Roasted veggie tacos loaded with tomatoes, corn, squash, bell pepper, black beans and topped with queso… oh wow. These Southwest Veggie Tacos make you feel healthy just watching them being cooked:
If you love tacos or are interested in adding some vegetarian options to your Taco Tuesday routine, you’re at the right place.
Tacos and Tuesdays are a thing. I mean, there’s an ENTIRE BOOK dedicated to this event called The Taco Tuesday Cookbook. Yes, and by event I mean the eating of these delicious tacos sent to us from heaven.
I’m convinced they have taquerias in heaven -I’m sure of that.
Aaaaanyway. Did you know I’m cooking my way through my cookbook in a taco series on my YouTube channel? It’s taco goodness on repeat for a whole year! Make sure to click here to subscribe so you don’t miss a single taco video.
Now, back to these Southwestern tacos, mom always told us to eat our vegetables and now, you and I, are telling our families the same thing. But who can argue when tacos are involved? “I don’t eat tacos” (bc of the veggies) said no one ever!
These roasted veggie tacos are tender, smoky veggies with a southwest kick hugged in a warm tortilla and topped with queso. It’s okay to smack your lips, I totally understand.
Also ok to lick the screen.
All joking aside, tacos truly are the method that introduced my kids to a variety of foods they now love. Something about building a meal that fits in the palm of your hand melts all those mealtime barriers.
Best time to make these tacos? After a long and busy day! Since I always prep the veggies ahead of time, all I need to do is pop them in the oven and let them roast while I assemble the rest of the party.
Come summer, when items like squash, tomatoes, bell peppers, and corn are abundant, these tacos are the way to go. During the year, you can totally buy pre-chopped fajita veggies, use canned or frozen corn, and canned black beans. Dinner in a jiffy!
Every year my mom and stepdad always do a garden, which leaves me drowning in peppers, zucchini, and squash, hence the inspiration behind this taco recipe as well as my Blackened Zucchini Tacos, Zucchini Pizza Bites (yes you read right!), Grilled Parmesan Zucchini, and Zucchini Waffles.
A little heads up, this recipe yields a lot of veggies, but you know me, leftovers are always welcome! They’re great tossed into a salad, served along with grilled chicken, or in a killer breakfast burrito -IF you have leftovers!
Be sure to grab a copy of the Taco Tuesday Cookbook and subscribe to my YouTube channel so you can be in on all the taco goodness.
