Sheet pan veggie tacos make dinner easy by using only one pan. They’re ready in about one hour and are mostly hands-off, which makes them the perfect Meatless Monday or busy weeknight vegan dinner recipe.
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Sheet pan tacos are the easiest way to get an easy, spicy, delicious vegetarian/vegan dinner on the table!
The vegetarian taco filling we’re using in this recipe is made up of mushrooms, onions, and potatoes. You’re basically letting it work in the oven while you pick out toppings (I looooove toppings) and get excited to eat.
There are no beans in my vegetarian taco recipe, but the vegetables keep them hearty enough to make a meal. The tacos turn out pretty spicy, so you might want to start by removing the seeds from your chipotle pepper and working up from there.
How to make sheet pan veggie tacos
- Toss potatoes with 1/2 tablespoon oil and roast for 30 minutes
- Mix together 1 tablespoon olive oil with chipotle pepper, adobo sauce, chili powder, cumin, salt, and pepper.
- Add the mushrooms and onions and toss all the veggies with the chipotle mixture, then roast another 20 minutes
- Fry corn tortillas in a skillet
- Spoon vegan taco filling into corn tortillas and top with sliced radishes, tomatoes, cilantro, salsa, and green avocado sauce
Tips for customizing vegetarian mushroom tacos
- Use whatever kind of mushrooms you have on hand
- Reduce the chipotle or use only the adobo if you want it less spicy
- Toss the cooked veggies with black beans and cheese, then fold into a burrito
- Add shredded cheese to the finished tacos to make them vegetarian instead of vegan
What to serve with veggie tacos
More vegetarian Mexican recipes
If you make this recipe be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Vegan Sheet Pan Tacos
Ingredients
- 1 1/2 Tablespoons olive oil , divided, more as needed
- 1 pound yukon gold potatoes, cubed (4-6 medium potatoes)
- 4 portobello mushrooms, sliced
- 1 large yellow onion, sliced
- 1 chipolte pepper in adobo, chopped
- 1 teaspoon adobo sauce
- 1 Tablespoon chili powder
- 1/2 teaspoon cumin
- coarse salt
- freshly ground black pepper
- 12 corn tortillas
- sliced radish
- chopped tomatoes
- fresh cilantro
- salsa
- green avocado sauce
Instructions
- Preheat the oven to 400ºF. On a large, rimmed baking sheet, drizzle potatoes with 1/2 tablespoon olive oil and toss to coat. Bake the potatoes for 30 minutes, stirring once or twice.
- In a small bowl, stir together 1 tablespoon olive oil, chipotle pepper, adobo sauce, chili powder, cumin, salt, and pepper.
- Add the mushrooms and onion to the pan and drizzle it all with the spice mixture. Stir to coat and add an extra drizzle of olive oil if needed.
- Return the pan to the oven and continue to bake another 20 minutes, stirring once.
- Meanwhile, heat a few drops of oil in a large skillet over medium heat. Working in batches, add however many corn tortillas you can fit in a single layer and cook about 1 minute on each side until softened and lightly charred.
- Serve taco filling in corn tortillas, topped with sliced radish, tomatoes, cilantro, salsa, and green avocado sauce if desired.
Notes
Tips for customizing vegetarian mushroom tacos
- Use whatever kind of mushrooms you have on hand
- Reduce the chipotle or use only the adobo if you want it less spicy
- Toss the cooked veggies with black beans and cheese, then fold into a burrito
- Add shredded cheese to the finished tacos to make them vegetarian instead of vegan
Valentina | The Baking Fairy says
Just made these tacos tonight and they were absolutely delicious! I served mine with refried black beans, fresh pico de gallo, and sliced avocado. I loved having the potatoes in the mix. Will definitely be making these again!