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.
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)
1/2 cup sour cream (or use tahini for vegan 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
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.
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.