Sheet Pan Carrot Tacos

Posted on June 09, 2019 by Anne Milneck | 3 comments

Sheet pan suppers. Oh, how we love them. So much so that we talk about them in our Smidgen podcast. (You subscribed, right? What are you waiting for? Listen on Apple podcasts, Spotify or wherever you get your podcasts.) Back to the sheet pans...we love this recipe for all its possibilities. Load it up with seasonal veggies, season it with our Taco Tuesday blend and Supper will be ready in no time. Fun Fact: we tested Taco Tuesday blend on other days of the week. The results? Works perfectly any day!

4 large carrots, peeled and cut into 3 inch sticks
2 bell peppers (we used red and yellow), seeded and cut into thin strips
1 small yellow onion, cut into thin half moons
1 small red onion, cut into thin half moons
1 can black beans, drained and rinsed
1 cup corn, fresh or canned (be sure to drain)
Taco Tuesday blend
Garlic Jalapeno Extra Virgin Olive Oil

Preheat oven to 400°F. Line 2 sheet pans with parchment paper.

Arrange the carrots and yellow onion on one sheet pan. Carrots take longer to cook than bell peppers, black beans and corn. As you change up this recipe, keep in mind the cooking time of different vegetables and be sure to separate longer cooking vegetables from others on separate sheet pans. For example, asparagus cooks very quickly versus a sweet potato. 

Arrange the bell pepper, red onion, black beans and corn on the second sheet pan. Season the contents of both sheet pans, liberally, with Taco Tuesday blend. Drizzle with Garlic Jalapeno Extra Virgin Olive Oil. Use your hands to combine the ingredients, then spread the contents of the sheet pans from end to end. Try not to leave the ingredients mounded into piles.

Roast the carrots for 20 mins or until tender and beginning to brown on the edges. The onions on this pan will caramelize into golden deliciousness.

Roast the bell peppers, black beans and corn for about 10 mins or until the bell peppers are softened and beginning to brown. The corn and black beans will likely burst and get crispy. Again, golden deliciousness. Are you eating it right off the pan yet? 

Serve on tortillas with our Restaurant Style Big Batch Salsa and all the accoutrement: avocado, cilantro, jalapenos, slaw. Our Creamy Cilantro Sauce would be dynamite here.

Check out how we made this on our podcast Smidgen!




3 Responses

Barbara Friscia
Barbara Friscia

March 21, 2020

i use portabello mushrooms thickly sliced as the “fajita meat”. They are on a separate sheet pan due to cooking time difference but makes a delicious fajita!

Anne Milneck
Anne Milneck

July 30, 2019


So happy to hear your feedback on this recipe and your adaptation of it. Love having you as a faithful customer.

Happy cooking!


July 30, 2019

These were delicious, Anne. It will be something we will fix again. We added some fajita chicken to it for our group. It’s amazing how the Jalapeno oil adds flavor but not heat. Glad to know that.

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