vegetarian tacos recipe

Hearty vegetarian tacos with roasted sweet potatoes, black beans and zucchini WOW with flavor. Filling and satisfying. Even meat lovers approve!

Vegetarian Tacos

sweet potatoes

extra virgin olive oil (divided)

chili powder (divided)

cumin (divided)

salt

garlic powder

onion powder

zucchini

salsa (plus additional for serving)

small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas

feta

avocado

fresh cilantro

Plain non-fat Greek yogurt

Preheat

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

Toss

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.

Spread

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

Bake

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

Stir

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.

Cook

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

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

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.

Warm

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).

Serve

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!

https://content.jwplatform.com/videos/YOmHpnjl.mp4

an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! 

roasted sweet potato + cauliflower tacos

head cauliflower, cut into bite-sized florets

sweet potato, diced into ½-inch cubes

olive oil

chili powder

cumin

smoked paprika

oregano

lime, juiced

black beans, drained & rinsed

unsalted cashews

chipotle pepper (from peppers

garlic

½ teaspoon smoked paprika

water

charred corn tortillas (see Recipe Notes)

chopped cilantro

lime wedges

Preheat the oven

to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.

Prep the veggies

Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.

Roast the veggies

for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.

Prep taco assembly

: Meanwhile, as the veggies roast, prep the rest of your taco fixins:

Mash the avocado

Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.

Char some tortillas

We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.

Assemble the roasted veggie tacos

Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

These tacos are absolutely delicious! They are in regular rotation at our house.  We are not vegan, so I use sour cream for the crema, but still add in the spices, and for the easy button, I use Tabasco brand chipotle sauce as a stand in for adobo. Yum!

This recipe is amazing. I’ve made it 5-6 times in the past couple of months. We got our hands on purple cauliflower last week and Made it with that. It was next level delicious! Thank you!

We LOVE this taco recipe. The only thing is I always follow the creme recipe but then need to add a lot more cashews because it’s very watery.

Hands down the best tacos I have ever eaten. I will never go back to plain tortillas after charring them on the stove.

Made for the first time last week and immediately became an all time favorite. And that CREMA! Almost didn’t make it because cashews are a bit expensive for my college budget, but I’m so glad I did because I’ve used that sauce on about every meal I’ve had since. Pretty sure I sent this to every friend the night I made it encouraging them to make it ASAP! Excited to continue making this and trying more of your recipes!

Excellent! So, so, so good!!! Thank you! My cashew creama wasn't as creamy, delicious still, but a bit runny. I made it in a food processor. Any suggestions?

The recipe is tasty. I would recommend doing 1/2 of the water or 2x the cashews for the crema. It's super watery otherwise. It's also not quite spicy enough for my taste so I'll add some spice next time! Yummy!

Such a fun meal to make and so delicious! Thank you for this recipe! I can't wait to try your other recipes!!!

So much easier than you think and very good! I did do a but more cashews and reduced the water in the sauce a bit.

This was our first vegan meal and it was fabulous! Gave my husband and kids a belief that this new healthy habit won’t kill us. They all gave it thumbs up! Great flavor, texture and the charring of the tortillas is a must. Thanks

Wow. I have tried a number of vegan recipes and wow. Half way through the taco you realize you've forgotten it is vegan! Honestly love this more than meat/dairy filled tacos.

This was excellent! Because of GI issues I don’t eat beans or grains, so I omitted beans, substituted carne asada, and used butter lettuce instead of tortillas. I also topped the taco off with some thinly sliced radishes. Yum! Thank you!

I think I’ll actually use a chipotle pepper next time and not just the sauce to add more spice to it and use a bullet instead of the food processor. My sauce was also runny I’ll have to add more cashews next time.  My who household loved these! They were so flavor packed it was impressive!

Loved this recipe....I will definitely be making this again and again and again!!!

Made this a few weeks ago and they were the best tacos I have had!! I use the sauce on everything now

These were fantastic! I almost skipped the cashew sauce, but it really takes these to a higher level. Added lots of fresh cilantro and thinly sliced red onion. I was thinking hubs and son wouldn't even want to try them and I'd have leftovers. Nope, they loved them too. This will be in regular rotation. Thanks for the recipe!

This was amazing.  I made a few modifications to reduce the heat, basically removed the peppers and chili powder.  I added coconut aminos to the sauce instead.  It was more of a dressing than a sauce, but still yummy.  Even my kids (4&amp;6) ate it.  I did add hot sauce to mine individually.

Such a delicious recipe! One of our favorites!!

