SHEET PAN TACOS RECIPE BY TASTY
Here's what you need: black beans, portobello mushroom, pepper, jalapeño, red onion, grape tomatoes, avocado, fresh cilantro, olive oil, salt and pepper, chili powder, cumin, tortilla shell, lime, hot sauce
Provided by Chelsea Vetra
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.and place parchment paper on a baking tray, or lubricate it well with olive oil.
- Place your tomatoes, onions, peppers, and mushrooms on the sheet pan. Drizzle with approx. 1 tsp of olive oil, then sprinkle on the salt, pepper, chili powder and cumin.
- Place in the oven and cook for 25 minutes.
- Remove the tray from the oven, place black beans on the tray and mix the contents well. Place the tray back in the oven for 5 more minutes to warm up the beans.
- Remove from the oven. Use any tortilla shell you enjoy, add in avocado and then garnish with cilantro.
- Top with lime juice and hot sauce if desired. Serve.
Nutrition Facts : Calories 151 calories, Carbohydrate 20 grams, Fat 7 grams, Fiber 9 grams, Protein 4 grams, Sugar 1 gram
SHEET TRAY TACO NIGHT RECIPE BY TASTY
Here's what you need: kosher salt, ground black pepper, ground cumin, garlic powder, chili powder, flank steak, extra virgin olive oil, green bell pepper, mushroom, red bell pepper, medium red onion, broccoli, small corn tortillas, greek yogurt, lime juice, lime zest, kosher salt, black bean, fresh cilantro, pico de gallo, corn and black bean salsa, shredded cheddar cheese, guacamole, lime wedge, hot sauce
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 25
Steps:
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Make the DIY taco seasoning: Mix the salt, pepper, cumin, garlic powder, and chili powder together in a small bowl.
- Add the flank steak to a baking sheet. Drizzle with 2 teaspoons of olive oil and rub to coat, then sprinkle with 2 teaspoons of the taco seasoning and rub to coat evenly. To the other baking sheet, add the green bell pepper, mushrooms, red bell pepper, red onion, and broccoli. Drizzle with 1 tablespoon of olive oil and sprinkle with 2 teaspoons of taco seasoning. Toss to coat.
- Wrap the tortillas in foil, add to the baking sheet with veggies, and bake until the vegetables are browned and the steak is cooked to your liking, about 20 minutes. Let rest for 5 minutes, then thinly slice the steak against the grain.
- Make the lime crema: combine the Greek yogurt, lime juice, and zest in a small bowl. Season with salt.
- Serve the roasted steak and vegetables with the lime crema and your family's favorite toppings to create a DIY taco bar.
- Note: Feel free to serve with your family's favorite toppings to create a taco bar that'll make everyone happy.
- *Vegan/Vegetarian Substitution: Omit the steak and serve with 1 cup black beans for added protein.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 59 grams, Fat 23 grams, Fiber 10 grams, Protein 75 grams, Sugar 11 grams
SHEET PAN CRUNCH-WRAP RECIPE BY TASTY
Here's what you need: olive oil, onion, red bell pepper, cooked chicken, taco seasoning, fresh cilantro, lime, olive oil, onion, green bell pepper, red bell pepper, lime, paprika, cumin, pepper, salt, olive oil, onion, ground beef, tomato, lime, fresh cilantro, taco seasoning, butter, onion, tomato, eggs, salt, pepper, burrito flour tortillas, shredded cheddar cheese, shredded monterey jack cheese, bacon, corn tostadas, sour cream, salsa
Provided by Julie Klink
Categories Dinner
Yield 14 servings
Number Of Ingredients 36
Steps:
- Heat olive oil in a pan over medium heat. Add the onion and red bell pepper, and cook, stirring occasionally, until caramelized. Add the chicken, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat olive oil in a pan over medium heat. Add the onion, red bell pepper, and green bell pepper, and cook, stirring occasionally, until softened. Add the paprika, cumin, cayenne pepper, salt, and pepper, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat olive oil in a pan over medium heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the ground beef, break apart, and cook through until the beef is no longer pink. Add the tomato, taco seasoning packet, cilantro, and lime juice, and mix thoroughly. Remove from heat, cover, and refrigerate until ready to use.
- Heat butter in a pan over medium-low heat. Add the onion, and cook, stirring occasionally, until caramelized. Add the tomatoes, eggs, salt, and pepper. Fold the eggs and cook until they are no longer wet. Remove from heat, cover, and set aside.
- Generously spray a sheet tray with cooking oil spray.
- Place the tortillas so half of the tortilla is hanging over the edge of the pan. Place 6 tortillas around the border of the sheet tray and one tortilla in the middle, covering the exposed sheet tray.
- Sprinkle half of the cheddar cheese and half of the mozzarella cheese over the tortillas.
- Scoop the chicken mixture over the tortillas in the upper-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the onion and pepper mixture over the tortillas in the upper-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the beef mixture over the tortillas in the lower-right corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray.
- Scoop the egg mixture over the tortillas in the lower-left corner of the tray. Spread the mixture so that it fills ¼ of the sheet tray. Top with cooked bacon.
- Place the tostadas over the fillings.
- Sprinkle the rest of the cheese over the tostadas.
- Place the last flour tortilla over the cheese.
- Fold over the tortillas so they cover up the fillings and touch the center tortilla.
- Preheat oven to 375˚F (190˚C).
- Place another sheet tray on top of the crunch-wrap. Place an oven-proof weight, like a cast-iron skillet, on top of the sheet tray.
- Bake for 20 minutes. Remove weight and sheet tray. Bake for an additional 15 minutes until the tortillas are golden and crisp.
- Flip the crunch-wrap onto a cutting board.
- Slice and serve with salsa and sour cream.
- Enjoy!
Nutrition Facts : Calories 700 calories, Carbohydrate 30 grams, Fat 43 grams, Fiber 3 grams, Protein 44 grams, Sugar 5 grams
SHEET PAN SWEET POTATO TACOS RECIPE BY TASTY
Here's what you need: large sweet potato, red onion, garlic, black beans, taco seasoning, lime, olive oil, avocado, flour tortillas, cheddar cheese, salsa
Provided by Rachel Valliere
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425°F.
- On a sheet pan combine sweet potato, red onion, black beans, garlic, olive oil, and packet of taco seasoning and mix to coat.
- Bake in the oven for 20-25 minutes, until sweet potatoes are fork tender. Upon removing from the oven, squeeze a lime over the top.
- Warm tortillas, wrapped in damp paper towels, in the microwave for 20 seconds. Then, assemble by scooping veggie filling into tortillas and topping with sliced avocados, cheese, and salsa.
- Serve and enjoy.
Nutrition Facts : Calories 466 calories, Carbohydrate 65 grams, Fat 18 grams, Fiber 13 grams, Protein 11 grams, Sugar 8 grams
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