Our favorite veggie tacos featuring flavorful roasted vegetables, black beans, and a delicious five minute creamy cilantro sauce. These vegetarian tacos are simple to make and will satisfy the pickiest of eaters.
Related: Try our roasted cauliflower tacos with chili and lime!
Why I Love These Veggie Tacos
I hope you will love these easy veggie tacos as much as we do. We make them all the time and love how you can adapt them to whatever produce is in season or in your fridge.
They are also good for you, with one serving coming in under 300 calories, with 11 grams of fiber and 9 grams of protein. We also love the creamy cilantro sauce we share in the recipe below. It’s fast and really takes these tacos to the next level. Once you try it, you’ll be spooning it over everything.
How to Make the Best Veggie Tacos
These vegetable tacos could not be easier and are perfect for quick mid-week meals. You can even make everything ahead of time. Both the vegetables and the sauce can be made days in advance. Let’s do this!
To make the tacos, cut vegetables into small chunks and keep them a similar size so they roast evenly and then toss with a little oil, chili powder, and salt. I love using homemade chili powder, which I truly believe has more flavor than anything sold at the grocery store.
Roast the veggies in a hot oven until tender (I like using a 425°F oven). Then, five minutes before the vegetables are done roasting, toss cooked (or drained canned) black beans and a little more chili powder onto the baking sheet with the veggies so that they have a chance to warm up.
The veggies take around 25 minutes to roast. I love how their flavor intensifies in the hot oven. Their edges become browned and caramelized, adding sweetness and texture.
Serve the tacos with your favorite taco shells and toppings! I love these homemade corn tortillas.
You could keep these 100% vegetable, but for some added protein I love throwing in the cooked or canned beans. My go-to beans for tacos are black beans, but any bean will work. When I have them in the kitchen, chickpeas are an excellent substitute. I keep the beans whole, but for a creamier taco base, you could mash them or use refried beans.
Homemade Creamy Cilantro Sauce
If you’ve been following along with our recipes for a while, you know we love our sauces! I love these tacos so much that they were begging for a delicious homemade sauce to accompany them. I wanted the sauce to taste creamy, bright, and fresh. It is made from 4 ingredients:
- Sour cream (for a dairy-free sauce, swap the sour cream with cashew cream or tahini)
- Fresh lime juice (you can also use lemon juice if that’s all you have)
- Cilantro complements the tacos, but most fine herbs will work. Try basil, parsley, dill, or a combination.
- Jalapeño adds a bright fresh flavor.
I love the sauce so much, that we keep a batch in the fridge most days. It takes less than five minutes to make so when the veggies and beans are roasting, you can easily make it.
To make the sauce, I blend the sour cream, lime juice, cilantro, and jalapeño until smooth. Then I check the seasoning and adjust with salt, pepper, and sometimes a bit more lime. The sauce is amazing drizzled over the veggie tacos, but it can also be used as a salad dressing, sauce for meats, or even drizzled over eggs in the morning.
More Favorite Taco Toppings
You can never have too many toppings for taco night, right? Here’s a list of my favorites:
Easy Veggie Tacos
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PREP
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COOK
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TOTAL
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!
6 Servings
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
1Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil.
2Place 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.
3Roast the vegetables, stirring occasionally, until tender, about 25 minutes.
4About 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.
5While 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.
6Wrap tortillas in aluminum foil in two stacks. Place in the oven for 10 to 15 minutes, or until heated through.
7Assemble 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.
Nutrition Per Serving
Serving Size
2 tacos with 1 tablespoon of sauce
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Calories
286
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Protein
9g
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Carbohydrate
42g
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Dietary Fiber
11g
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Total Sugars
5g
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Total Fat
11g
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Saturated Fat
3g
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Cholesterol
7mg
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