Description
These Baked Vegetarian Tacos are packed with lots of summer veggies, refried beans and melty cheese! They’re great for meal prep!
Ingredients
Scale
- 1 medium sized zucchini, diced
- 1 medium sized yellow summer squash, diced
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 8–10 tortillas, I used flour tortillas but corn would be great too
- 1 cup refried beans
- 1/2 cup shredded cheese, or more if desired
- Olive oil or cooking spray
- Salt and pepper, to taste
Instructions
- Pre-heat oven to 425 degrees F. Heat a large pan over medium heat and add a couple of teaspoons of olive oil. Add in your diced veggies (zucchini, squash, red pepper, onion) and the seasonings and salt and pepper, to taste. Cook veggies until they’re softened and starting to brown, 15-20 minutes.
- Spray a large sheet pan with cooking oil, or rub with olive oil. I like to heat my tortillas in a pan for a few seconds before adding the fillings so they don’t break when I fold them over. Spread one half of each tortilla with a couple tablespoons of refried beans, top with a spoonful of the veggie mixture and sprinkle some cheese on top. Fold the other side of the tortilla over and place on the baking sheet. Spray the tops with some cooking spray and place in the oven.
- Bake tacos until the cheese is melted and the outside is lightly browned and crispy, 10-15 minutes. Let cool for a few minutes before enjoying.
Notes
You can use whatever kind of tortillas you like, but just note that the size of tortillas you use will determine how many servings you get.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner, Vegetarian
- Method: Stovetop, Oven
- Cuisine: Mexican Inspired
