Mexican Roasted Vegetables (Easy Veggie Side for Tacos)
Mexican roasted vegetables are a delicious side dish or can be used in dishes like tacos, burritos, salads, and more. This roasted Mexican veggies are great for meal prep, easy to make and made with simple ingredients. This recipe requires just a few minutes of prep and are super versatile.
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Why you will love this recipe
- Easy to make – Mexican roasted vegetables are so easy to make. Simply chop the veggies, coat them in spices and oil and roast until perfectly cooked.
- Simple ingredients – roasted Mexican veggies are made with easy to find ingredients that you likely already have in your fridge and pantry.
- Great for meal prep – these Mexican vegetables reheat so well the next day and have so many uses. You can use the leftovers to make salads, tacos, quesadillas, nachos, frittatas and more.
- Versatile – use these Mexican roasted vegetables as a side dish for your favorite Mexican, Southwestern or Tex-Mex meals or in tacos, salads, burritos, burrito bowls, with eggs, frittatas, or in Mexican lasagna.
Ingredient spotlight
- Red onion – roasting red onion softens the onions and creates a super sweet flavor which pairs so well with the other veggies and spices.
- Zucchini squash and yellow squash – summer squash are great in these recipe. This recipe is a great way to use up excess summer produce. They easily absorb the spices which makes it perfect for this recipe.
- Bell peppers – red, yellow and orange bell peppers are best for this recipe. They roast up easily and are slightly sweet, which contrasts with the smoky chili powder flavor.
How to make Roasted Mexican Vegetables
Preheat the oven to 425F. Chop the veggies. Add veggies to a large bowl. Add olive oil and spices. Stir well to coat all the veggies in spices. Add the veggies to an extra large baking sheet (or divide between two regular sized sheets). Be sure the veggies can spread out, no overlapping. Roast at 425F for 20 minutes. After 20 minutes, stir well then cook another 5-10 minutes.
Tips for success
- Doubling the recipe – If doubling, use two sheet pans and rotate them halfway through cooking to ensure even roasting.
- Prep ahead for busy days – You can chop the vegetables up to 2–3 days in advance and store them in an airtight container in the fridge.
- Add spice if you want heat – This recipe is mild as written. For a little heat, add about 1/2 teaspoon of crushed red pepper flakes, cayenne, or fresh or pickled jalapeños.
- Pan recommendation (optional) – A large stainless steel sheet pan works really well for this recipe and makes cleanup easy.
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Mexican Roasted Vegetables (Easy Oven-Roasted Veggie Side)
These Mexican roasted vegetables are an easy, flavorful side dish made with bell peppers, squash, and red onion tossed in spices and roasted until perfectly tender. Ready in about 30 minutes, they’re perfect for tacos, burrito bowls, and meal prep.
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Servings: 4
Ingredients
- 2 medium red onions
- 1 medium bell pepper
- 2 medium zucchini
- 2 medium summer squash
- 2 teaspoons chili powder
- 1.5 teaspoon sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1.5 tablespoons olive oil
Instructions
- Preheat the oven to 425F.
- Chop the vegetables. Cut the onions into 1/2 inch cubes, chop the zucchini and summer squash into 1/2 inch cubes (cut the squash into 4, then cut into cubes), chop the bell peppers into 1/2 inch cubes.2 medium red onions, 1 medium bell pepper, 2 medium zucchini, 2 medium summer squash
- Add the veggies to a bowl. Add the olive oil and spices to the bowl and stir well.2 teaspoons chili powder, 1.5 teaspoon sea salt, 1 teaspoon garlic powder, 1 teaspoon ground cumin, 1.5 tablespoons olive oil
- Dump the veggies onto a extra large baking sheet. Bake in a 425F oven for 25 minutes. After 15 minutes, take the veggies from the oven, stir them and return to the oven to cook an additional 10 minutes.
Recipe Notes
Top tips
- Cut veggies evenly (and not too thin) – Cut the zucchini and squash a little thicker so they hold their texture. If cut too thin, they can become mushy.
- Use a large sheet pan – Spread the vegetables out on a large baking sheet so they have room to roast instead of steam. This helps them cook evenly and develop better texture.
- Coat well with oil and spices – Make sure the vegetables are evenly coated before roasting so everything is well seasoned and flavorful.
- Fridge: Store leftovers in the fridge for up to 4 days.
- Reheating leftovers: cook in the microwave 1:30 – 2 minutes or reheat in a skillet over medium heat for 5-7 minutes until heated through.
- Freezer: I don’t recommend freezing leftovers since the cooked zucchini and summer squash get watery when frozen and defrosted.
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
116
Fat
6
g
Carbohydrates
15
g
Fiber
4
g
Sugar
8
g
Protein
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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Other additions
- Veggies: Poblano peppers, mushrooms, jalapeno peppers, finely chopped broccoli, cauliflower rice
- Spice: Red pepper flakes, cayenne pepper, pickled jalapenos
- Fresh herbs: Cilantro, green onion
- Creaminess: Diced avocado, Cojita cheese or your favorite vegan feta cheese
- Brightness: Lime juice
- Spices: Smoked paprika, dried oregano
Ways to use roasted Mexican vegetables
- In tacos, burritos, burrito bowls, breakfast burritos
- As part of taco salads with creamy cilantro lime dressing
- Stuffed in enchiladas
- As a side dish for any Mexican inspired meal (this would go great with 10 Minute Skillet Taco Chicken or Mexican Spiced Shrimp)
- Make your own vegan nachos by adding a layer of black beans and vegan nacho cheese along with these roasted Mexican vegetables to your favorite tortilla chips
- In Mexican grain bowls with yellow garlic rice or cilantro lime quinoa, black beans, avocado, sliced radish and cilantro tahini sauce
- Make veggie taquitos or Mexican lasagna
Common questions
How to use leftover Mexican vegetables
- Reheat and add to tacos, burritos or breakfast burritos
- Add to frittatas or egg bakes
- Make a quick side dish for your morning eggs by scrambling up these veggies with some hash brown potatoes
- Reheat when making nachos or quesadillas
- In taco salad with cilantro lime rice and spicy tahini sauce
- Mexican vegetable wrap – combine the veggies with jalapeno artichoke hummus and avocado on your favorite tortilla or wrap.
Can I make this with frozen vegetables
Yes, you can make this with frozen veggies. I would suggest using frozen bell peppers, frozen onion, cauliflower rice and frozen broccoli (that is finely chopped). I don’t recommend using frozen zucchini or squash as it can get waterlogged and soggy when roasted.
Be sure to add 5-10 minutes to the cooking time to ensure that excess water from the veggies defrosting in the oven has time to evaporate.
Can I use taco seasoning?
Yes, if you want to make this recipe even easier to prepare, you can simply toss the veggies in about 1.5 tablespoons of taco seasoning instead of measuring out the spices.
