Home ยป The BEST Baked Veggie Tacos!

The BEST Baked Veggie Tacos!

vegetable tacos and salsa on a white plate

If you love simple recipes that are easy to make and packed with flavor, these Oven-Baked Veggie Tacos are a must try! They’re crispy on the outside, gooey and cheesy in the middle, and loaded with zesty refried beans, zucchini, peppers, and corn, to keep you full and satisfied.

THIS POST IS AN OVEN-BAKED VEGETABLE TACO RECIPE.

It’s no secret that I love making vegan taco recipes. These Weeknight Chick’n Tacos with Mango Salsa, Vegan Beef and Pickle Tacos, and these Vegan Chicken and Spicy Street Corn Tacos are among my favorites, but I’ve really been enjoying these crispy vegetable tacos with zucchini, peppers, sweet corn, and refried beans. 

With Cinco de Mayo, Memorial Day, and outdoor Summer gatherings right around the corner, I figured it was the perfect time to share this new Vegan Taco Recipe. And because I often get questions about vegan to find vegan tortillas, I’m sharing some of my go-tos from Mi Rancho in this post too.

Ingredients to Make Vegetable Tacos

  • Zucchini, Poblano Peppers, and Corn – a winning combination that adds color and nutrients to these veggie tacos. Swap the Poblano Pepper for Bell Peppers if you prefer.
  • Taco Seasoning – use regular or spicy, depending on what you like!
  • Refried Beans – a can of seasoned refried pinto beans is all you need to make these tacos extra hearty and filling, thanks to the additional fiber and protein. No extra cooking required.
  • Vegan Cheddar Cheese – I typically use Whole Foods Plant-Based Shreds, Vio-Life, or Daiya Farmhouse Cheddar.
  • Tortillas – I like to use flour tortillas, or a blend of flour and corn, because it gets nice and toasty in the oven.
  • Salsa – for serving. I like to use a smokey Chipotle Salsa when making this recipe. But Salsa Verde and vegan sour cream is also a great combo!

How to Make Baked Tacos

Oven-baked tacos are lightly crispy and crunchy, without being deep-fried. The full recipe can be found on the recipe card below, but here’s a quick overview to give you an idea.

Step 1:

Sautรฉ the zucchini, peppers, and corn with taco seasoning for 5 minutes. Then remove from the heat and set aside.

Step 2:

Pre-heat the oven to 400 degrees, then lay the tortillas out on a cookie sheet and spread the refried beans, straight from the can, onto half of each tortilla. Top with the veggie mixture and sprinkle with vegan cheddar cheese. Then fold to close the taco, and flip it over so the cheese-side is down.

Tip: if you flip the taco top-side up, the filling will stay inside. Watch me do it in this video.

Step 3:

Brush the top of each tortilla lightly with olive oil, and then bake for 20 minutes, flipping halfway through for even browning. Then serve with your favorite salsa, guacamole, plant-based sour cream, or hot sauce and enjoy!

Which Tortillas Are Vegan?

Homemade tortillas are sometimes made with lard, but here’s a list of some of my favorite vegan-friendly tortillas.

In this post, and in this video I recently shared on my YouTube channel, I teamed up with a wonderful family-owned business that’s been making organic salsas, tortillas, and tortilla chips for over 85 years. Mi Rancho started as a grocery store in Oakland California back in 1939. 

At the time they were the only Mexican grocery store in the area and carried a range of authentic ingredients, like dried chilis and spices. The family eventually started offering homemade tortillas, tortilla chips, and salsas and it was a hit with the locals!

And while the business has grown quite a bit over the years, Mi Rancho is still committed to making authentic, high quality products. For example, they have a wide range of corn tortillas, like Organic Corn Tortillas and Organic Corn Thin-Credibles. Which are made with organic whole kernel corn, using an ancient practice of tortilla-making known as Nixtamalization.

I love that their salsas and tortillas are organic, tasty, Non-GMO, and vegan-friendly. And I often use them to make recipes like my Green Enchiladas, Plant-Based Queso Dip, and even this Fig, Feta, and Walnut Pizza with Salsa Verde.

Where to Buy Vegan Tortillas 

Good news! Right now Mi Rancho is doing a high Buy One Get One FREE sale on select items! You can shop the BOGO Sale here, and stock up on essentials. Sale lasts from 4/22/2024 – 5/5/2024.

USE CODE BOGOCINCO

SHOP HERE

More Vegan Mexican Recipes You Might Enjoy!

vegetable tacos and salsa on a white plate

Oven-Baked Veggie Tacos

Nicole Vranjican
If you love simple recipes that are easy to make and packed with flavor, these Oven-Baked Veggie Tacos are a must try! They're crispy on the outside, gooey and cheesy in the middle, and loaded with zesty refried beans, zucchini, peppers, and corn, to keep you full and satisfied.
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 12 tacos

Ingredients
  

  • 2 zucchinis
  • 2 poblano or green bell peppers
  • 1ยผ cup corn I use frozen
  • 4 tbsp olive oil divided
  • 3 tbsp taco seasoning
  • 2 cans refried beans
  • 2 cups vegan cheddar cheese shreds
  • 12 medium flour tortillas I used Mi Rancho

Instructions
 

Prep

  • Start by chopping the zucchini and peppers and set aside. If you're using corn, measure 1 1/4 cup into a bowl and set that aside as well.
    Next, arrange the racks in the oven so they're in the middle and to 400 degrees.

Make the Vegetable filling

  • Add 2 tbsp of olive oil to a large frying pan and set to medium-high heat. Add the zucchini, peppers, and corn with taco seasoning and cook for 5 minutes. Then remove from the heat and set aside.

Assemble the Tacos

  • Then lay the tortillas out on two cookie sheets, then use a fork to spread the refried beans, straight from the can, onto half of each tortilla.
  • Top the bean side with the veggie mixture and then sprinkle with vegan cheddar cheese. Then fold to close the taco, and flip it over so it's cheek-side down.
    Tip: if you flip the taco top-side up, the filling will stay inside.

Bake

  • Brush each tortilla lighting with the remaining 1-2 tbsp of olive oil and then bake for 20 minutes, flipping halfway through for even browning.
    Then serve with your favorite salsa, guacamole, plant-based sour cream, or hot sauce and enjoy!
Keyword baked taco recipes, vegan taco filling, vegan taco ingredients, vegan taco recipes, vegetable tacos, vegetarian taco recipes

Disclaimer: This post is in partnership with Mi Rancho. All opinions are my own.

I hope you enjoy this Oven-Baked Veggie Taco recipe! Comment below and let me know if you try it. Can’t wait to hear what you think.

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Nicole Vranjican

Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

I hope you enjoy my recipes and videos :) Happy Cooking!

Find me on: Instagram

2 Comments

  1. Danielle
    May 20, 2024 / 12:07 am

    5 stars
    Made these tonight. Easy to prepare, very tasty and a looking forward to the leftovers! Thank you.

    • Nicole Vranjican
      Author
      June 17, 2024 / 2:01 pm

      Yay! That’s awesome! I’m so happy to hear that ๐Ÿ™‚ Thanks for letting me know that you enjoyed my recipe! Day made!

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