Roasted Vegetable Tacos

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.

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  • Makes: 4 servings
  • Serving Size: 2 tacos
  • Makes: 8 tacos
  • Prep: 25 mins
  • Roast: 35 mins 425°F

Roasted Vegetable Tacos

Directions

  1. Preheat oven to 425 degrees F. Line two shallow baking pans with foil.
  2. 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.
  3. Roast, uncovered, 35 to 40 minutes or until vegetables are tender and edges are brown, stirring vegetables and rotating pans once.
  4. 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.

From the Test Kitchen

*

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

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Nutrition Facts (Roasted Vegetable Tacos)

  • Per serving:
  • 307 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 12 mg chol. ,
  • 719 mg sodium ,
  • 44 g carb. ,
  • 8 g fiber ,
  • 11 g sugar ,
  • 6 g pro.
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