My first year of graduate school, I was blessed with a roommate who also loved spending time in the kitchen. We often weren’t home at the same time which left little room for cooking together. Instead, I might come home from class and find his homemade bread sitting on the counter. Or, he would come home to a slice of homemade cheesecake. Baking was truly the passion of the household. However, we also had a routine of taco night once a week. This was our favorite meal to share with friends and we had an entire speech that we would serve up with the food. The ingredients were routine but ample – ground beef, shredded cheese, avocado, tomatoes, sour cream, etc… The speech we gave encouraged our friends to make their taco experience their own. Add what you want, skip the toppings that aren’t your favorite. Taco night never disappointed.
Fast forward a few years and taco night has become a national trend. Hello, #tacotuesday! Over the years, I have also expanded on my taco repertoire. In particular, I love changing up the fillings. Lately, I’ve been making lots of veggie tacos. This is basically a sheet pan dinner – who doesn’t love an easy sheet pan dinner?! You’ll get your veggies plus protein from chickpeas all flavored in what you’ll recognize as classic taco seasoning.
Sheet Pan Veggie Tacos
Ingredients
- 3 cups butternut squash, cut into 1/2" cubes
- 2 cups red cabbage, chopped into 1" pieces
- 1/2 lb Brussels sprouts, ends trimmed, then cut in half length wise
- 15oz can chickpeas, drained and rinsed
- 1 medium jalapeno, stemmed, seeded and chopped
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 12 flour or corn tortillas
- Optional toppings: avocado, salsa, hot sauce
Instructions
- Preheat oven to 420°F.
- Place squash, cabbage, Brussels sprouts, chickpeas, and jalapeno in a large bowl. Stir in olive oil and all spices until vegetables are evenly coated.
- Spread vegetable mixture out on a sheet pan and bake for 20minutes, stirring halfway through.
- While vegetables are cooking, wrap tortillas in foil then place in oven for the last 10 minutes of vegetable cook time.
- Fill tortillas with vegetable mixture and toppings as desired.
Notes
- Heat tortillas, one at a time, in a skillet over medium heat for about 30 seconds then flip and heat for another 30 seconds. Repeat this for each tortilla.
- If you have a gas stovetop, you can heat tortillas, one at a time, directly over the flame, flip with tongs after 15 seconds. You might need to flip them a few times in order to get them slightly toasted. ***Keep flame low and watch the tortillas closely so you don’t catch them on fire.***
