This easy veggie tacos recipe is packed full of spice-roasted vegetables and black beans for a bit of protein. Jump to the Veggie Tacos recipe or read on to see our tips for making them.
We make these often and usually use whatever vegetables we have in the kitchen at the time. In the recipe below, I’ve included our favorites, but don’t be afraid to swap or add other vegetables. Just remember to cut everything to a similar size and you should be good.
One of my favorite parts to the recipe is the quick and creamy cilantro sauce. It is made from 4 ingredients: sour cream, lime juice, cilantro, and jalapeño. It tastes fresh and bright — the perfect complement to spice-roasted veggies.
YOU MAY ALSO LIKE: Chile Butter Shrimp Tacos filled with chile butter spiced shrimp, mashed avocado and a quick, and crunchy red cabbage slaw. It’s no secret that we love tacos. If you’re like us and can’t get enough of them, take a look at these.
How to Make Roasted Veggie Tacos
These vegetable tacos could not be easier and are perfect for quick mid-week meals. Both the vegetables and sauce can be made days in advance.
Roasted veggies are a staple for us. We even do it in the summer — sometimes using the grill instead of the oven when it’s too hot. You can roast them ahead of time, which helps with meal prep throughout the week. Throw them on top of rice, salads, into sandwiches, or make these easy vegetarian tacos.
Cut the vegetables to a similar size then toss with a little bit of oil, chili powder, and salt. Roast them in a hot oven until tender — this should take around 25 minutes. As the vegetables roast their flavors intensify. Edges become browned and caramelized, adding sweetness and texture.
There’s lots to choose from when it comes to chili powder. Our favorite is actually one that we make ourselves. We shared our Homemade Chili Powder recipe with you a little while ago and highly recommend that you use it to make these tacos.
About 5 minutes before the vegetables are done, we add cooked (or canned) black beans tossed with a little more chili powder. As the vegetables finish roasting the beans reheat on the same baking sheet. (Less dishes!) By the way, we use chili powder a lot — try our utterly delicious vegetarian bean chili recipe for another way to use it.
While the veggies roast, we make the sauce. It takes less than 5 minutes.
Blend sour cream, lime juice, cilantro, and jalapeño until smooth. Season to taste with salt, and then store in the refrigerator. The sauce is amazing drizzled over tacos, but can also be used as a salad dressing, sauce for meats, or even drizzled over eggs in the morning.
If you’re looking for a vegan substitute for the sauce, try our Dreamy Tahini Sauce recipe. It has tahini, garlic, lemon juice, and parsley. It would be delicious drizzled over the tacos. In fact, we’ve already shared how we drizzle it over honey roasted carrots.
Roasted Veggie Tacos with Creamy Cilantro Sauce
This veggie taco recipe is packed full of spice-roasted vegetables and black beans for a bit of protein. The vegetable and beans can be roasted days in advance and reheat well. 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.
Use the recipe below as a guide, we often use whatever vegetables we have in the kitchen at the time. Below are our favorites, but don’t be afraid to swap or add other vegetables. Just remember to cut everything to a similar size and you should be good.
You Will NeedVeggie 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
1 teaspoon 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
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
- Make Cilantro Sauce
- To Finish
Heat the oven to 425 degrees F. Line a large low sided baking sheet with parchment paper or foil.
Place 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. Roast, stirring occasionally, in the oven until tender, about 25 minutes.
About 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.
Add 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.
Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
Fill 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.
- 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 Supertracker recipe calculator to calculate approximate values.