Easy Veggie Tacos

Discovering the Perfect Veggie Taco

My Favorite is  Easy Veggie Tacos and It all started on a sunny Saturday afternoon. I was craving something fresh and light, but with a twist of Mexican flair. As I looked through my pantry and fridge, I found a bounty of vegetables begging to be used. A head of cauliflower, sweet potatoes, and colorful bell peppers seemed like they were destined for a taco night. That’s when the idea of Easy Veggie Tacos struck me. I thought, why not create a simple yet flavorful dish that would satisfy my taste buds and be easy to make?

Roasting to Perfection

I preheated the oven to 400°F and got to work chopping the veggies. I mixed cumin, coriander, turmeric, garlic powder, and a touch of cayenne for some extra kick. Tossing the vegetables with olive oil and this spice mix made the kitchen smell amazing. Once everything was spread out on the baking sheet, I put it in the oven. As the vegetables roasted, they caramelized and developed a rich, deep flavor. The sweet potatoes became tender, and the cauliflower got a perfect golden hue.

Assembling the Tacos

With the veggies done, I charred some soft corn tortillas on the stove for that authentic taco taste. I placed a generous amount of the roasted vegetables and black beans on each tortilla. Sliced avocado and crunchy red cabbage added a fresh and creamy contrast. For the finishing touch, I drizzled the tacos with my favorite jalapeno cashew cream sauce. Each bite was a delightful explosion of flavors and textures, proving that simple ingredients could come together to make something truly special.

A Meal to Remember

Sitting down to enjoy these Easy Veggie Tacos, I felt a sense of satisfaction. The meal was not only delicious but also healthy and fulfilling. The combination of roasted veggies, creamy avocado, and spicy sauce created a taco experience I’d remember for a long time. It was a reminder that sometimes, the best meals come from the simplest ideas. As I savored each bite, I knew this recipe would become a staple in my kitchen, perfect for any occasion.

Chef’s Notes- Easy Veggie Tacos

• Cut all vegetables into uniform sizes to ensure even roasting. This helps them cook evenly and get that perfect caramelization.
• For the best flavor and texture, char the tortillas directly over a gas burner or on a hot skillet until they’re slightly crispy and have a smoky flavor. This step adds a lovely depth to the tacos.
• If you prefer milder flavors, reduce or omit the cayenne pepper. For an extra kick, add a pinch more or include some hot sauce.
• Keep an eye on the vegetables in the last 10 minutes of roasting to prevent them from burning. Stirring halfway through helps ensure even cooking.
• You can roast the vegetables and beans a day in advance. Just reheat them in the oven or on the stove before serving to save time on busy days.
• Experiment with different sauces based on your preference. The jalapeno cashew cream adds a creamy and spicy kick, while the cilantro yogurt sauce offers a cooling contrast.

Easy Veggie Tacos

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Get ready to fall in love with these Easy Veggie Tacos! Packed with perfectly roasted vegetables and plant-based protein, these tacos are a breeze to make and bursting with flavor. Serve them with creamy avocado, crunchy red cabbage, and your choice of two delectable sauces. This one-pan wonder is the ultimate meatless dinner that even meat-lovers will adore!

Course: Main CourseCuisine: MexicanDifficulty: Easy

Print

Servings

4

tacos

Prep time

30

minutes

Cooking time

30

minutes

Calories

350

kcal

Total time

1

hour 

Cook Mode

Keep the screen of your device on

Ingredients

• Spice Mix

• 1 ½ teaspoons ground cumin

• 1 ½ teaspoons ground coriander

• 1 ½ teaspoons ground turmeric

• ¾ teaspoon garlic powder

• ½ teaspoon dried oregano

• Optional: ¼ teaspoon cayenne pepper

• ½ teaspoon salt

• Freshly ground black pepper to taste

• Vegetables

• 1 head cauliflower, broken into florets (about 3-4 cups)

• 1 medium sweet potato, cut into ½ inch cubes

• 1 red bell pepper, chopped into chunks

• 1 red onion, chopped into chunks

• Optional: 1 cup frozen or fresh corn kernels

• Other Ingredients

• 2 tablespoons olive oil or avocado oil

• Juice of ½ medium lime

• Black Beans

• 1 15-ounce can black beans, rinsed and drained

• For Serving

• 8 tortillas of your choice (soft corn tortillas recommended), charred

• 1 avocado, sliced or diced

• Sliced red cabbage for crunch

• Jalapeno cashew cream sauce (dairy-free and vegan) OR Cilantro yogurt sauce

• Fresh chopped cilantro

• Alternative Ingredients:

• Spices: Use smoked paprika instead of cayenne for a milder heat.

• Vegetables: Substitute butternut squash for sweet potato.

• Oil: Use coconut oil instead of olive oil for a different flavor.

• Beans: Use pinto beans instead of black beans.

• Tortillas: Use flour tortillas if preferred.

Directions

• Mix Spices: In a small bowl, combine cumin, coriander, turmeric, garlic powder, oregano, cayenne pepper (if using), salt, and black pepper.
• Prepare Vegetables: Place cauliflower florets, sweet potato cubes, red bell pepper chunks, red onion chunks, and corn (if using) on the prepared baking sheet.
• Season Vegetables: Drizzle the vegetables with olive oil and lime juice. Sprinkle the spice mix over the veggies and toss well to coat evenly.
• Roast Vegetables: Roast in the oven for 30-40 minutes, stirring halfway through. Vegetables are done when sweet potatoes are fork-tender.
• Add Beans: In the last 5-10 minutes of roasting, add the rinsed and drained black beans to the baking sheet to warm them up.
• Serve Tacos: Serve the roasted veggies and beans on charred tortillas. Top with avocado slices, red cabbage for crunch, your chosen sauce, and fresh cilantro.

Equipment

• chef’s knife
• cutting board
• baking sheet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Carbohydrates: 45g
• Protein: 10g
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 500mg
• Potassium: 800mg
• Fiber: 10g
• Sugar: 8g
• Vitamin A: 150IU
• Vitamin C: 120mg
• Calcium: 10mg
• Iron: 15mg

FAQ-Easy Veggie Tacos

Can I use frozen vegetables for this recipe?

Yes, you can use frozen vegetables. Just make sure to thaw them and pat them dry before roasting to avoid excess moisture.

What type of tortillas are best for these tacos?

Soft corn tortillas are highly recommended for their traditional flavor and texture. However, you can use flour tortillas if you prefer.

Can I make these tacos gluten-free?

Yes, as long as you use gluten-free tortillas, the recipe will be gluten-free. Make sure to check all ingredient labels to ensure they are free of gluten.

How can I store leftovers?

Store the roasted veggies and beans in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or on the stove before serving. The tortillas should be stored separately to keep them from becoming soggy.

Can I freeze the roasted vegetables?

Yes, you can freeze the roasted vegetables and beans. Allow them to cool completely, then transfer them to a freezer-safe container. They can be frozen for up to 3 months. Reheat from frozen in the oven or on the stovetop.