Budget-Friendly Roasted Veggie Tacos

Trying to eat a meatless, veggie-packed meal once a week? This recipe gives you all the flavor of tacos, but with so much more fiber and vegetables. Top them with avocado slices for extra flavor if you’d like.

Prep Time: 35 minutes

Nutrition Facts

Serving Size: 2 tacos

  • Calories 380
  • Carbohydrate 60 g
  • Protein 15 g
  • Fat 11.0 g
  • Saturated Fat 3.1 g
  • Sugars 11 g
  • Dietary Fiber 15 g
  • Cholesterol 10 mg
  • Sodium 345 mg
  • Potassium 1200 mg

This Recipe Serves 4


Cooking spray
2 medium zucchini, small dice
5 large carrots, small dice
1 small onion, small dice
1 red bell pepper, small dice
1 ½ tablespoon olive oil
1 clove garlic, minced
1 tomato, seeded and diced
1 15-ounce can pinto beans, rinsed and drained
1 tablespoon + 1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon ground black pepper
8 6-inch corn tortillas
1 cup shredded lettuce
½ cup Queso fresco cheese (or reduced-fat shredded cheddar)


  1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
  2. Place zucchini, carrots, onions, and red pepper on baking sheet. Add olive oil and garlic; toss to coat. Bake for 15-18 minutes. Remove from oven.
  3. While vegetables are baking, heat a medium sauté pan over medium heat. Spray with cooking spray. Add tomato and sauté for 1 minute. Add beans, chili powder, cumin and pepper and sauté for 2 minutes.  Add cooked vegetables to pan and mix well.
  4. Serve ½ cup veggie mixture in each taco and top with lettuce and cheese.

Cost: $9.98

MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.

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