Roasted Vegetable Tacos

Fire up the oven! Roasting fresh veg is so easy and they make an excellent filling for tacos.
  • 40 Minutes Total Time
  • Mild Spice Level
  • 11 Ingredients
  • 6 Servings


  • 100g mushrooms, sliced
  • 1 onion, cut into wedges
  • 2 red peppers, deseeded and thickly sliced
  • 1 large courgette, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed chillies
  • 115g Cheddar cheese, grated
  • 12 Old El Paso™ Crunchy Taco Shells
  • To Serve
  • Old El Paso™ Thick ‘N’ Chunky Salsa
  • Soured cream


  • Preheat the oven to 200ºC (180ºC for fan assisted ovens), gas mark 6. Place all the vegetables in a large shallow roasting tray. Drizzle over the oil and toss to coat then sprinkle over the salt and crushed chillies.
  • Roast, uncovered, for 25-30 minutes, turning once until tender and lightly charred in places. Meanwhile warm the taco shells as directed on the packaging.
  • Divide the grated cheese between the tacos and top with the roasted vegetables. Serve with the salsa and soured cream.