Roasted Veggie Soft Tacos
Roasted Veggie Tacos

Ah! Tacos! We love 'em around here. Versatile, delicious, easy to throw together, perhaps none more so than these no-brainer roasted veggie soft tacos. When you're running around like a crazy person all day, these really fit the bill. And they're vegetarian which also makes them terrific fare for Meatless Mondays and since this is a Monday....well, you know what to do!

Sometimes nights get so hectic that pizza or other takeout or a bowl of cereal is about all you can handle. And that's totally fine--it happens to us all the time! But if you've got even a little bit of time (and energy) I promise you can make these and I promise that you're gonna love them too because the veggie filling is just so darn good! And so easy to make! And you can sub in or out your favorites, so these are versatile too! All it takes is tossing a bunch of different veggies together with some oil, salt and pepper on a baking sheet and roasting them for about half an hour. We can handle that, right?

Roasted veggie soft tacos? Easy. Rest of life? Not so much. So tonight, treat yourself and take the easy way out and enjoy the simple goodness of tender caramelized zucchini, mushrooms, onion and corn, nestled in a soft flour tortilla. Happy Monday!

Roasted Veggie Soft Tacos

Makes 4 servings
Prep Time:  30-40 minutes


  • 1 pound mushrooms, sliced in half and quarters if large (I used the ordinary button kind)
  • 3 tablespoons olive oil, divided
  • 1/4 cup water
  • Kosher salt and black pepper
  • 4 zucchini, cut into small strips
  • 1 red onion, halved and sliced 1/4-inch thick
  • 2 cups frozen corn (not thawed)
  • 8 flour tortillas
  • Shredded cheese, salsa, sour cream, hot sauce (optional)

The Recipe

1.  Preheat oven to 425ºF. On one rimmed baking sheet toss the mushrooms with 1 1/2 tablespoons oil and water. Season with salt and pepper. On a second baking sheet, toss zucchini. onion and corn with remaining oil and season with a bit more salt and pepper.

2.  Roast both trays for about 25-30 minutes until veggies are browned and tender and beginning to caramelize. Meanwhile heat the tortillas in the microwave or wrap in foil and heat briefly in the oven. 

3.  Divide the filling evenly among the tortillas and serve the taco immediately with shredded cheese, salsa, sour cream hot sauce or any topping you prefer. 


Note:  Recipe loosely adapted from Martha Stewart. I swapped out the portobello mushrooms for ordinary ones, increased the oil a bit, cut the oregano and tomatoes, subbed in corn instead and used flour tortillas. Also, we ate these without any cheese but I'm sure they would be yummy that way too!

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