If you’re looking for a fresh way to change up taco night, these Chicken and Roasted Veggie Tacos are it. Roasted sweet potatoes, cauliflower, zucchini, smoky pinto beans, and seasoned chicken make every bite hearty, flavorful, and satisfying.
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A Note From My Kitchen
I threw these tacos together one night using ingredients I already had in the fridge, and they turned out even better than I expected. The roasted vegetables add so much flavor and texture, and paired with the chicken and pinto beans, the tacos feel hearty and satisfying without being too heavy.
I love finding ways to work extra vegetables into Mexican-inspired meals, and these Chicken and Roasted Veggie Tacos turned out so good. If you’ve tried my Chicken and Veggie Baked Tostadas, this recipe has a similar hearty, flavor-packed vibe with roasted vegetables, smoky beans, and seasoned chicken tucked into toasted tortillas.
The leftovers are fantastic too since the chicken, beans, and roasted vegetables reheat really well for easy lunches and dinners throughout the week.
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Ingredient Notes
- Chicken: Follow my Air Fryer Mexican Shredded Chicken recipe using boneless skinless chicken thighs. I like to chop the cooked chicken into small bite-size pieces instead of shredding it for this recipe because it mixes better with the roasted vegetables.
- Vegetables: Cut the sweet potato, cauliflower, and zucchini into small, evenly sized pieces for the best texture and easier taco assembly. Add the zucchini halfway through roasting so it becomes tender without getting too soft.
- Seasoning: The roasted vegetables are seasoned with cumin, smoked paprika, garlic powder, and onion powder for a warm, smoky flavor that pairs perfectly with the chicken and beans.
- Pinto beans: The Easy Seasoned Pinto Beans add some great flavor and help make the tacos more filling. You can substitute black beans, if you’d like.
- Tortillas: Street taco-size flour tortillas work especially well here, but small corn tortillas are also delicious.
- Optional toppings: Shredded cheddar, Monterey Jack, or a cheddar-Jack blend, sour cream, cilantro, lime wedges, and hot sauce are all delicious options for serving.
How to Make Chicken Tacos with Roasted Vegetables
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
- Season and cook the boneless skinless chicken thighs in your air fryer.
- Chop the cooked chicken into bite-size pieces.
- Season the sweet potato and cauliflower with olive oil and spices.
- Spread the vegetables in an even layer on a baking sheet and roast.
- Toss the zucchini with olive oil, salt, and pepper.
- Add the zucchini to the baking sheet and continue roasting until the vegetables are tender and lightly browned.
- Prepare the Easy Seasoned Pinto Beans while the vegetables finish roasting.
- Layer pinto beans, roasted vegetables, and chopped chicken in toasted tortillas. Add your favorite toppings before serving.
Storage Tips
Store the chicken, roasted vegetables, and pinto beans separately in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop and assemble the tacos just before serving.
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Chicken and Roasted Veggie Tacos
Ingredients
- 1 recipe Air Fryer Mexican Shredded Chicken, see recipe for ingredients
For the Roasted Vegetables
- 1 medium sweet potato, peeled and cut into ½-inch cubes (about 3 cups)
- ½ head cauliflower, cut into small ½-inch florets (about 3 cups)
- 1 medium zucchini, chopped into ½-inch pieces
- 2 to 3 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 recipe Easy Seasoned Pinto Beans, see recipe for ingredients
- 12 Street taco size flour or corn tortillas, toasted
Optional Toppings
- Cilantro, lime wedges, sour cream, shredded cheddar or Monterey Jack cheese (or a cheddar/Jack blend), hot sauce.
Instructions
Prepare the Chicken
- Start the Air Fryer Mexican Shredded Chicken according to the recipe directions (chop instead of shred). This will take about 20 minutes.
Roast the Veggies
- Meanwhile, preheat the oven to 425°F. Place the sweet potato and cauliflower in a medium bowl, drizzle with 2 tablespoons olive oil, and toss with the cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread the vegetables in an even layer on a large rimmed baking sheet and roast for 12 to 15 minutes.
- Place the zucchini in the empty bowl. Drizzle with a little olive oil and season with salt and pepper and toss to coat. Remove the baking sheet from the oven, add the zucchini, and gently toss with the other vegetables. Return to the oven and roast for another 10 to 15 minutes, or until the vegetables are fork tender and lightly browned at the edges.
Make the Beans
- While the vegetables finish roasting, prepare the Easy Seasoned Pinto Beans according to the recipe directions.
Toast the Tortillas and Prep the Toppings
- Toast the tortillas in a skillet over MEDIUM heat for about 30 seconds per side, or until lightly browned. Prep any optional toppings.
Assemble the Tacos
- Layer pinto beans, roasted vegetables, and chicken in the toasted tortillas. Add a dollop of sour cream and your favorite toppings.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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