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Roasted-Vegetable Tacos

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Roasted-Vegetable Tacos
  • Prep 15 min
  • Total 40 min
  • Servings 6
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Fire up the oven! Oven-roasting fresh vegetables is easy, and they make an excellent filling for tacos.
By Betty Crocker Kitchens
Updated May 25, 2022

Ingredients

  • Olive oil-flavored cooking spray
  • 1 cup sliced fresh mushrooms (3 ounces)
  • 1 medium onion, cut into wedges
  • 1 medium bell pepper, cut lengthwise into eighths
  • 1 medium zucchini, cut into 1/4-inch slices
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
  • 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 3/4 cup Old El Paso™ salsa (any variety)
  • Chopped fresh cilantro, if desired

Steps

  • 1
    Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
  • 2
    Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  • 3
    Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.

Tips from the Betty Crocker Kitchens

  • tip 1
    Try roasting different vegetables, such as eggplant, potatoes or yellow summer squash.
  • tip 2
    Add guacamole to Roasted-Vegetable Tacos for a cool, creamy touch.

Nutrition

215 Calories, 12 g Total Fat, 8 g Protein, 23 g Total Carbohydrate

Nutrition Facts

Serving Size: 2 Tacos
Calories
215
Calories from Fat
110
Total Fat
12 g
Saturated Fat
5 g
Cholesterol
20 mg
Sodium
500 mg
Potassium
310 mg
Total Carbohydrate
23 g
Dietary Fiber
4 g
Protein
8 g
% Daily Value*:
Vitamin A
14%
14%
Vitamin C
24%
24%
Calcium
16%
16%
Iron
8%
8%
Exchanges:
1 Starch; 2 Vegetable; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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