Roasted Veggie Tacos with Creamy Cilantro Sauce
This veggie taco recipe is packed full of spice-roasted vegetables and black beans for a bit of protein. The vegetable and beans can be roasted days in advance and reheat well. The creamy cilantro sauce can also be made ahead of time. Store it up to a week in the refrigerator. In addition to topping tacos, use it as a salad dressing or drizzle over meats. If you are vegan, we have shared an alternative and delicious sauce in the notes section below. Use the recipe below as a guide, we often use whatever vegetables we have in the kitchen at the time. Below are our favorites, but dont be afraid to swap or add other vegetables. Just remember to cut everything to a similar size and you should be good.
This veggie taco recipe is packed full of spice-roasted vegetables and black beans for a bit of protein. The vegetable and beans can be roasted days in advance and reheat well. The creamy cilantro sauce can also be made ahead of time. Store it up to a week in the refrigerator. In addition to topping tacos, use it as a salad dressing or drizzle over meats. If you are vegan, we have shared an alternative and delicious sauce in the notes section below. Use the recipe below as a guide, we often use whatever vegetables we have in the kitchen at the time. Below are our favorites, but dont be afraid to swap or add other vegetables. Just remember to cut everything to a similar size and you should be good.
- salt to taste
- 1/2 cup sour cream
- 1 tablespoon olive oil
- 2 tablespoons fresh lime juice
- 1 medium zucchini,â cutâ into 1/4-inch pieces
- 1/2 medium red onion, peeled and cutâ into 1/4-inch pieces
- 1 pieces
- 10 cherry tomatoes halved
- 1 teaspoon chili powder weâ recommend ourâ homemade chili powder
- 1 can black beans drained and rinsed or 1 1/2â cups cooked black beans
- 12 medium or 24 small corn or flour tortillas
- 1 medium avocado cut into cubes
- pickled red onions optional (see our quick pickled onionsâ recipe)
- 1/2 jalapeã±o seeds and membrane removed
- 1/2 cup packed cilantro leaves and tender stems
- Carbohydrate 22.3884551079625 g
- Cholesterol 5.60625000473925 mg
- Fat 7.82086661392594 g
- Fiber 8.59433330841195 g
- Protein 6.85317500064179 g
- Saturated Fat 1.97838799502944 g
- Serving Size 1 1 Serving (305g)
- Sodium 1181.75312328383 mg
- Sugar 13.7941217995505 g
- Trans Fat 0.586640875876058 g
- Calories 174 calories
Step-by-step
- Heat the oven to 425 degrees F. Line a large low sided baking sheet with parchment paper or foil.
- Place zucchini, onion, bell pepper, and tomatoes onto the baking sheet. Drizzle with olive oil. Scatter three quarters of a teaspoon of chili powder and a few pinches of salt over the vegetables. Toss to coat. Roast, stirring occasionally, in the oven until tender, about 25 minutes.
- About 5 minutes before the vegetables are done, toss the black beans along with the remaining 1/4 teaspoon of chili powder and a light drizzle of olive oil onto the baking sheet with vegetables. Continue to roast until the beans are hot and vegetables done.
- 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. Refrigerate up to a week.
- Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
- Fill each warmed tortilla with vegetables and black beans. Top with avocado, pickled onions, and a drizzle of the cilantro sauce. Serve with extra sauce on the side.
Why are my vegetables steaming instead of roasting? Cooks often ask this halfway through a sheet pan when the zucchini releases too much water. Crowding a baking sheet traps moisture. The oven must run at 425 degrees Fahrenheit to evaporate surface water quickly.
Achieving Proper Caramelization
Uniform cutting is the primary technique that determines success or failure. Slice every vegetable into quarter-inch pieces. Irregular sizes cause small pieces to burn while large chunks remain raw. Line the baking sheet with parchment paper or foil for easy cleanup. Toss the vegetables with olive oil and chili powder directly on the pan. Stir occasionally during the twenty-five minute cooking time to promote even browning. Add the black beans during the final five minutes of roasting so they warm through without splitting open or drying out.
For the sauce, combine sour cream, fresh lime juice, jalapeño, and cilantro in a blender until smooth. Store this blended condiment in the refrigerator for up to one week. Wrap tortillas in aluminum foil stacks and warm them in the oven for ten to fifteen minutes before assembly. Top each taco with cubed avocado and pickled onions.
- Avoid piling vegetables into a single deep layer.
- Cut produce to identical dimensions.
- Roast at high heat to encourage browning.
- Add quick-cooking ingredients near the end of the baking cycle.
