Roasted Veggie Tacos with Homemade Tortillas

Course dinner
Keyword Mexican, tortillas, vegan, vegetables
Servings 6 servings


Corn Tortillas (makes around 20 4-6” tortillas)

  • 2 cups masa harina
  • ½ teaspoon salt
  • cups hot water

Roasted Sweet Potatoes

  • 2 sweet potatoes, chopped
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • pepper, to taste

Steamed Broccoli

  • 1 head of broccoli chopped into florets
  • salt and pepper, to taste

Caramelized Onions

  • 1 large onion sliced
  • 1 tablespoon olive oil or butter, or a combination
  • ½ teaspoon salt
  • pinch of sugar, optional


  • 2 cups shredded cheese, cheddar, monterey jack, cotija
  • salsa
  • cilantro leaves for garnish
  • a couple avocados, sliced or cubed
  • limes, cut into wedges


Corn Tortillas

  1. Combine masa harina and salt. Add hot water and stir to combine. Knead until smooth and no longer sticky. The dough should feel springy. Let rest for 15 minutes.
  2. Break off a small nugget of dough, roll into a ball, then press between 2 sheets of plastic with a tortilla press or roll out thinly with a rolling pin.
  3. Heat skillet over medium-high heat. Cook tortillas for 1-2 mins per side.

Roasted Sweet Potatoes

  1. Roast chopped sweet potatoes, tossed well with two tablespoons of olive oil and seasoned with salt and pepper, for 30 minutes at 425℉ until cooked through.

Steamed Broccoli

  1. Place a steamer basket fitted inside a large pot of water. Bring to a boil and add the broccoli, salt and pepper. Cover and steam until tender and bright green, about 3-5 minutes.

Caramelized Onions

  1. Heat 1 tablespoon of oil, butter or a combination in a large, deep saute pan over medium heat. When hot, add the sliced onions and sprinkle with salt. Cook for 5 minutes, then reduce heat to medium low and sprinkle on the sugar, if you're using it. Cook for another half an hour, stirring occasionally, until golden brown and soft. 

To Assemble

  1. Assemble tacos in tortillas with about ¼ cup of veggies, a sprinkle of cheese, some avocado, and top with a spoonful of salsa and a few leaves of cilantro.