These Sheet Pan Vegetarian Tacos are bursting with so much flavor you won’t even miss the meat! Boldly seasoned veggies, including zucchini, peppers and potatoes, are roasted and tucked inside corn tortillas and topped with avocado lime crema, making these the ultimate vegetarian tacos!
Lately, my trips to the farmers’ market have been reminiscent of my Target runs. I go in with plans to pick up a vegetable or two and end up bringing home a whole booth’s worth of veggies. I can’t help it! The peppers, the onions, the cabbage, cauliflower, broccoli, and now that fall’s approaching, the ROOT VEGETABLES are all calling my name! Everything is looking so fresh, vibrant, and colorful. This transition from summer into fall is what I live for at the farmers’ market!
If you’re just like me and have gone a wee bit crazy at the farmers’ market lately, do you usually have a plan for how you’re going to use the veggies?I’ve totally been stuck without a plan and ended up with a fridge full of veggies on the brink of going bad. But I have a solution, and it involves tacos so this is guaranteed to be good.
When I have a surplus of veggies on hand, I usually turn to my old reliable blend of spices —cumin, chili powder, salt, and pepper. Then, I roast up the veggies and viola! A dynamite filling for any kind of Mexican or Southwest-inspired dish. The possibilities are endless when it comes to wonderfully seasoned roasted veggies with a Southwest flair.
These Sheet Pan Veggie Tacos are the perfect example of how I turned a plethora of farmer’s market veggies into a delicious meal. I went the taco route because who doesn’t love a good Taco Tuesday meal? And now that school’s started, dinner needs to be quick and easy! These tacos require just 10 minutes of prep to chop and season the veggies. While the veggies are roasting for 30 minutes, you char or heat the tortillas and prepare the avocado lime crema. A wholesome and super flavorful dinner done in under 45 minutes!
Any good roasting vegetable works well in these tacos. I’m still hanging onto summer for dear life, which is why corn, zucchini, and potatoes are the stars of this recipe. I also included onions and bell pepper in mix because I just adore the caramelized flavor and sweetness they add in every bite. I should also take a moment to confirm the fact that these tacos have no meat! And trust me, you won’t even notice. Of course, you are welcome to add in any kind of meat to these tacos, but I believe the hearty texture of the potatoes combined with the rest of the veggies is enough to satisfy even the strictest taco traditionalist.
The avocado lime crema adds the finishing touch to these tacos, giving them a cool, creamy, ranch-like flavor that cuts through the bold spices in the veggie filling. The base of the crema is made up of an avocado and sour cream (or Greek yogurt!). I recommend using the full fat version to maximize the flavor! I also added in cilantro for some freshness, green onion to bring out the savory flavor, and a squirt of tangy lime juice. You’ll have leftovers of this sauce that can be used as a veggie dip or topped on pizza, eggs, and virtually any Mexican dish!
Speaking of leftovers, my husband came up with a genius way to use up the rest of the roasted veggies. In true husband fashion, he nuked the veggies in the microwave, then topped them with a fried egg, and drizzled the avocado lime crema over the top. It was actual breakfast heaven.
So basically, if you’d like to have a dynamite Taco Tuesday and a killer breakfast the next day, you’re gonna want to stock up at the farmer’s market this week!
Farmer’s Market Shopping List
- Zucchini
- Sweet Corn
- Bell Peppers
- Potatoes
- Green onion
- Garlic
- Cilantro
- Cabbage
I’m so excited to be showcasing my produce finds from my local market, the Shoreview Farmer’s Market, for this recipe series. If you are local to the Twin Cities of Minnesota, specifically the northeastern suburbs, be sure to visit to the Shoreview Farmer’s Market on Tuesday evenings through mid-October. Local fresh produce, handcrafted artisan items, and live entertainment are featured each week!
Check out the other recipes in the Farmer’s Market Series:
- Asian Kohlrabi Salad
- Grilled Smashed Potatoes with Chipotle Ranch
- BBQ Chicken Zucchini Boats
- Strawberry Cucumber Caprese Salad
- Zucchini Ribbon Salad with Corn and Tomatoes
- Autumn Brussels Sprouts Cobb Salad
Sheet Pan Veggie Tacos with Avocado Lime Crema
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 6–8 tacos 1x
Description
These Sheet Pan Vegetarian Tacos are bursting with so much flavor you won’t even miss the meat! Boldly seasoned veggies, including zucchini, peppers and potatoes, are roasted and tucked inside corn tortillas and topped with avocado lime crema, making these the ultimate vegetarian tacos!
Ingredients
Tacos:
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 tablespoon salt
- 2 cups diced potatoes
- 1 medium zucchini, chopped
- 1 large bell pepper (or 2 halves of different colored peppers), chopped
- 2 ears of corn, kernels cut off the cob
- 1/2 onion, chopped
- 2 tablespoons olive oil
- 8 corn tortillas
- Chopped red cabbage
- Chopped cilantro
Avocado Lime Crema:
- 1 large avocado
- 1/4 cup packed cilantro
- 1 clove garlic
- 2 green onions
- 1/2 cup water
- Juice of 1 lime
- 1/2 cup sour cream or plain Greek yogurt (full fat versions recommended)
- 1/4 jalapeño (optional if you like it a little heat!)
- Dash of salt and pepper
Instructions
- Preheat the oven to 400 degrees.
- Combine the spices: In a small bowl, combine the chili powder, cumin, onion powder, garlic powder, and salt. Set aside.
- Roast the veggies: Arrange the chopped veggies and corn on a large baking sheet. Use 2 baking sheets if needed. Drizzle the olive oil and sprinkle the seasoning mix over the veggies. Toss with your hands until all the veggies are coated. Roast the veggies for 25-30 minutes, stopping halfway through to give the veggies a toss with a spatula.
- Make the Avocado Lime Crema: Add all the ingredients to a blender or food processor. Mix together until it reaches a smooth consistency.
- Assemble the tacos: Spoon the roasted veggie filling into the corn tortillas. Top the tacos with avocado lime crema, chopped cabbage, and chopped cilantro.
Hi! I'm Krista, a self-proclaimed vegetable lover who likes to put a creative spin on healthy cooking. Here you'll find a variety of lightened up recipes using fresh and wholesome ingredients! 
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