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


Ingredient Checklist


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

  • 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;