Tacos
Roasted Broccoli and Cheddar Tacos
Roasted broccoli, garlic and onion fill corn tortillas beneath a layer of melted cheddar. Pickled peppers, parsley and lemon bring a bright finish to these oven-baked tacos.
- Prep time
- 15 minutes
- Cook time
- 35 minutes
- Makes
- 6 large or 12 small tacos
Estimated total time: 50 minutes.
Let’s make it.
Roast the broccoli mixture.
Heat the oven to 400°F. Cut the broccoli into bite-sized florets; peel and thinly slice any tender stem you want to use. Toss with the garlic, sliced onion, olive oil, salt and pepper. Spread in one layer on a rimmed baking sheet and roast for about 20–25 minutes, tossing halfway through, until the broccoli is tender and browned at the edges.
Build the tacos.
Arrange the tortillas in a single layer on a clean baking sheet, using two sheets if needed. Divide the roasted vegetables among six 6-inch tortillas or twelve 4-inch tortillas. Cover evenly with the grated cheddar.
Bake until melted.
Return to the 400°F oven for about 5–10 minutes, until the cheese is melted and bubbling and the tortilla edges are lightly toasted. Begin checking the 4-inch tacos at 5 minutes so their edges do not become too dry.
Garnish and serve.
Finish with chili flakes, drained pickled peppers and chopped parsley. Serve immediately with lemon wedges. Enjoy open-faced, or gently fold while the tortillas are still warm and flexible.
From the kitchen
- Cut broccoli florets small enough to fit comfortably on the tortillas and roast evenly.
- Keep the vegetables in a single layer so they brown instead of steaming.
- Original or Turmeric corn tortillas both work, with twelve 4-inch Street Taco tortillas for the smaller version.
The basics
Get to know your tortillas.
Explore three heating methods, freezing and thawing advice, and tips for cooking with corn tortillas.
Cooking with tortillas