Roasted Veggie Tacos with Creamy Cilantro Sauce

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.

Serves 6 (2 medium tacos each)

You Will Need


Adam and Joanne's Tips

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
The full recipe post can be found on Inspired Taste here: