These vegetarian tacos are as easy as having one sheet pan loaded with veggies and poblano peppers and 30 minutes. In no time you’ll have a filling, healthy, plant-based dinner!
When the taco craving strikes, it strikes.
We’re talking give me a taco stat and load it up with extra cheese, creamy guac, and a squeeze of lime (bonus points if a margarita comes with it).
I won’t say how often this craving hits for me (hint: it happens quiiiiite often), but I’m always looking for ways to mix up vegetarian tacos. The versatility you have within meatless taco recipes is incredible.
I’m a sucker for a good black bean and corn taco but add in some roasted poblano peppers and mushrooms and I’m done for. You will be too.
Taco Tuesday?! Pch. Taco every single day, please and thank you.
What You Need to Make Sheet Pan Tacos
Every night, considering how dang easy this healthy vegetarian sheet pan recipe is.
You read that right: SHEET. PAN. TACOS.
Yes, that means they’re made on a sheet pan. Yes, that means in the oven. Yes, that means ONE PAN. One pan and only one pan to wash.
Yes, that means that once it goes into the oven this is a pretty hands-off recipe. You’ll have to peel the oven-roasted poblano peppers, yes, but more on that in a minute.
All the ingredients eventually get roasted in the oven. Here’s what we have:
- poblano peppers
- black beans
- frozen corn (thawed)
- chili powder
- garlic powder
Did you see that list? Few ingredients, loads of flavor.
Since this is a one-pan dinner, you’ll use the same sheet pan to roast both the peppers and the rest of the veggies (score!).
Use a sheet of foil to easily separate the peppers and mushroom mixture. The mushrooms and onions roast first – with a little bit of butter to keep them moist. Easily make it vegan by subbing in some olive oil.
Towards the end, toss in the black beans and thawed corn to warm through. Peel the peppers, and away you go straight to delicious one-pan dinner heaven.
How to Roast Poblano Peppers
Have you roasted poblano peppers yet? It’s quite easy to do with just a few simple steps, and take this vegetarian taco recipe to the next level.
Once they’re on the pan with a tiny bit of oil, they’ll go into the oven to begin roasting. You’ll want to rotate them in order to roast evenly and make removing the skins an easier task.
Once they’re done roasting, place them in a covered bowl to steam. This loosens the peel and makes it easier to remove.
Take the back of your knife or another utensil and gently scrape back the skin, using your fingers to peel as needed (but be careful, they may still be hot!).
Remove the seeds, chop them up and add them to the rest of the veggie mix! Voila! Roasted Poblano Pepper Tacos!
But wait, how hot are poblano peppers?
Not really hot.
Poblano peppers are a very mild pepper, making them easy-to-eat for those who don’t love spice (yep, even kid-friendly!).
Roasting the peppers brings a depth of flavor out, too. This means they’re absolutely rock star in these tacos.
What to Serve with Vegetarian Sheet Pan Tacos
Every single one of your Mexican food favorites, of course. Then add some drinks, like a Triple Citrus Margarita.
I highly recommend homemade guacamole, for starters. Tortilla chips, naturally. A side of Cheesy Mexican Rice would be a top-notch choice, too. Maybe a side of instant-pot refried beans (easy and hands-off, too!).
Whether you’re team flour or corn tortilla, top the tacos with fresh pico de gallo, along with crispy lettuce for a crunch. Add some cheese (a good cheddar or a classic cotija) or sour cream. A squeeze of lime juice is great, too.
Whatever your heart desires, tacos are here!
Vegetarian Sheet Pan Tacos
- 3-4 poblano peppers
- 1 TBSP neutral oil
- 8 oz. mushrooms diced
- 1/2 medium onion (yellow or red) thinly sliced
- 3/4 tsp cumin
- 1/2 tsp chili powder
- 1/8 tsp cayenne pepper
- 1 tsp fine sea salt
- 1 TBSP unsalted butter or olive oil for vegan
- 1 15 oz. can black beans drained and rinsed
- 1 cup frozen corn kernels thawed in water and drained
- 8-10 tortillas
- avocado or guacamole
- shredded cheese
- Preheat oven to 425°F. Lightly oil one half of a large baking sheet and cover the other half with foil, folding up the middle edge to create a division. Place the whole poblano peppers on the oiled side of the pan.
- Toss diced mushrooms and sliced onions with cumin, chili powder, cayenne pepper, and salt. Then spread the mixture evenly on the foil side of the baking sheet. Dot the top of the mushroom mixture with cubed butter (or olive oil). Bake for 12 minutes.
- After 12 minutes, flip the peppers and toss the mushrooms, continuing to bake for an additional 5-6 minutes.
- Remove peppers and place them in a covered container (a bowl with a plate or lid on top will work great!) and let them steam while the rest of the veggies continue cooking in the oven. At this time, toss the black beans and corn in with the mushroom mix, and bake for approximately 4 additional minutes.
- Peel the poblano peppers by gently holding the stem and using the back edge of a knife to scrape the skin off. Once they're peeled, cut off the stems, slice down the middle to remove the seeds, and dice. Toss the poblano pieces with the mushroom mixture to complete the taco filling. Serve the filling with tortillas and toppings as desired. Enjoy!