Healthy is Delish by Beth: Roasted Veggie Tacos

Healthy is Delish by Beth: Roasted Veggie Tacos

Roasted Veggie Tacos

My family loves just about anything that I will stuff into a tortilla with cheese.  We do Taco Tuesdays weekly with a different filling of veggies. These fajita tacos have tons of flavor and are incredibly satisfying without the addition of meat. 

Prep time: 15 minutes

Cook time: 30 minutes

Yield 4-6 servings

  • 2 sweet potatoes, diced (I prefer light sweet potatoes like Hannah or Japanese) 
  • 1 head of broccoli or 2, 10 ounce bags, ends trimmed, and cut into bite-size pieces 
  • 3 bell peppers, (red, orange and green) sliced
  • 1 medium red onion, sliced 
  • 4 tablespoons oil, divided between trays 
  • 2 ½ teaspoons salt, divided between trays 
  • 1-2 cloves garlic 
  • 1 teaspoon cumin
  • ½ of each teaspoon chili powder, smoked paprika and Mexican oregano
  • For serving - corn tortillas, shredded cheese, guacamole, and salsa


  1. Heat the oven to 425 degrees. On 1st baking sheet, combine broccoli, sweet potatoes, 2 tbsps. olive oil, chopped garlic and toss. Add cumin, smoked paprika, chili powder, 1 ½ tsps. salt, and toss again until evenly coated. 
  2. On 2nd baking sheet, combine bell peppers, onions, 2 tbsps. olive oil and 1 tsp salt.  Toss to coat evenly.
  3. Roast for 25 minutes, stirring halfway through. Bell pepper and onion mixture often takes an additional 5 minutes until some blackening occurs.
  4. Place tortillas on a baking sheet and sprinkle with shredded cheese. Pop the tray into the oven below the peppers and onions for the final 5 minutes, until the cheese is melted.
  5. Top the warm, cheesy tortillas with roasted veggies.  Add guacamole, lime, salsa and sour cream as desired.