Roasted Veggie Tacos
A vibrant, easy-to-make veggie taco recipe featuring roasted seasonal vegetables, black beans, and a creamy cilantro sauce. High in fiber and plant-based protein, it’s nutritious, flavorful, and perfect for everyday meals or meal prep.
Equipment
- 1 Rimmed Baking Sheet
- 1 Blender
- Aluminum Foil
- Measuring Spoons
- Chef’s Knife
Ingredients
Vegetables & Beans:
- 1 medium zucchini diced into 1/4-inch cubes
- 1 small red onion peeled and chopped into 1/4-inch pieces
- 1 red bell pepper seeded and cut into 1/4-inch pieces
- 10 cherry tomatoes halved
- 1 15 oz can black beans, drained and rinsed (or 1 ½ cups cooked black beans)
Seasonings & Oil:
- 1 tablespoon olive oil
- 2 teaspoons chili powder divided
- Salt to taste
- Tortillas & Toppings:
- 12 corn tortillas 6-inch size
- 1 medium avocado cubed
- 1/4 cup pickled red onions optional
Creamy Cilantro Sauce:
- 1/2 cup sour cream or plant-based alternative for vegan option
- 2 tablespoons fresh lime juice
- 1/2 jalapeño seeds and ribs removed
- 1/2 cup packed fresh cilantro leaves and stems
- Salt to taste
Instructions
- Prepare the Oven and Vegetables: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or aluminum foil to prevent sticking and simplify cleanup. In a bowl, combine the diced zucchini, chopped red onion, bell pepper, and halved cherry tomatoes. Drizzle the vegetables with olive oil, sprinkle 1 ¾ teaspoons of chili powder, and add a pinch of salt. Toss everything gently until the vegetables are evenly coated, then spread them out in a single layer on the prepared baking sheet.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for about 20 minutes. Every 7-8 minutes, gently stir the veggies to promote even cooking and caramelization. The goal is to achieve tender, slightly charred edges for maximum flavor.
- Add Black Beans to Roast: While the veggies roast, toss the black beans with the remaining ¼ teaspoon chili powder and a light drizzle of olive oil. After the vegetables have roasted for 20 minutes, add the seasoned black beans to the baking sheet, mixing them gently with the veggies. Return the sheet to the oven and roast everything together for an additional 5 minutes, until the beans are warmed through and the vegetables are perfectly tender.
- Make the Cilantro Sauce: While the roasting finishes, prepare the sauce by placing sour cream, lime juice, jalapeño, cilantro leaves, and a pinch of salt in a blender or food processor. Blend until completely smooth and creamy. Taste the sauce and adjust with more lime juice or salt if needed.
- Warm the Tortillas: Wrap the tortillas in two stacks, each covered tightly with aluminum foil. Place them in the oven during the last 10-15 minutes of cooking to warm through evenly without drying out.
- Assemble Your Tacos: Once everything is ready, lay out the warmed tortillas and fill each with a generous scoop of the roasted veggie and bean mixture. Top with cubed avocado, a spoonful of creamy cilantro sauce, and a few pickled red onions if desired.
Notes
- Storage: Keep leftover roasted vegetables and beans refrigerated in an airtight container for up to 4 days. The cilantro sauce stays fresh for up to a week when stored in a sealed jar or container.
- Vegan Option: Replace sour cream with plant-based sour cream, cashew cream, or tahini for a delicious dairy-free alternative.
- Vegetable Variations: Feel free to swap in other seasonal vegetables such as sweet potatoes, mushrooms, or corn for a personalized twist. Just be sure to cut them into similar sizes for even roasting.
- Meal Prep Friendly: This recipe reheats beautifully, making it a great choice for preparing lunches or dinners ahead of time.