Roasted Veggie Tacos with Creamy Cilantro Sauce

My favorite veggie tacos featuring flavorful roasted vegetables, hearty black beans, and a delicious five minute creamy cilantro sauce. These meatless tacos are simple to make and will satisfy the pickiest of eaters. Jump to the Roasted Veggie Tacos Recipe or read on to see our tips for making them.

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

Why I Love These Vegetarian Tacos

I hope you will love these vegetable tacos as much as I do. I make them all the time in my own kitchen. Here’s why:

  • This vegetarian tacos recipe is super easy to make.
  • You can adapt them to whatever produce is in season or in your fridge.
  • They are healthy! One serving is under 300 calories, has 11 grams of fiber, and has 9 grams of protein.
  • Thanks to a super fast creamy sauce, they are extra delicious and incredibly satisfying!
My favorite veggie tacos featuring flavorful roasted vegetables, hearty black beans, and a delicious five minute creamy cilantro sauce. These meatless tacos are simple to make and will satisfy the pickiest of eaters.

How to Make The Best Roasted 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!

Roasted veggies are a staple for us. We even make them in the summer — sometimes using the grill instead of the oven when it’s too hot to turn the oven on. I love to throw roasted vegetables on top of rice, salads, and into sandwiches, but my favorite way to enjoy them is to make these easy vegetarian tacos.

The vegetables can be roasted ahead of time, which helps with meal prep throughout the week.

Let me walk you though how I do it:

  • Cut vegetables into small chunks and keep them a similar size so they roast evenly.
  • Toss the vegetables 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.
  • Roast the veggies in a hot oven until tender (I like using a 425°F oven).
  • Five minutes before the vegetables are done roasting, toss cooked (or drained canned) black beans and a little more chili powder on to the baking sheet with the veggies so that they get a chance to warm up.
  • Serve the tacos with your favorite taco shells and toppings!
Roasting the veggies makes their flavor intensify. Remember to cut everything into a similar size so they roast evenly.
Roasting the veggies makes their flavor intensify. Remember to cut everything into a similar size so they roast evenly.
Five minutes before the vegetables are done, I add cooked (or canned) black beans tossed with some chili powder to the baking sheet so they warm up.
Five minutes before the vegetables are done, I add cooked (or canned) black beans tossed with some chili powder to the baking sheet so they warm up.

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.

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.

Take The Tacos Up A Notch With My 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 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.
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 Of My Favorite Taco Toppings

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

More Easy Vegetarian Recipes

Recipe updated. Since originally posting this recipe, we have tweaked the article and recipe to be more clear. – Adam and Joanne

Roasted Veggie Tacos with Creamy Cilantro Sauce

  • PREP
  • COOK
  • TOTAL

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

2 tablespoons fresh lime juice

1/2 jalapeño, seeds and membrane removed

1/2 cup packed cilantro leaves and tender stems

Salt to taste

Directions

  • Roast Vegetables
  • Heat the oven to 425 degrees Fahrenheit. 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 the vegetables, stirring occasionally, 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.

    • Make Cilantro Sauce
    • 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.

      • To Finish
      • 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.
  • 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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14 comments… Leave a Comment
  • Sheyla Walker July 31, 2019, 2:33 am

    Ok, so made this recipe and my little sister is a vegan…once she heard we were making tacos she wanted to make her vegan sour cream (cashews, lemon, ACV, dijon mustard) so I just piggy backed off of her mixture and added the cilantro,lime and jalapeno to the vitamix and it was a BIG HIT! So we actually had a fully vegetarian meal, fed 4 adults and 1 child…all were quite happy! We polished off the entire batch of the roasted veggies and creamy jalapeno sauce, a pot of dirty rice (cauliflower) and a can of organic refried beans 🙂 Yuuuuuuuum yuuuuuuuuuum😋😋😋

    Reply
  • Katie December 13, 2018, 7:52 pm

    I never do this but feel compelled to write a comment on this recipe because I make it ALL the time. It is so delicious, healthy, cheap and quick. I sub chayote squash becuase I like the texture better and forego the cilantro sauce and just put a squeeze of lime and a big dollop of Greek yogurt on top…YUM!!! If you put parchment or tin foil on the pan, you literally have NO clean up. Absolutely amazing. Thank you!!

    Reply
  • Kelly Karp November 4, 2018, 11:03 am

    These have become part of my normal rotation! I make the “crack broccoli” and add into these tacos…so delicious!!!

    Reply
  • Ash October 21, 2018, 10:45 am

    Hello,

    it is 1/2 jalapeno pepper or 1\2 cup?

    Reply
    • Joanne October 21, 2018, 1:01 pm

      Half a pepper.

      Reply
  • Ani October 4, 2018, 6:27 pm

    They were delicious! I enjoyed them. I will definitely make this again trying different vegetables. The creamy cilantro sauce is a dream come true! Thanks for sharing!

    Reply
  • Kathy July 28, 2018, 10:30 pm

    Fantastic!

    Reply
  • Gin April 11, 2018, 9:37 pm

    Going to try this soon. Sounds great.

    Reply
  • Lauren M. December 29, 2017, 9:37 pm

    Easy and delicious!

    Reply
  • Laura April 4, 2017, 9:06 am

    This was a great way to use up lots of vp veggies. Nice easy dinner.

    Reply
  • Jennifer October 24, 2016, 7:23 pm

    Just poured the remaining creamy cilantro sauce, left over from last night’s awesome roasted veggie tacos, on my scrambled eggs. Yummy! I’m loving this sauce! Addictive!

    Reply
  • Jennifer October 23, 2016, 7:10 pm

    Ok. I’m back with a 5 star rating!! So good!! The dressing perfectly complimented the roasted vegetables. Nothing left except a little dressing which I’ll double next time and serve as a salad dressing. We loved these tacos and my husband requests these be put into the dinner rotation, frequently!! 🙂

    Reply
  • Doreen October 22, 2016, 1:01 am

    Ok so first off these tasted as good as they look! I had to substitute mushrooms for the zucchini as we only had grown in Mexico zucchini and I try to buy only US grown. I also used Greek yogurt in place of the sour cream. All loved them. So terrific and gluten free! Thank you for another incredible palate pleaser.

    Reply
  • Jennifer October 17, 2016, 9:08 pm

    These look SO good!! I’m going to try them this weekend, already have my meal plan for the week. In the meantime, When are you two going to put out a cookbook?! 🙂

    Reply

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