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
Alternative methods for warming tortillas:
- 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.***