking spray. Sprinkle with 2 tbsp taco seasoning mix. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  •  
    3
    Sprinkle cheese into taco shells. Top with vegetables and taco sauce. Sprinkle with cilantro.

Expert Tips

  • Tip 1
    Variation: Try roasting different vegetables, such as eggplant, potatoes or yellow summer squash.
  • Tip 2
    Special Touch: Add guacamole to Roasted-Vegetable Tacos for a cool, creamy touch.

Nutrition Information

130 Calories, 6g Total Fat, 5g Protein, 13g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 10
Calories
130
Total Fat
6g
Saturated Fat
3.5g
Trans Fat
0g
Cholesterol
10mg
Sodium
250mg
Total Carbs
13g
Dietary Fiber
3g
Sugars
2g
Protein
5g
% Daily Value*:
Vitamin A
4
4%
Vitamin C
10
10%
Calcium
10
10%
Iron
4
4%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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