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vegetarian tacos

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4


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Step 1

Preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper or a silicone baking mat.

Step 2

Place the potatoes in a large bowl. Drizzle with 1 tablespoon oil. Add 1 ½ teaspoons chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt, garlic powder, and onion powder. Toss to combine, ensuring the sweet potatoes are evenly coated with the oil and spices.

Step 3

Spread the potatoes into an even layer on the prepared baking sheet.

Step 4

Bake the sweet potatoes for 25 to 30 minutes, until nicely browned, turning them twice throughout to ensure they cook evenly. Set aside.

Step 5

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining 1 teaspoon chili powder and 1 teaspoon cumin. Stir constantly for 30 seconds, until the spices are very fragrant.

Step 6

Stir in the zucchini. Let cook until tender but still al dente, about 4 to 5 minutes, stirring periodically.

Step 7

Stir in the black beans, salsa, and remaining 1/4 teaspoon kosher salt.

Step 8

With the back of a spoon, stir and mash the beans together with the zucchini. Continue cooking until the beans are thick and fragrant, about 5 to 10 minutes. Don’t let the beans dry out—if they start to look dry, add in some water as needed. Taste and adjust seasoning as desired.

Step 9

Warm the tortillas: If you have a gas stove, run the tortillas over an open flame to lightly char. Otherwise, wrap a stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes. (If you char them, you can also wrap them in foil afterward and pop them in the oven to keep them warm).

Step 10

To serve, smear a big spoonful of the bean mixture over each tortilla. Pile on a scoop of the sweet potato, cheese, additional salsa, and any other toppings of choice. Enjoy!

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