Budget-Friendly Roasted Veggie Tacos

Budget-Friendly Roasted Veggie Tacos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

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 min
  • Servings
    4 Servings
  • Serving size
    2=4 tacos
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2=4 tacos
  • Amount per serving Calories 380

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


  • nonstick cooking spray
  • medium zucchini (small dice)
  • large carrots (small dice)
  • small onion (small dice)
  • red bell pepper (small dice)
  • olive oil
    1 1/2 tbsp
  • garlic (minced)
    1 clove
  • tomatoes (seeded and diced)
  • pinto beans (15-ounce, rinsed and drained)
    1 can
  • chili powder (Plus 1 teaspoon)
    1 tbsp
  • cumin
    1 tsp
  • black pepper
    1/4 tsp
  • corn tortillas (6-inch)
  • lettuce (shredded)
    1 cup
  • Queso fresco cheese ((or reduced-fat shredded cheddar))
    1/2 cup


  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 1/2 cup veggie mixture in each taco and top with lettuce and cheese.