These oven Roasted Vegetable Fajita Tacos are tossed with Mexican spices then roasted in the oven. A quick and healthy 30 minute vegetarian (can be made vegan too!) dinner. Let the oven do all of the work for you!
Preheat oven to 500 degrees, with the rack in the upper third. Line a large baking sheet with parchment paper.
In a large mixing bowl, toss the sliced vegetables with olive oil. Then add cumin, salt and pepper, toss to combine.
Spread the vegetables in an even layer on the baking sheet. Roast for about 20 minutes, or until the vegetables are soft and starting to char on the edges.
Fajita's
Assemble the tacos with the roasted vegetables and desired toppings. And leftover roasted vegetables will keep in an airtight container for 1 week.
Notes
Feel free to mix up the veggies you use! My go to vegetables are the ones I listed in the recipe. But I've also added in broccoli or cauliflower or carrots or mushrooms. Whatever you have in your fridge will work just great.
Nutrition
Calories: 436 | Total Carbs: 60.7g | Protein: 9.7g | Fat: 20.3g | Fiber: 12.9g | Net Carbs: 48g