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 – and 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.
With tacos, it’s like vegetarian dinner recipes have never-ending options, which means weeknights just got that much more exciting. Taco Tuesday?! Pch. Taco every single day, please and thank you.
What You Need to Make Sheet Pan Tacos
And when I say make them, I might mean making them 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
- or just use homemade taco seasoning!
Did you see that list? Few ingredients, loads of flavor.
How To Make Poblano Pepper Tacos
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, folding it up on the middle edge. This ‘divider’ keeps the liquid that releases from the mushrooms, as well as the melted butter, with those veggies for moisture.
Place the poblano peppers on the side of the sheet pan without the foil, and the mushroom and onion mixture on the foil-lined side. Then dot butter on top of the mushrooms. Easily make it vegan by subbing in some olive oil.
The vegetables will roast in the oven, getting tossed about halfway through the cooking time. Towards the end, black beans and frozen corn are added to the mushroom mixture and cooked for a few minutes. They go in at the end because they basically just need to get heated through.
Now, let’s dive into those peppers a little more, because they have a few more steps to them.
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, alongside the other vegetables, place them in a bowl, covered, which allows them to steam. This loosens the peel and makes it easier to remove.
After several minutes, remove the peppers and place them on a cutting board. Use the back of your knife or another utensil and gently scrape back the skin, and use your fingers to peel as needed (but be careful, they may still be hot!).
With the skin removed, cut the peppers in half, remove the seeds, chop the flesh of the pepper, and then add the diced pepper to the rest of the veggie mix! Voila! Roasted Poblano Pepper Tacos!
But wait, how spicy are poblano peppers?
The short answer: not really spicy.
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 stars 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 or a Spicy Mango 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 and if you’d like, throw some cilantro lime rice in there. 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!
Did you make this recipe? Please leave a star rating and review in the form below. I appreciate your feedback, and it helps others, too!
Get the Recipe Vegetarian Sheet Pan Tacos
- 3-4 poblano peppers
- 1 Tablespoon 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 Tablespoon 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!
- Nutrition facts are for the filling only.
- Use about 1 TBSP homemade no-salt taco seasoning in place of the seasonings, if you have it on hand, and keep the salt in this recipe to season accordingly.
These look AMAZING!! I will be adding this to my menu next week… ?
Yayay! Hope you love them! 🙂
Another 5 star recipe! This is an explosion of flavor in your mouth with every bite!
Thank you so much, Jenny!! I’m so glad you enjoyed it!
These were wonderful, felt like I was in Mexico having authentic food! Took me a minute to figure out the peeling (skin is so thin, not sure if it would hurt anything just to leave it) of the peppers, but once I had that down, totally worth it. Yum, my husband loved them too.
That makes me so happy to hear – nothing like a good taco and feeling like you’re on the beach! It’s recommended to peel poblano peppers because the skin can be tough and hard to digest. I’m glad you got the hang of it. Thanks so much, Kelley!
Amazing Tacos!! Decided to try this recipe, fully knowing my husband doesn’t like anything vegetarian. But we absolutely loved how flavorful everything was!! I’m excited to add this to my repertoire of recipes
Quite the endorsement!! Thank you SO much Becky, I’m so glad you both enjoyed them!