Dinner

Roasted Veggie Tacos Recipe

Byrami Hayes January 8, 2026January 8, 2026

Introduction

Enjoy a vibrant and healthy meal with these Roasted Veggie Tacos. Packed with tender roasted zucchini, peppers, and sweet corn, they offer a deliciously simple twist on classic tacos that’s perfect for any weeknight.

The image shows a white speckled plate on a white marbled surface, holding a soft tortilla wrap with three visible layers: the bottom layer is a light brown tortilla, the middle layer is a mix of grilled vegetables including purple onions, red bell peppers, yellow corn, green zucchini, and black beans, all topped with fresh green chopped cilantro. In the background, two tacos with similar fillings stand upright, showing colorful layers of red peppers, yellow corn, zucchini, and black beans. Nearby, two white bowls sit on the white marbled surface, one filled with black beans and the other with diced red tomatoes and salsa. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups of frozen or canned corn
3 small zucchinis, diced
1 poblano or bell pepper, diced
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon onion powder
Corn tortillas
Salsa (optional, for garnish)
Cilantro (optional, for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C).
Step 2: Spread the diced zucchini, pepper, and corn evenly on a baking sheet. Roast in the oven for 10 minutes, then stir the vegetables and roast for another 10 minutes until tender.
Step 3: Transfer the roasted veggies to a bowl, add chili powder, cumin, garlic powder, and onion powder. Mix well to evenly coat the vegetables with the spices.
Step 4: Warm the corn tortillas, then scoop the seasoned vegetable mixture onto each tortilla. Top with salsa and cilantro if desired, and serve immediately.

Tips & Variations

For extra protein, add black beans or cooked shredded chicken to the vegetable mixture.
Try using different peppers like red bell or Anaheim for varying heat levels.
To make it vegan-friendly, skip any cheese toppings and stick with fresh salsa and cilantro.

Storage

Store leftover roasted veggies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before assembling tacos. Tortillas are best stored separately to keep them fresh.