Taco night isn't just for meat eaters -- everyone will love these yummy vegetarian tacos. Roast carrots, red sweet peppers, poblano chiles, and onion for delicious and easy vegetarian tacos.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
roast:
35 mins
total:
1 hr
Servings:
4
Yield:
8 tacos
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line two shallow baking pans with foil.

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  • In a large bowl combine carrots, sweet peppers, poblano peppers, and onion. Drizzle with oil and sprinkle with cumin seeds, garlic, and salt; toss to coat. Divide vegetables between prepared pans.

  • Roast, uncovered, 35 to 40 minutes or until vegetables are tender and edges are brown, stirring vegetables and rotating pans once.

  • Transfer vegetables to a large bowl. Stir in spinach and lime juice. Fill warm tortillas with vegetable mixture and add toppings. Serve with lime wedges.

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

307 calories; fat 13g; cholesterol 12mg; saturated fat 3g; carbohydrates 44g; mono fat 6g; poly fat 2g; insoluble fiber 8g; sugars 11g; protein 6g; vitamin a 17720IU; vitamin c 244.3mg; thiamin 180mg; riboflavin 0.2mg; niacin equivalents 1.9mg; vitamin b6 0.5mg; folate 116.9mcg; sodium 719mg; potassium 651mg; calcium 128mg; iron 4.3mg.
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