Start your morning off right with these mouthwatering Roasted Vegetable Breakfast Tacos that are not only bursting with flavor but also incredibly easy to make! Imagine biting into a warm corn tortilla filled with perfectly roasted zucchini, bell peppers, and cherry tomatoes, topped with creamy avocado and a splash of zesty lime. This delightful Mexican-inspired breakfast is a feast for the senses and will have you eagerly anticipating breakfast every day! With just 35 minutes from prep to plate, you’ll wonder how something so delicious can be so simple. Ready to elevate your breakfast game? Let’s dive into the recipe!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 small corn tortillas
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, sliced
- Fresh lime wedges for serving
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and dice the zucchini and bell pepper into uniform, bite-sized pieces approximately 1/2 inch in size. Halve the cherry tomatoes to ensure even roasting.
- In a large mixing bowl, combine the diced zucchini, bell pepper, and cherry tomatoes. Drizzle olive oil over the vegetables and sprinkle with chili powder, salt, and black pepper. Toss thoroughly to ensure even coating.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Ensure they are not overcrowded to allow proper roasting and caramelization.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even browning and prevent burning.
- While vegetables are roasting, warm the corn tortillas. You can do this by wrapping them in aluminum foil and placing them in the oven for the last 5 minutes of vegetable roasting, or by heating them individually in a dry skillet.
- Remove roasted vegetables from the oven. They should be tender with slightly crispy edges and a golden-brown color.
- Slice the avocado just before serving to prevent browning. Cut into thin, even slices.
- Assemble the tacos by placing roasted vegetables in the warm tortillas. Top with avocado slices and squeeze fresh lime juice over each taco.
- Serve immediately while vegetables are hot and tortillas are warm. Optional: Add additional salt, pepper, or hot sauce to taste.
Tips
- Prep Ahead: To save time in the morning, chop your vegetables the night before and store them in an airtight container in the fridge. This way, you can simply toss them in the oven when you're ready to cook!
- Customize Your Veggies: Feel free to swap in your favorite vegetables or whatever you have on hand. Sweet potatoes, red onions, or even spinach can add a unique twist to your tacos.
- Perfect Tortillas: For the best flavor, try using fresh corn tortillas. If you can find them, they elevate the dish to another level. If not, warming them in a skillet gives them a nice char.
- Don’t Skip the Lime: Fresh lime juice adds a bright, tangy flavor that complements the roasted vegetables perfectly. Squeeze it generously over your tacos just before serving!
- Make It Spicy: If you like a little heat, consider adding sliced jalapeños to the vegetable mix before roasting or drizzling your tacos with hot sauce before serving.
- Serving Suggestions: These tacos are fantastic on their own, but you can also serve them with a side of black beans or a fresh fruit salad for a complete breakfast experience.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 5g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 0mg
