Oven-Baked Veggie Tacos
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.
Ingredients
- 2 zucchinis
- 2 poblano or green bell peppers
- 1ΒΌ 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!