Sheet Pan Veggie and Chickpea Tacos

Name: Sheet Pan Veggie and Chickpea Tacos
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: American,
Ingredients: 1 package taco business; 1/4 cup oil; 2 medium bell peppers cut into bite-size pieces (about 2 cups); 1 medium red or yellow onion cut into bite-size pieces (about 1 cup); 1 medium zucchini or yellow squash trimmed and sliced (about 1 cup_; 1 cup sliced white mushrooms or baby bella mushrooms; 1 can (15 1/2 oz) chickpeas drained and rinsed; 12 (6-inch ) flour tortillas warmed

There’s no such thing as too many taco nights, honey. Seasoned with McCormick® Taco Business Seasoning Mix by Tabitha Brown, this simple but flavorful sheet pan take on veggie tacos is an easy weeknight meal the whole family will love. Recipe created in partnership... Read More Read Less

10m

PREP TIME

20m

COOK TIME

313

CALORIES

8

INGREDIENTS

Servings: 6 (2 taco)

Ingredients

1 package Salt Free Taco Business by Tabitha Brown Seasoning Mix
1/4 cup oil
2 medium bell peppers, cut into bite-size pieces (about 2 cups)
1 medium red or yellow onion, cut into bite-size pieces (about 1 cup)
1 medium zucchini or yellow squash, trimmed and sliced (about 1 cup_
1 cup sliced white mushrooms or baby bella mushrooms
1 can (15 1/2 ounces) chickpeas, drained and rinsed
12 flour tortillas, warmed

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 400°F. Mix Seasoning Mix and oil in large bowl. Add vegetables and chickpeas; toss to coat. Arrange veggie mixture in an even layer on large foil-lined baking pan sprayed with no stick cooking spray.
2 Roast 20 minutes or until veggies are tender crisp, stirring halfway through cooking.
3 Spoon veggie and chickpea mixture into warm tortillas. Serve with desired toppings, such as lettuce, chopped tomato, avocados, and vegan sour cream.