Roasted Veggie Tacos Sheet Pan

This make ahead Roasted Veggie Tacos Sheet Pan meal is jam packed with essential nutrients, and ultra-flavourful thanks to the cumin, turmeric, oregano, cayenne pepper, and oregano. With only 15 minutes of prep and air fry or traditional oven cooking method options, this vegetarian meal will fit seamlessly into your day.

This vegetable-forward, low calorie take on a familiar comfort food takes tacos up a notch, adding extra vitamins, minerals, and fibre. It’s full of flavour, a variety of enjoyable textures, and makes for a quick and easy lunch or weeknight dinner.

Whether or not vegetarian dishes are a part of your regular meal rotation, we’d highly recommend you try this one out! As Diane P., one of our Freezer Meals 101 Club members, shared:

“Wow! I did not expect to love this. (I often miss meat in a vegetarian meal.) However, it was fantastic.”

5-star rated recipes like this one help drive what we do in the Freezer Meals 101 Club: provide support, resources, recipes, and encouragement to make food in your life delicious and stress free. With reduced grocery bills, minimal prep/cook time, and meals, snacks, and desserts prepared ahead of time, you’ll be able to say yes to more life. As we love to say, get your freezer stacked so you can relax! Join the Freezer Meals 101 Club today!

Roasted Veggie Tacos Sheet Pan

Ingredients:

• 1 head cauliflower, cut into 1/2 inch pieces
• 1 sweet potato, medium, peeled, and cut into 1/2 inch cubes
• 1 red bell pepper, in large chunks
• 1 purple onion, in large chunks
• 2 Tbsp. olive oil
• 2 clove garlic minced
• 2 tsp. lime juice
• 1 1/2 tsp. cumin
• 1 1/2 tsp. turmeric
• 1/2 tsp. oregano
• 1/4 tsp. cayenne pepper
• 1/2 tsp. salt
• 1/2 tsp. pepper

For day of cooking:

• 15 oz. black beans, rinsed and drained

Assembly instructions:

1. Combine all ingredients except black beans in a large freezer bag. Mix gently. Remove excess air, seal and freeze.

Cooking instructions:

1. Thaw. Bake on a parchment paper lined baking sheet at 400° for 25 minutes. Stir partway through. Stir in black beans and cook for another 10 minutes.
2. Or cook in 375° air fryer for 18-20 minutes, adding in black beans after 10 minutes and giving the veggies a shake.
3. Serve on corn or flour tortillas with diced avocado, shredded cabbage, sliced jalapenos, cilantro, and avocado crema.

Roasted Veggie Tacos Sheet Pan Tips & Variations:

At Freezer Meals 101, we methodically test and perfect each recipe that we share. However, our goal is to make your life easier so we love to hear about our community tailoring the recipe to their unique preferences. Below are some alternative options and tips that you can use when preparing this Roasted Veggie Tacos Sheet Pan meal:

• To add protein: While the black beans do provide some plant-based protein in this dish, you can easily throw in chickpeas or extra firm tofu. These options maintain the no-meat-meal, but bring in extra protein. If you are a meat eater, ground beef can also be added.
• To switch up the veggies: We love the variety of textures and sweetness levels that the bell pepper, cauliflower, sweet potato, and purple onion provide. So, when swapping these out for other veggie options, try to match textures and sweetness levels. For example: Cubanelle peppers, zucchini, or sweet mini peppers in place of bell peppers, butternut squash or carrots for sweet potato, broccoli or button mushrooms for cauliflower, and shallots or sweet yellow onions for purple onions.
• To choose cooking method: If you’re an air fryer fan, cook at 375° for 18-20 minutes, adding in black beans after 10 minutes and giving the veggies a shake. If you prefer your oven, bake on a parchment paper lined baking sheet at 400° for 25 minutes. Stir partway through. Stir in black beans and cook for another 10 minutes.
• To serve: Serve on corn or flour tortillas with your favourite taco toppings. Some of our go-tos for these Roasted Veggie Tacos are diced avocado, shredded cabbage, sliced jalapeños, cilantro, and avocado crema. Bon appetit!

More make ahead vegetarian sheet pan recipes:

Freezer meal to sheet pan recipes make family dinners or work week lunches so quick and simple. Check out these vegetarian sheet pan recipes and be sure to send us a photo of your creation: Sheet Pan Roasted Garlic Vegetable Gnocchi and Sriracha Chickpea and Cauliflower Sheet Pan.

Plus, we have a whole roundup of other sheet pan meals (with meat) that you can either enjoy as is or swap in your favourite meat alternatives!

Print

Roasted Veggie Tacos Sheet Pan

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Course: Main Course

Keyword: air fryer, freezer meal, sheet pan, vegan, vegetables, vegetarian

Servings: 6 servings

Calories: 187 kcal

Ingredients

• 1 head cauliflower cut into 1/2 inch pieces
• 1 sweet potato, medium peeled and cut into 1/2 inch cubes
• 1 red bell pepper in large chunks
• 1 purple onion in large chunks
• 2 Tbsp. olive oil
• 2 clove garlic minced
• 2 tsp. lime juice
• 1 1/2 tsp. cumin
• 1 1/2 tsp. turmeric
• 1/2 tsp. oregano
• 1/4 tsp. cayenne pepper
• 1/2 tsp. salt
• 1/2 tsp. pepper

For day of cooking:

• 15 oz. black beans rinsed and drained

Instructions

Assembly instructions:

1. Combine all ingredients except black beans in a large freezer bag. Mix gently. Remove excess air, seal and freeze.

Cooking instructions:

1. Thaw. Bake on a parchment paper lined baking sheet at 400° for 25 minutes. Stir partway through. Stir in black beans and cook for another 10 minutes.
2. Or cook in 375° air fryer for 18-20 minutes, adding in black beans after 10 minutes and giving the veggies a shake.
3. Serve on corn or flour tortillas with diced avocado, shredded cabbage, sliced jalapenos, cilantro, and avocado crema.