Roasted Veggie Taco Skillet Recipes

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VEGGIE TACOS



Veggie Tacos image

These vegetarian tacos are stuffed with a blend of sauteed cabbage, peppers and black beans so filling, you won't miss the meat. Top with avocado, cheese or a dollop of sour cream. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 tacos.

Number Of Ingredients 14

2 tablespoons canola oil
3 cups shredded cabbage
1 medium sweet red pepper, julienned
1 medium onion, halved and sliced
2 teaspoons sugar
1 can (15 ounces) black beans, rinsed and drained
1 cup salsa
1 can (4 ounces) chopped green chiles
1 teaspoon minced garlic
1 teaspoon chili powder
1/4 teaspoon ground cumin
8 taco shells, warmed
1/2 cup shredded cheddar cheese
1 medium ripe avocado, peeled and sliced

Steps:

  • In a large skillet, heat oil over medium-high heat; saute cabbage, pepper and onion until crisp-tender, about 5 minutes. Sprinkle with sugar. , Stir in beans, salsa, chiles, garlic, chili powder and cumin; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 5 minutes., Serve in taco shells. Top with cheese and avocado.

Nutrition Facts : Calories 430 calories, Fat 22g fat (5g saturated fat), Cholesterol 14mg cholesterol, Sodium 770mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 10g fiber), Protein 12g protein.

CHICKEN TACO SKILLET WITH VEGETABLES



Chicken Taco Skillet with Vegetables image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
Two 8-ounce boneless, skinless chicken breasts, such as Good & Gather™ All Natural Boneless Skinless Chicken Breast, cut into 1-inch pieces
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
3 scallions, thinly sliced, white and green parts separated
One 4.5-ounce can mild green chiles
1 tablespoon chili powder
One 15-ounce can black beans, drained and rinsed
One 10-ounce package baby spinach
1 medium ear corn, kernels cut from the cob
1/2 cup jarred salsa, plus more for garnish, optional
8 ounces shredded Cheddar (about 2 cups), such as Good & Gather™ Shredded Sharp Cheddar Cheese
Optional garnishes: fresh cilantro, sour cream or yogurt and hot sauce
Warm tortillas, for serving

Steps:

  • Heat the oil in a large cast-iron skillet over medium heat. Add the chicken, season generously with salt and pepper and cook, stirring often, until light golden, about 5 minutes. Add the garlic and scallion whites and cook, stirring occasionally so the garlic doesn't burn, until the garlic and scallions are softened, about 2 minutes.
  • Stir in the green chiles and chili powder and cook for 1 minute. Stir in the black beans, spinach and corn. Top skillet with a lid and let the spinach wilt slightly, about 1 minute. Uncover and season with salt and pepper and stir in the salsa. Increase the heat to medium high and cook, stirring occasionally, until the spinach is completely wilted and the sauce gently simmers, 5 to 7 minutes.
  • Top the chicken mixture with the Cheddar, then cover and cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnishes such as cilantro, sour cream, more salsa or hot sauce. Serve from the skillet with warm tortillas.

SHEET PAN ROASTED VEGGIE TACOS



Sheet Pan Roasted Veggie Tacos image

Beautiful sheet pan roasted veggie tacos filled with perfectly seasoned vegetables and plenty of plant-based protein. Serve these easy vegetarian tacos with avocado, sliced red cabbage, fresh cilantro, and your choice between two creamy, delicious sauces. The ultimate meatless dinner made on one pan!

Provided by Monique Volz of AmbitiousKitchen.com

Categories     Dairy Free     Dinner     Gluten Free     Lunch     Vegan     Vegetarian

Time 1h

Number Of Ingredients 26

For the spices:
1 ½ teaspoons cumin
1 ½ teaspoons coriander
1 ½ teaspoons turmeric
¾ teaspoon garlic powder
½ teaspoon dried oregano
Optional: ¼ teaspoon cayenne
½ teaspoon salt
Freshly ground black pepper
For the veggies:
1 head cauliflower, cut into florets (about 3-4 cups cauliflower florets)
1 medium sweet potato, diced into ½ inch cubes
1 red bell pepper, cut into chunks
1 red onion, cut into chunks
Optional: 1 cup frozen or fresh corn
2 tablespoons olive or avocado oil
½ medium lime, juiced
For the black beans:
1 (15 ounce) can black beans, rinsed and drained
For serving:
8 tortillas of choice, charred for serving (I love soft corn tortillas!)
1 avocado, sliced or diced
Sliced red cabbage, for crunch
Jalapeno cashew cream sauce (DF, V)
OR Cilantro yogurt sauce
Fresh chopped cilantro

Steps:

  • First, make whatever sauce you are choosing to go with this recipe to save you time and so you are ready when it's time to eat. More in my note section below. The recipes are linked in the ingredients and can be found in the post itself and in the note section too!
  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper. Depending on the size of your sheet pan, you may need to use two pans in order to fit all of the veggies.
  • In a small bowl, mix together all of the ingredients for the spices so they are well combined: cumin, coriander, turmeric, garlic powder, oregano, cayenne, salt and pepper.
  • Add the cauliflower florets, diced sweet potato, red bell pepper, red onion, and corn (if using) to the prepared pan. Drizzle with avocado oil and lime juice. Sprinkle spices all over the veggies. Use a tong or clean hands to combine all the veggies so they are well coated with the spices and oil. I find that using hands is much easier!
  • Roast the veggies for 30-40 minutes, stirring halfway through. You'll know they are done when sweet potatoes are fork tender. During the last 5-10 minutes of baking, remove the pan from the oven and add the rinsed and drained black beans right to the sheet pan with the veggies. This is simply to warm the beans in the oven without needing to use another pot or bowl!
  • Serve on charred tortillas with my favorite jalapeno cashew cream sauce, a little red cabbage for crunch, avocado slices and cilantro. Enjoy! Serves 4, 2 tacos each.

Nutrition Facts : ServingSize 2 tacos (without sauce), Calories 429 kcal, Fat 13.8 g, Carbohydrate 67.8 g, Sugar 8.4 g, Protein 14.6 g, Fiber 18.1 g, SaturatedFat 2 g

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