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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Ingredients

Ingredient Checklist

Directions

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  • 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; 13 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 12 mg cholesterol; 719 mg sodium. 651 mg potassium; 44 g carbohydrates; 8 g fiber; 11 g sugar; 6 g protein; 0 g trans fatty acid; 17720 IU vitamin a; 244 mg vitamin c; 180 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 117 mcg folate; 0 mcg vitamin b12; 128 mg calcium; 4 mg iron;

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