Fridge Friend Recipes
Roasted Vegetable Tacos with Cheddar recipe
Colourful roasted vegetable tacos with plenty of savoury depth and melted cheese. A satisfying vegetarian option that still feels hearty and indulgent.
35 min · Easy · Mexican-inspired Jump to method
Ingredients
- 8 taco shells tacos
- 1 medium, diced courgette
- 1 small, diced aubergine
- 1 medium, sliced onion
- 2 medium, diced tomato
- 100 g, grated cheddar cheese
- 2 tbsp water
- to taste salt
- to taste black pepper
- 2 tbsp plain cooking oil
| Nutrition | Per serving |
|---|---|
| Calories | 419 kcal |
| Protein | 12.1 g |
| Carbohydrates | 35.7 g |
| Fat | 24.2 g |
| Saturated fat | 8.1 g |
| Fibre | 5.6 g |
| Sugar | 5.7 g |
| Sodium | 380 mg |
Why this works
Moderate-energy vegetarian tacos with some fibre from vegetables, but relatively high in fat and saturated fat due to cheese and added oil.
Vegetable micronutrients. Courgette, aubergine, onion and tomato contribute vitamin C, potassium and a range of antioxidant compounds, including lycopene from tomato.
Calcium and protein. Cheddar provides a useful source of calcium and some protein, supporting bone health and satiety.
Saturated fat and sodium. Cheddar, taco shells and added salt can push saturated fat and sodium upwards, so portion size matters.
Method
- Heat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
- Toss the courgette, aubergine and onion with the oil, salt and black pepper.
- Roast for 25 minutes until tender and lightly browned.
- Warm the tacos according to the packet instructions.
- Fill the tacos with the roasted vegetables and tomato.
- Top with cheddar cheese and serve.
Other Tacos Recipes
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