Easy Veggie Tacos
- PREP 20min
- COOK 25min
- TOTAL 45min
These veggie tacos are super flavorful, thanks to roasted vegetables, hearty black beans, and a quick, creamy cilantro sauce that you’ll want to put on everything! Use your favorite seasonal veggies, just make sure to cut them into similar-sized pieces for even roasting. Bonus: the cilantro sauce can be made ahead and keeps for up to a week in the fridge. It’s perfect on salads, meats, or even as a dip. We’ve also included a delicious vegan sauce option in the tips below!
You Will Need
Veggie Tacos
1 medium zucchini, cut into 1/4-inch pieces
1 small red onion, peeled and cut into 1/4-inch pieces
1 red bell pepper, seeds removed and cut into 1/4-inch pieces
10 cherry tomatoes, halved
2 teaspoons chili powder, see homemade chili powder
Salt to taste
1 tablespoon olive oil
1 (15oz) can black beans, drained and rinsed, or 1 ½ cups cooked black beans
12 (6-inch) tortillas, see homemade corn tortillas
1 medium avocado, cut into cubes
1/4 cup pickled red onions, optional, see quick pickled onions
Creamy Cilantro Sauce
1/2 cup (113g) 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
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
Place zucchini, onion, bell pepper, and tomatoes on the baking sheet. Add olive oil, 3/4 teaspoon of chili powder, and a few pinches of salt over the vegetables. Toss, and then spread into one layer.
Roast the vegetables, stirring occasionally, until tender, about 25 minutes.
About 5 minutes before the vegetables finish, toss the black beans with the remaining 1/4 teaspoon of chili powder, and a light drizzle of olive oil. Then, add them to the baking sheet with vegetables. Continue to roast until the beans are hot and the vegetables are done.
While the veggies and beans roast, make the creamy 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.
Wrap tortillas in aluminum foil in two stacks. Place in the oven for 10 to 15 minutes, or until heated through.
Assemble tacos, adding a generous spoonful of sauce, avocado, and pickled onions on top.
Adam and Joanne's Tips
- Storing: Keep the roasted veggies and beans in an airtight container in the fridge for up to 4 days. The sauce lasts in an airtight container for up to 1 week.
- Vegan sauce: Substitute sour cream for plant-based sour cream, tahini, or cashew cream. You can also use this creamy tahini sauce, which is made with garlic, lemon, and parsley.
- The nutrition facts provided below are estimates.