Dinner

Roasted Veggie Tacos Recipe

ByRita Bennet February 2, 2026February 2, 2026

Introduction

Roasted Veggie Tacos are a vibrant and easy meal perfect for any day of the week. Packed with seasoned zucchini, peppers, and sweet corn, they offer a delightful combination of flavors wrapped in warm corn tortillas.

A taco shell filled with grilled vegetables including zucchini slices, corn kernels, black beans, red bell peppers, and pieces of red onion, all mixed together and held by a woman’s hand above a white speckled plate. Around the plate, there are white speckled bowls filled with black beans, salsa, and a corn and zucchini mix on a white marbled surface. Two other tacos with similar fillings appear in the upper left corner. The scene is bright and colorful with fresh, healthy ingredients. 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: On a baking sheet, spread out the diced zucchini, diced pepper, and corn. Bake for 10 minutes, then remove from the oven and stir the vegetables.

Step 3: Return the baking sheet to the oven and bake for an additional 10 minutes until the vegetables are tender and slightly roasted.
Step 4: Transfer the roasted veggies into a bowl. Add chili powder, cumin, garlic powder, and onion powder, then mix well to evenly coat the vegetables.
Step 5: Warm the corn tortillas, then spoon the seasoned roasted veggies onto each tortilla.

Step 6: Garnish with salsa and fresh cilantro if desired, and serve immediately.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or chopped jalapeños to the seasoning mix.
Try adding black beans or crumbled queso fresco for a protein boost.

If you prefer a smoky flavor, roast the veggies on a grill pan or use smoked paprika instead of chili powder.

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 warmed fresh but can be wrapped and stored for a day or two.