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Chicken tacos with roasted sweet potatoes, cauliflower, and zucchini topped with pinto beans, shredded cheese, sour cream, and fresh cilantro on a wooden board.
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Chicken and Roasted Veggie Tacos

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 454kcal
Author: Valerie Brunmeier

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

Optional toppings are not included in nutrition calculation.
Storage: 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.

Nutrition

Serving: 2tacos | Calories: 454kcal | Carbohydrates: 47g | Protein: 34g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 749mg | Potassium: 1133mg | Fiber: 9g | Sugar: 5g | Vitamin A: 5655IU | Vitamin C: 33mg | Calcium: 130mg | Iron: 5mg