Go Back
tex-mex veggie grilled cheese

Tex-Mex Veggie Grilled Cheese (Vegetarian)

A vegetarian sandwich made healthy on a sprouted grain bread and loaded up with roasted tex-mex veggies and lots of flavor.
Prep Time 20 mins
Cook Time 6 mins
Total Time 26 mins
Course Main Course
Servings 2 sandwiches


  • 1 red onion, sliced lengthwise
  • 1 red bell pepper, seeds removed and sliced
  • Sea salt to taste
  • Taco seasoning (optional)
  • 2 sprouted grain English muffins, or 4 pieces sprouted grain or whole grain bread
  • 1 small ripe avocado
  • 2 oz shredded cheese, Mexican blend


  • Prep the roasted veggies first (this can be done ahead of time). Preheat the oven to 425 degrees. Place a sheet of parchment paper over a large baking sheet. Spread the veggies out on the covered baking sheet, and lightly sprinkle with sea salt and taco seasoning. Roast veggies for 12-15 minutes. Cook the veggies shorter time for crispier veggies, or cook them a few minutes longer for more caramelized veggies. Remove veggies from the oven and set aside.
  • Heat a pan over medium heat and spray pan with cooking spray. Place one half of each English muffin, or 2 pieces of bread if using, on the pan. Top with the roasted veggies, then the cheese and then the sliced avocado. Add another light sprinkle of sea salt, and then top each muffin half or piece of bread with the other half or piece of bread. Cook for about 3 minutes, then using a spatula, flip the sandwich over and cook on the other side for about 3 minutes, or until the cheese begins to melt and the bread is toasted.
  • Save any remaining roasted veggies for another sandwich tomorrow!