Name: Sheet Pan Veggie Tacos with Salsa Queso
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 red bell pepper, cut into strips; 1 yellow bell pepper, cut into strips; 1 orange bell pepper, cut into strips; 1 red onion, cut into half moons; 4 portobello mushroom caps, cut into strips; 1 Tbsp olive oil; 2 Tbsp taco or fajita seasoning; 1 cup enchilada sauce; ½ tsp kosher salt, to taste; 8 corn or flour tortillas; 2 avocados, sliced; 1 cup unsalted raw cashews; ½ cup chipotle salsa; ½ cup water; ¼ cup nutritional yeast; 1 tsp kosher salt

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Elevate your weeknight dinners with these easy and delicious Sheet Pan Veggie Tacos with Salsa Queso. A vibrant, plant-based meal that’s perfect for mixed-diet families and minimal cleanup!

Taco Tuesday meets sheet pan game changer in these mouthwatering Sheet Pan Veggie Tacos with Salsa Queso. These tacos are more than just a quick weeknight meal—they’re a flavorful and nutritious solution for busy families. The combination of roasted bell peppers, onions, and mushrooms, all seasoned to perfection and drizzled with rich enchilada sauce, creates a vibrant filling that pairs perfectly with creamy avocado slices and smoky, chipotle-infused queso. With everything cooked on a single sheet pan, cleanup is a breeze, making this dish as practical as it is delicious. Whether you’re cooking for a mixed-diet family or looking for a new Taco Tuesday favorite, these tacos are sure to become a household staple.

Why You'll Love This Recipe

These Sheet Pan Veggie Tacos with Salsa Queso are a weeknight hero in every sense. If you’re looking for a quick and easy dinner that doesn’t compromise on flavor, you’ve found it. With just 35 minutes from start to finish, this recipe delivers a delicious meal in no time, perfect for those busy evenings when you need something fast and satisfying.

The beauty of this dish lies in its simplicity—a true one-pan wonder. Everything roasts together on a single sheet pan, so you’ll spend less time washing dishes and more time enjoying your meal. Despite the minimal effort, the flavor is anything but basic. The roasted vegetables, enhanced by a rich enchilada sauce and a creamy, smoky chipotle queso, make each bite a burst of flavor.

These tacos are also incredibly versatile and diet-friendly. Whether you’re vegan, gluten-free, or cooking for a mixed-diet family, this recipe caters to everyone. Serve with corn tortillas for a gluten-free option, or customize with a taco-seasoned protein for non-vegans. Plus, the meal prep potential is high—the components can be prepped ahead of time and stored, making it even easier to pull together on those extra hectic nights. This recipe is bound to become a favorite in your rotation, bringing both convenience and deliciousness to your table.

What You Need To Make Sheet Pan Veggie Tacos

To create this sheet pan wonder, you’ll need a few key ingredients that make this dish a flavor-packed and easy weeknight option:

Bell Peppers

Red, yellow, and orange bell peppers add a vibrant, sweet crunch to the tacos, roasting to perfection for a caramelized finish.

Red Onion

Cut into half moons, the red onion adds a mild, slightly sweet flavor that balances out the sweetness of the peppers.

Portobello Mushrooms

These meaty mushroom strips provide a hearty texture and a rich, umami flavor that makes the tacos feel satisfying and substantial.

Olive Oil & Seasonings

A drizzle of olive oil helps the vegetables roast beautifully, while taco or fajita seasoning and a drizzle of enchilada sauce infuse the veggies with bold, savory flavors. A sprinkle of kosher salt brings all the ingredients together.

Corn or Flour Tortillas

These serve as the perfect vessel for your roasted veggies. Corn tortillas keep it gluten-free, while flour tortillas offer a softer wrap.

Avocado Slices

Creamy avocado slices add a rich, fresh element that complements the smoky and savory flavors of the roasted vegetables.

Salsa Queso

A homemade blend of unsalted raw cashews, chipotle salsa, water, nutritional yeast, and kosher salt creates a creamy, smoky queso that takes these tacos to the next level. This is the ultimate finishing touch that adds a luxurious creaminess and a hint of heat.

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How To Make Sheet Pan Veggie Tacos

With just a few simple steps, these veggie tacos come together to deliver a flavorful, satisfying meal. Here’s how to make them:

1. Roast the Vegetables:

Toss the bell peppers, onion, and mushrooms with olive oil, seasoning, and enchilada sauce. Spread them on a sheet pan and roast in the oven until they’re tender and slightly charred.

2. Prepare the Salsa Queso:

While the vegetables are roasting, blend together the cashews, chipotle salsa, water, nutritional yeast, and salt until smooth and creamy.

3. Assemble the Tacos:

Warm the tortillas, fill them with the roasted vegetables, and top with sliced avocado and a generous drizzle of the chipotle queso. Serve and enjoy!

Meal Prep & Storage Tips

Meal prep and storage are key to making these Sheet Pan Veggie Tacos even more convenient for busy weeknights. Here’s how to get ahead and keep everything fresh:

Prep Ahead:

Save time by chopping the vegetables and preparing the chipotle queso up to 3 days in advance. Store each component in separate airtight containers in the refrigerator, so they’re ready to go when you are.

Storage:

Any leftover roasted vegetables and queso should be stored in separate airtight containers in the fridge. They’ll stay fresh for up to 5 days, making them perfect for quick and easy meals later in the week.

Reheating:

When you’re ready to enjoy the leftovers, simply reheat the vegetables in the oven or microwave. The queso can be gently warmed in a saucepan or microwave, ensuring it maintains its creamy texture.

Freezing:

While the roasted vegetables are best enjoyed fresh, the queso can be frozen for up to 3 months. When you’re ready to use it, thaw the queso overnight in the fridge and give it a quick blend to restore its smooth, creamy consistency.

What To Serve With Sheet Pan Veggie Tacos

Pairing the right sides with these Sheet Pan Veggie Tacos can elevate your meal and add even more variety to your dinner table. Here are some great options:

Side of Black Beans:

A simple side of black beans not only adds extra protein but also brings a hearty, satisfying element to your meal. Season them with a bit of cumin and lime juice for a flavorful boost.

Mexican Rice:

A side of Mexican rice is a great way to round out the meal. Its subtle spices and fluffy texture complement the bold flavors of the tacos.

Corn on the Cob:

Whether grilled or roasted, corn on the cob is the perfect companion for these tacos. The sweet, smoky flavor pairs beautifully with the roasted vegetables and creamy queso.

Chips & Salsa:

Keep it classic with a side of crispy tortilla chips and your favorite salsa or guacamole. It’s a great way to add a crunchy texture to your meal.

Margaritas:

For a festive touch, serve these tacos with a refreshing margarita or a non-alcoholic lime spritzer. The bright citrus flavors will balance the richness of the tacos and queso.

FAQs

Can I make this recipe nut-free?

Yes! Replace the cashews in the queso with pepitas (pumpkin seeds) soaked overnight for a nut-free version that’s just as creamy and delicious.

How can I make this recipe gluten-free?

Use corn tortillas instead of flour tortillas to keep the tacos gluten-free.

Can I add a protein to this dish?

Absolutely. For non-vegans, serve these tacos with a side of taco-seasoned chicken, beef, or even shrimp. You can also add beans or tofu for an extra vegan protein boost.

What’s the best way to reheat leftovers?

Reheat the roasted vegetables in the oven or microwave until warmed through. The queso can be reheated on the stove over low heat or in the microwave, stirring frequently to prevent it from separating.

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