This sheet pan vegan taco recipe makes 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 vegan 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/vegan 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.
Ingredients
- Portobello mushrooms
- Potatoes
- Onion
- Chipotle pepper
- Chili powder
- Cumin
- Salt
- Pepper
- Cilantro
- Corn tortillas
How to make sheet pan vegan tacos
- Toss potatoes with ½ tablespoon oil and roast on a large, rimmed baking sheet for 30 minutes at 400ºF.
- Mix together 1 tablespoon olive oil with chipotle pepper, adobo sauce, chili powder, cumin, salt, and pepper.
- Add the mushrooms and onions to the baking sheet and toss all the veggies with the chipotle mixture, then roast another 20 minutes.
- Fry corn tortillas one at a time in a skillet in a little bit of olive oil until lightly browned and crispy on each side.
- Spoon vegan taco filling into corn tortillas and top with sliced radishes, tomatoes, cilantro, salsa, and green avocado sauce.
Top tips
How to slice an onion
There are lots of ways to cut an onion, but I like long slices for this recipe. To do this, cut both ends off the onion and then cut it in half.
Remove the papery outer layer, then lay each half cut side down so it’s kind of a dome on top. Cut into slices about ¼ – ½ inch thick along the same line where you cut the ends off. Separate the layers by hand after cutting.
How to char tortillas
Store bought corn tortillas are best warmed before eating. You could do this between two damp paper towels for 30 seconds in the microwave, but I prefer to get a little char on them by cooking them in a skillet.
Add a few drops of oil to a pan over medium heat. Once hot, add a corn tortilla and cook until dark spots begin to appear on the cooked side. Flip and repeat. It should only take a couple minutes to cook both sides.
Where to find chipotle pepper in adobo
Chipotle peppers are usually found in cans near foods like tortillas, canned refried beans, and other taco ingredients at the grocery store. I once found some in a jar, which was great, because it allowed me to put it in the refrigerator to use the rest later.
What to do with the rest of a can of chipotle peppers
A can of chipotle peppers usually has 5-6 peppers in it. You’ll only need one for this recipe.
I usually place the rest in small zip top bags (2 per bag) and place them in the freezer for future use. You could also use them in my chipotle enchilada sauce, chipotle veggie quesadillas, or try making a chipotle salsa!
The best toppings for veggie tacos
Toppings can make or break your veggie taco recipe. Don’t worry if you’re trying to keep your tacos vegan, here are a few ideas for toppings:
- Radish salsa
- Sliced radishes
- Jalapeno slices (fresh or pickled)
- Cilantro
- Fresh chopped tomatoes
- Pico de gallo (or pico de gallo with avocado!)
- Oven roasted corn and black bean salsa
- Healthy guacamole
- Store-bought salsa or guacamole
- Green avocado sauce
- Pickled red onions
- Shredded lettuce
Non-vegans can also add shredded cheese, crumbled queso fresco, cotija cheese, sour cream, or Greek yogurt!
Ways to customize vegan tacos
- Use whatever kind of mushrooms you have on hand
- Use less 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 (not vegan)
- Add shredded cheese to the finished tacos to make them vegetarian instead of vegan
- Use store bought hard taco shells or soft flour tortillas, skipping the step of cooking the tortillas
- Serve with rice and refried beans
FAQ
The vegetable mixture will stay good in an airtight container in the refrigerator for up to 3 days. You can also freeze it in an air tight container or zip top bag for up to 6 months.
I like big portobello mushrooms for my veggie taco recipe because they’re a little meaty and help fill up the tortilla. However, you can use any mushrooms you have on hand. In fact, that’s a great way to change up the flavor and nutritional content of this recipe.
You can use whatever vegetables you have on hand such as cauliflower, bell peppers, or squash. However, the cooking time will need to be adjusted, so keep that in mind and ask questions as needed.
More vegetarian Mexican recipes
- Sweet Potato Tacos
- Chipotle Veggie Quesadillas
- Crispy Baked Black Bean Tacos
- Cheese Enchiladas
- Vegetarian Enchiladas with Butternut Squash and Black Beans
- Black Bean and Butternut Squash Quesadillas
- Roasted Veggie Tostadas
- Slow Cooker Quinoa Enchilada Casserole
- Mushroom Walnut Taco Meat
- Fajita Veggies
- Huevos Rancheros
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Sheet Pan Vegan Tacos
Ingredients
- 1 ½ 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
- ½ teaspoon cumin
- coarse salt
- freshly ground black pepper
- 12 corn tortillas
- sliced radish, optional
- chopped tomatoes, optional
- fresh cilantro, optional
- salsa, optional
- green avocado sauce, optional
Instructions
- Preheat the oven to 400ºF. On a large, rimmed baking sheet, drizzle potatoes with ½ 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 vegan 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!
Marcy says
These are FANTASTIC. I am not a vegetarian but I do love vegetarian meals, especially tacos. I have made this recipe several times and have changed up the veggies depending on what I have on hand. My favorite combo so far has been mushrooms, bell pepper, onion, sweet potato. Add some cotija and avocado cream sauce on top and you have a perfect taco.
Sarah Enloe says
loved these! wrapped ours in corn/flour hybrid, added avocado. great recipe.
Maria says
I think I’d leave out the potatoes next time and add some black beans.