Easy Veggie Tacos

Our favorite veggie tacos featuring flavorful roasted vegetables, black beans, and a delicious five minute creamy cilantro sauce. These vegetarian tacos are simple to make and will satisfy the pickiest of eaters.

Best Veggie Tacos

Related: Try our roasted cauliflower tacos with chili and lime!

Why I Love These Veggie Tacos

I hope you will love these easy veggie tacos as much as we do. We make them all the time and love how you can adapt them to whatever produce is in season or in your fridge.

They are also good for you, with one serving coming in under 300 calories, with 11 grams of fiber and 9 grams of protein. We also love the creamy cilantro sauce we share in the recipe below. It’s fast and really takes these tacos to the next level. Once you try it, you’ll be spooning it over everything.

Easy Veggie Tacos

How to Make the Best Veggie Tacos

These vegetable tacos could not be easier and are perfect for quick mid-week meals. You can even make everything ahead of time. Both the vegetables and the sauce can be made days in advance. Let’s do this!

To make the tacos, cut vegetables into small chunks and keep them a similar size so they roast evenly and then toss with a little oil, chili powder, and salt. I love using homemade chili powder, which I truly believe has more flavor than anything sold at the grocery store.

Roasting the veggies for tacos

Roast the veggies in a hot oven until tender (I like using a 425°F oven). Then, five minutes before the vegetables are done roasting, toss cooked (or drained canned) black beans and a little more chili powder onto the baking sheet with the veggies so that they have a chance to warm up.

adding cooked (or canned) black beans tossed with some chili powder to the baking sheet with veggies

The veggies take around 25 minutes to roast. I love how their flavor intensifies in the hot oven. Their edges become browned and caramelized, adding sweetness and texture.

Serve the tacos with your favorite taco shells and toppings! I love these homemade corn tortillas.

You could keep these 100% vegetable, but for some added protein I love throwing in the cooked or canned beans. My go-to beans for tacos are black beans, but any bean will work. When I have them in the kitchen, chickpeas are an excellent substitute. I keep the beans whole, but for a creamier taco base, you could mash them or use refried beans.

Homemade Creamy Cilantro Sauce

If you’ve been following along with our recipes for a while, you know we love our sauces! I love these tacos so much that they were begging for a delicious homemade sauce to accompany them. I wanted the sauce to taste creamy, bright, and fresh. It is made from 4 ingredients:

  1. Sour cream (for a dairy-free sauce, swap the sour cream with cashew cream or tahini)
  2. Fresh lime juice (you can also use lemon juice if that’s all you have)
  3. Cilantro complements the tacos, but most fine herbs will work. Try basil, parsley, dill, or a combination.
  4. Jalapeño adds a bright fresh flavor.

I love the sauce so much, that we keep a batch in the fridge most days. It takes less than five minutes to make so when the veggies and beans are roasting, you can easily make it.

To make the sauce, I blend the sour cream, lime juice, cilantro, and jalapeño until smooth. Then I check the seasoning and adjust with salt, pepper, and sometimes a bit more lime. The sauce is amazing drizzled over the veggie tacos, but it can also be used as a salad dressing, sauce for meats, or even drizzled over eggs in the morning.

Our five minute creamy cilantro sauce is perfect for topping tacos, but can also be drizzled over salads, rice bowls, meats, and even over eggs for breakfast.

More Favorite Taco Toppings

You can never have too many toppings for taco night, right? Here’s a list of my favorites:

Easy Veggie Tacos

  • PREP
  • COOK

Extra easy roasted veggie tacos recipe featuring flavorful roasted vegetables, hearty black beans, and a delicious five minute creamy cilantro sauce. Use whatever vegetables are in season, just remember to cut them into similar sized chunks before roasting so that they cook evenly. The creamy cilantro sauce can also be made ahead of time. Store it up to a week in the refrigerator. In addition to topping tacos, use it as a salad dressing or drizzle over meats. If you are vegan, we have shared an alternative (and delicious) sauce in the notes section below.

Serves 6 (2 medium tacos each)

You Will Need

Veggie Tacos

1 medium zucchini, cut into 1/4-inch pieces

1/2 medium red onion, peeled and cut into 1/4-inch pieces

1 red bell pepper, deseeded and cut into 1/4-inch pieces

10 cherry tomatoes, halved

2 teaspoons chili powder, we recommend our homemade chili powder

Salt to taste

1 tablespoon olive oil

1 (15-ounce) can black beans, drained and rinsed or 1 1/2 cups cooked black beans

12 medium or 24 small corn or flour tortillas

1 medium avocado, cut into cubes Pickled red onions, optional (see our quick pickled onions recipe)

Creamy Cilantro Sauce

1/2 cup sour cream (use tahini or cashew cream for dairy-free sauce)

2 tablespoons fresh lime juice

1/2 jalapeño, seeds and membrane removed

1/2 cup packed cilantro leaves and tender stems

Salt to taste


  • Roast Vegetables
  • 1Heat the oven to 425° Fahrenheit. Line a large low sided baking sheet with parchment paper or foil.

    2Place zucchini, onion, bell pepper, and tomatoes onto the baking sheet. Drizzle with olive oil. Scatter three quarters of a teaspoon of chili powder and a few pinches of salt over the vegetables. Toss to coat.

    3Roast the vegetables, stirring occasionally, until tender, about 25 minutes.

    4About 5 minutes before the vegetables are done, toss the black beans along with the remaining 1/4 teaspoon of chili powder and a light drizzle of olive oil onto the baking sheet with vegetables. Continue to roast until the beans are hot and vegetables done.

  • Make Cilantro Sauce
  • 1Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.

  • To Finish
  • 1Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.

    2Fill each warmed tortilla with vegetables and black beans. Top with avocado, pickled onions, and a drizzle of the cilantro sauce. Serve with extra sauce on the side.

Adam and Joanne's Tips

  • Lining the roasting pan with parchment paper keeps the vegetables from sticking. It also makes cleanup easier.
  • The vegetable and beans can be roasted days in advance and reheat well.
  • Vegan Substitute for Sauce: Instead of the sour cream based sauce, try this Dreamy Tahini Sauce recipe. It has tahini, garlic, lemon juice, and parsley. It would be delicious drizzled over the tacos.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving Serving Size 2 medium-size tacos with 1 tablespoon of sauce / Calories 286 / Protein 9 g / Carbohydrate 42 g / Dietary Fiber 11 g / Total Sugars 5 g / Total Fat 11 g / Saturated Fat 3 g / Cholesterol 7 mg
AUTHOR:  Adam and Joanne Gallagher
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18 comments… Leave a Review
  • Megan October 22, 2020, 4:42 pm

    These are a hit! I make them for my family often. I add in some corn to the mix – delicious 🙂 The cilantro sauce is amazing. I use it as a salad dressing if there is every any left over! We use corn tortillas so it also gluten free!


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