Roasted Veggie Tacos
Easy Veggie Tacos bring together roasted zucchini, bell pepper, onion, tomatoes, and black beans with a creamy cilantro sauce, wrapped in warm tortillas. This quick, wholesome meal is packed with fiber, plant protein, and fresh flavors, ideal for a nutritious and satisfying dinner or lunch.
Equipment
- 1 Large Rimmed Baking Sheet
- 1 Blender or Food Processor
- Parchment Paper or Aluminum Foil (for lining and wrapping)
- Measuring Spoons (set of at least 1/4 tsp, 1/2 tsp, 1 tsp)
- Oven (for roasting and warming tortillas)
Ingredients
For the Roasted Vegetables and Beans:
- 1 medium zucchini chopped into 1/4-inch pieces
- 1 small red onion peeled and diced into 1/4-inch pieces
- 1 red bell pepper seeded and cut into 1/4-inch chunks
- 10 cherry tomatoes halved
- 1 tablespoon olive oil
- 2 teaspoons chili powder divided
- Salt to taste
- 1 15-ounce can black beans, drained and rinsed (or about 1 ½ cups cooked black beans)
- 12 small 6-inch tortillas, warmed
For the Creamy Cilantro Sauce:
- ½ cup sour cream or plant-based alternative
- 2 tablespoons fresh lime juice
- ½ jalapeño pepper seeds and membranes removed
- ½ cup packed fresh cilantro leaves with tender stems
- Salt to taste
For Serving:
- 1 medium avocado diced
- ¼ cup pickled red onions optional
Instructions
- Prepare Oven and Vegetables: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup. In a large bowl, combine chopped zucchini, red onion, bell pepper, and halved cherry tomatoes.
- Season and Arrange Vegetables: Drizzle the vegetables with olive oil and sprinkle 1 ½ teaspoons of chili powder and a pinch of salt over them. Toss everything gently to coat evenly. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast Vegetables to Tenderness: Place the baking sheet in the oven and roast the vegetables for about 25 minutes, stirring halfway through to ensure even cooking. The veggies should be tender and slightly caramelized.
- Prepare and Add Black Beans: About five minutes before the vegetables are done, toss the drained black beans with the remaining ½ teaspoon chili powder and a light drizzle of olive oil. Add the beans to the baking sheet, stirring gently to combine. Return to the oven and continue roasting until the beans are heated through and the vegetables are perfectly roasted.
- Blend Creamy Cilantro Sauce: While the veggies and beans roast, combine sour cream, lime juice, jalapeño, cilantro, and a pinch of salt in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning by adding more lime juice or salt if desired.
- Warm Tortillas: Wrap the tortillas in two stacks using aluminum foil and place them in the oven for 10 to 15 minutes, until they are warmed thoroughly and pliable.
- Assemble and Serve Tacos: Build each taco by layering roasted vegetables and black beans on a warm tortilla. Top generously with creamy cilantro sauce, diced avocado, and pickled red onions if using. Serve immediately and enjoy!
Notes
- Veggie Variations: Feel free to swap in other seasonal vegetables like mushrooms, corn, or asparagus. Just keep pieces uniform in size for even roasting.
- Make-Ahead Sauce: The cilantro sauce keeps well in the fridge for up to one week, making it great for meal prep or adding to other dishes like salads and grilled proteins.
- Vegan Option: Replace sour cream with vegan sour cream, cashew cream, or tahini to suit a plant-based diet without sacrificing flavor.
- Storage Tips: Store leftover roasted veggies and beans in an airtight container in the refrigerator for up to 4 days. Reheat gently to maintain texture.
- Spice Level: Adjust the amount of jalapeño or chili powder to suit your heat preference. Remove seeds for milder flavor.
