Smoky Roasted Veggie Tacos

Name: Smoky Roasted Veggie Tacos
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups corn (fresh or frozen); 2 bell peppers (any color), diced; 1 zucchini, diced; 1 red onion, sliced; 2 tablespoons olive oil; 1 teaspoon smoked paprika; 1 teaspoon ground cumin; Salt and pepper to taste; 8 small corn tortillas; Fresh cilantro, for garnish; Lime wedges, for serving

Highlighted under: Global Flavors

I love whipping up Smoky Roasted Veggie Tacos for a quick weeknight dinner or a satisfying lunch. The blend of spices brings out the natural sweetness of the veggies, while the smoky notes elevate the flavors to a whole new level. Each bite offers a delightful crunch from the roasted ingredients, paired with the freshness of toppings. With just the right balance of warmth and zest, these tacos have quickly become a family favorite. Plus, they’re incredibly easy to customize according to what I have on hand, making them a versatile option in my kitchen.

Created by

Perrie Lawson

Last updated on 2026-01-15T15:58:27.726Z

When I first tried making Smoky Roasted Veggie Tacos, I was amazed at how simple ingredients could create such bold flavors. The combination of smoked paprika and cumin gives the veggies a roast that really sings, and you can mix and match whatever vegetables you have available. I always prefer to use fresh corn and bell peppers, as they add the perfect crunch that pairs beautifully with the soft tortillas.

One tip I’ve learned is to roast your veggies until they're slightly charred; this really intensifies their flavor and adds depth to the dish. Serving them with a spritz of lime juice and some fresh cilantro on top elevates the taco experience, making it feel a bit gourmet without all the fuss!

        Why You'll Love These Tacos
        The smoky flavor brings a unique twist that’s hard to resist
Versatile and easily customizable based on available ingredients
Quick preparation makes it perfect for busy weeknights

      

Choosing the Right Vegetables

The beauty of these Smoky Roasted Veggie Tacos lies in their versatility. While the recipe calls for corn, bell peppers, zucchini, and red onion, feel free to experiment with whatever vegetables you have on hand. For example, sweet potatoes can bring a lovely sweetness, while carrots add crunch and color. Just be mindful of the cooking times; harder vegetables like potatoes may need a bit longer in the oven to soften properly, perhaps up to 30 minutes.

When selecting your veggies, try to choose fresh, vibrant ones, as they will intensify the flavors once roasted. I like to pick bell peppers in varying colors for visual appeal, but you can stick to just one type if that's what you have. Remember, each type of vegetable contributes its unique flavor profile—smoky paprika will harmonize well with the sweetness of fresh corn or bell peppers.

Perfecting Your Roasting Technique

Roasting is all about precision. Ensure your oven is fully preheated to 425°F (220°C) before adding the vegetables; this helps create that desirable caramelization that brings depth to the flavors. Spread the veggies out in a single layer on the baking sheet to allow for even roasting. Overcrowding can result in steaming rather than roasting, which may leave your veggies soggy instead of perfectly crisp.

Keep an eye on the veggies as they roast. Halfway through, give them a good stir to promote even cooking and achieve that slight char that brings additional smokiness to your tacos. They’re ready when they’re tender, slightly browned, and fragrant—about 20-25 minutes will do the trick.

Ingredients

Gather these ingredients to make your Smoky Roasted Veggie Tacos:

Taco Ingredients

2 cups corn (fresh or frozen)
2 bell peppers (any color), diced
1 zucchini, diced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
8 small corn tortillas
Fresh cilantro, for garnish
Lime wedges, for serving

These ingredients will create a flavorful and hearty taco filling!

Instructions

Follow these steps to prepare your Smoky Roasted Veggie Tacos:

Preheat the Oven

Preheat your oven to 425°F (220°C) to ensure the veggies roast perfectly.

Prepare the Veggies

In a large bowl, combine corn, bell peppers, zucchini, and red onion. Drizzle with olive oil and sprinkle smoked paprika, cumin, salt, and pepper. Toss well to coat.

Roast the Vegetables

Spread the veggie mixture on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, stirring halfway through until the vegetables are tender and slightly charred.

Warm the Tortillas

While the veggies are roasting, warm the corn tortillas in another skillet over medium heat for about 1-2 minutes on each side or until slightly toasted.

Assemble the Tacos

Fill each tortilla with a generous amount of the roasted veggie mixture. Top with fresh cilantro and a squeeze of lime juice.

Serve and Enjoy

Serve the tacos warm with additional lime wedges on the side.

Now you can enjoy your delicious Smoky Roasted Veggie Tacos!

Pro Tips

For added flavor, consider topping your tacos with avocado slices or your favorite salsa. You can also switch out vegetables based on what’s in season or what you have on hand to keep this dish fresh and exciting each time.

Storage and Make-Ahead Tips

One of the great things about these Smoky Roasted Veggie Tacos is that the roasted vegetables can be made ahead of time. Once roasted, they can be stored in the refrigerator for up to three days. Just reheat them in a microwave or on a skillet over medium heat until warmed through, stirring occasionally to prevent sticking.

If you're planning to make these tacos for a gathering, consider roasting a double batch of the veggies. They work beautifully as a filling not just for tacos but also as toppings for salads or grain bowls, making them a versatile component for meals throughout the week.

Serving Suggestions and Pairings

For a complete meal, consider serving these tacos with a side of black beans or a fresh salsa to complement the smoky flavors. A simple avocado salad drizzled with lime juice can also add a refreshing contrast to the richness of the roasted veggies.

If you want to add some protein, grilled chicken or sautéed shrimp can be excellent additions for those who enjoy meat. You can easily modify the recipe to suit dietary preferences, ensuring that everyone at the table can enjoy a customizable and delicious taco experience.

Questions About Recipes

→ Can I use frozen vegetables for this recipe?

Yes, frozen vegetables work well, but be sure to thaw them beforehand and pat them dry to avoid excess moisture.

→ What other toppings can I add?

Feel free to add toppings like crumbled feta cheese, jalapeños, or a dollop of sour cream for extra flavor.

→ Are these tacos gluten-free?

Yes, if you use gluten-free corn tortillas, this recipe can easily be made gluten-free.

→ How do I store leftovers?

Store any leftover veggie filling in an airtight container in the refrigerator for up to 3 days. Reheat before serving.