Best 2 Roasted Vegetables For Mexican Nite Recipes

Embark on a culinary journey to create a vibrant Mexican feast with our collection of roasted vegetable recipes. From sizzling fajitas to hearty burritos, discover a symphony of flavors that will tantalize your taste buds. Let your kitchen be filled with the aroma of roasted bell peppers, zucchini, and onions, infused with spices and herbs that capture the essence of Mexican cuisine. Savor the smoky richness of roasted vegetables, perfectly charred yet tender, as they mingle with savory fillings and tangy salsas. Each recipe promises an explosion of colors and textures, inviting you to craft a delectable Mexican meal that will leave a lasting impression.

**Recipes:**

1. **Roasted Vegetable Fajitas:** Experience the sizzling delight of classic fajitas, featuring an array of roasted bell peppers, onions, and zucchini. Tender strips of chicken or succulent shrimp are marinated in a zesty blend of spices, then grilled to perfection. Assemble your fajitas with warm tortillas, guacamole, salsa, and sour cream, creating a vibrant and flavorful feast.

2. **Roasted Vegetable Enchiladas:** Indulge in the layered goodness of enchiladas, filled with a medley of roasted vegetables, black beans, and cheese. Corn tortillas are smothered in a rich enchilada sauce, topped with melted cheese and baked until bubbly and golden brown. Each bite offers a harmonious blend of textures and flavors, sure to delight your senses.

3. **Roasted Vegetable Burritos:** Wrap yourself in a hearty and satisfying burrito, packed with roasted vegetables, rice, beans, and your choice of protein. Roasted bell peppers, zucchini, and corn add a vibrant touch to this classic Mexican dish. Drizzle with salsa, guacamole, and sour cream for an extra layer of flavor.

4. **Roasted Vegetable Tacos:** Elevate your taco night with a vegetarian twist. Roasted bell peppers, onions, and zucchini are seasoned with Mexican spices and herbs, then nestled in crispy corn tortillas. Top with your favorite taco toppings, such as lettuce, tomatoes, cheese, and salsa, for a fiesta of flavors and textures.

5. **Roasted Vegetable Nachos:** Create a Mexican-inspired party platter with roasted vegetable nachos. Crisp tortilla chips are loaded with roasted bell peppers, onions, zucchini, and a variety of toppings, including beans, cheese, guacamole, and salsa. Drizzle with a creamy sour cream sauce for a tantalizing appetizer or snack.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGGIE TACOS WITH CREAMY CILANTRO SAUCE

Roasted Veggie Tacos with Creamy Cilantro Sauce image

Extra easy roasted veggie tacos recipe featuring flavorful roasted vegetables, hearty black beans, and a delicious five minute creamy cilantro sauce. Use whatever vegetables are in season, just remember to cut them into similar sized chunks before roasting so that they cook evenly. The creamy cilantro sauce can also be made ahead of time. Store it up to a week in the refrigerator. In addition to topping tacos, use it as a salad dressing or drizzle over meats. If you are vegan, we have shared an alternative (and delicious) sauce in the notes section below.

Provided by Adam and Joanne Gallagher

Categories Dinner

Time 45m

Yield Serves 6 (2 medium tacos each)

Number Of Ingredients 15

Ingredients

1 medium zucchini, cut into 1/4-inch pieces
1/2 medium red onion, peeled and cut into 1/4-inch pieces
1 red bell pepper, deseeded and cut into 1/4-inch pieces
10 cherry tomatoes, halved
2 teaspoons chili powder, we recommend our homemade chili powder
Salt to taste
1 tablespoon olive oil
1 (15-ounce) can black beans, drained and rinsed or 1 1/2 cups cooked black beans
12 medium or 24 small corn or flour tortillas
1 medium avocado, cut into cubes Pickled red onions, optional (see our quick pickled onions recipe)
1/2 cup sour cream (or use tahini for vegan sauce)
2 tablespoons fresh lime juice
1/2 jalapeño, seeds and membrane removed
1/2 cup packed cilantro leaves and tender stems
Salt to taste

Steps:

Heat the oven to 425 degrees Fahrenheit. Line a large low sided baking sheet with parchment paper or foil.
Place zucchini, onion, bell pepper, and tomatoes onto the baking sheet. Drizzle with olive oil. Scatter three quarters of a teaspoon of chili powder and a few pinches of salt over the vegetables. Toss to coat.
Roast the vegetables, stirring occasionally, until tender, about 25 minutes.
About 5 minutes before the vegetables are done, toss the black beans along with the remaining 1/4 teaspoon of chili powder and a light drizzle of olive oil onto the baking sheet with vegetables. Continue to roast until the beans are hot and vegetables done.
Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.
Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
Fill each warmed tortilla with vegetables and black beans. Top with avocado, pickled onions, and a drizzle of the cilantro sauce. Serve with extra sauce on the side.

Nutrition Facts : ServingSize 2 medium-size tacos with 1 tablespoon of sauce, Calories 286, Protein 9 g, Carbohydrate 42 g, Fiber 11 g, Sugar 5 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 7 mg

ROASTED VEGETABLES FOR MEXICAN NITE

Roasted Vegetables for Mexican Nite image

As a vegetarian I always look for new ways to turn the same old dish into something new and tasty. Since I love Mexican food I add these veggies to my burritos, tacos, and tostados. On a recent trip to Washington DC my sister took me to a place that does Mexican food with Californian style. This following recipe is an inspiration from our lunch (and dinner) that day. The vegetables are only limited by your palate.

Provided by SpicyGirl

Categories Lunch/Snacks

Time 40m

Yield 4 cups, 3-4 serving(s)

Number Of Ingredients 10

Ingredients

1 yellow zucchini (sliced)
1 medium onion (cut into wedges)
1 green bell pepper (cut into strips)
1 red bell pepper (cut into strips)
4 garlic cloves (minced)
1 teaspoon garlic powder
1 teaspoon salt
1/2 package of old el paso taco seasoning
4 teaspoons cumin (slightly crushed)
4 tablespoons vegetables or 4 tablespoons corn oil

Steps:

Mix all the vegetables together with the oil.
Then add salt, garlic powder, garlic, cumin and Old El Paso seasoning.
Bake in the oven for approximately 25 minutes or until vegetables are tender.

Nutrition Facts : Calories 65.9, Fat 1.1, SaturatedFat 0.1, Sodium 790.6, Carbohydrate 13, Fiber 3.3, Sugar 5.9, Protein 2.9

### Tips

Use a variety of vegetables. Choose vegetables that roast well and have different colors and flavors. Some good options include bell peppers, broccoli, carrots, zucchini, and sweet potatoes.

Cut the vegetables into uniform sizes. This will help them cook evenly. For smaller vegetables, such as cherry tomatoes, you can leave them whole.

Toss the vegetables in olive oil and seasonings. This will help them roast to perfection and develop a delicious flavor.

Spread the vegetables in a single layer on a baking sheet. This will ensure that they cook evenly.

Roast the vegetables at a high temperature. This will help them caramelize and develop a crispy texture.

Keep an eye on the vegetables while they are roasting. You may need to stir them occasionally to ensure that they cook evenly.

### Conclusion ```html

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover vegetables. By following these tips, you can roast vegetables that are perfectly cooked and full of flavor. So next time you're looking for a healthy and delicious side dish, give roasted vegetables a try!

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