This recipe is great! A few of my notes. If your blender is not that powerful (like mine), you should soak your cashews in water for a long time before blending. I waited eight hours. Also, I used store-bought flour tortillas and just zapped them in the microwave quickly to get them warm. It was delicious. Lastly, if you can’t find a small cauliflower in the store, don’t worry. You can just roast on two different pans. And also, I think more blank beans couldn’t hurt, so you could even do two cans. Thanks for this recipe, and please make more vegan recipes in the future! This was truly delicious.

Made this for our first plant base meal and it was AMAZING!!! My husband was skeptical but he loved it!! Definitely going on my go to recipe book! Thank you so much for such a delicious meal💗💗

Love this recipe! I've made it a few times now, sometimes more as a taco bowl, but delicious every time. Love the black bean, sweet potato, cauliflower combo. One thing - I found it hard to follow the recipe on my phone because every time I scrolled down to the instructions, it would scroll me back up to the top of the recipe with the ingredients after a few seconds. A bit frustrating. But great recipe!

I made this for me and my husband, and it was delicious! Super flavorful meal!

Literally the best vegetarian meal I've ever eaten. My husband says it's the best meal I've EVER fed him. I've made this 4 times now and follow the recipe exactly. It's perfect every time.

This is so good! We didn't have a sweet potato, so I roasted sliced poblanos and onion that we had leftover from a produce box. I loved this vegan taco and believe the sweet potato would have been excellent too! My husband was super hesitant but surprisingly enjoyed the crema and the Mexican spiced cauliflower. In all fairness, I made ground beef taco meat too, but I love that this recipe allows me to add some plant based protein in to stretch the meat.

My family is trying to do 3-4 plant based meals per week. Made these for Taco Tuesday tonight. Whoa! Sooo good. Flavorful and super easy! Great for a weeknight meal. ...And that smoky crema is magic. Thanks! Definitely a keeper. Might add roasted corn when I'm season just for a fun addition. 👌🌮

This recipe looks absolutely amazing, however my daughter is allergic to cashews. Would omitting the cashews affect the recipe too much? Thanks!

I constantly crave this! It’s easy, flavorful, and healthy to boot! It is the perfect amount for 4 people and I like to eat it in a taco, in a bowl with rice, or by itself! The cashew crema is a must!!

I made this recipe only using brown rice because brown rice wraps are really hard to make tacos out of and 👌🏻👌🏻👌🏻 Everything is delicious. Threw a little cheese on there as well.

I have made this recipe at least a dozen times now since discovering it 3 months ago.  Every time I am in awe of how delicious it is, and how incredibly easy.  I have made them for non-vegan friends and they are wowed, too.  Thank you!!

This was the best plant based meal I've had! Been trying to slowly switch over to a few plant based meals a week. This was SO flavorful and filling. Will be making again for SURE

These tacos are absolutely delicious and full of flavor. I didn’t think I’d like the chipotle crema because I’m a wimp when it comes to spice, but I loved it! My husband says they were his favorite tacos ever. I’ll definitely be making these again.

https://content.jwplatform.com/videos/jC3Aaaiu.mp4

an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! vegetarian, vegan, dairy-free, gluten-free.

Vegan Roasted Cauliflower & Sweet Potato Tacos

Hold breakfast in your hand, Austin style! Its food for the soul folded in half and stuffed with eggs, fresh ingredients, and crunchy tortilla chips. Try this easy recipe for a taste of a Tex-Mex breakfast.

Migas Breakfast Tacos

vegetable oil

corn tortillas

onion

tomato

eggs

Salt and pepper (to taste)

Anaheim peppers

Oaxaca or pepper jack cheese (shredded)

flour tortillas (warmed)

avocado (peeled, pitted and sliced, if desired)

In a heavy skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden. Drain on paper towels.

In a 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.

Add tomato, chile ,and tortilla chips; cook 2 minutes.

Mix in eggs, salt, and pepper; scramble, and when everything is perfectly combined, add cheese and let it melt.

Serve the migas with warm flour tortillas and avocado slices.

I made this Migas recipe last night and it was really good!  I'll definitely make it again!

My wife’s favorite breakfast.  Usually only ate them at restaurants.  With your recipe we now make them at home.  My wife really likes your recipe.

I make this for my 90 year old father-in-law, born and raised in EP’s Smeltertown.  He loves it!  I like the fresh and easy ingredients.  I’ve used fresh jalapeño in place of the roasted long chiles and it was good as well ~ Thank you for this wonderful recipe!

I made this for my 90 y/o father-in-law.  Always have the ingredients in my kitchen and enjoyed the freshness and easy prep.  I cut the onion back to about 2 Tbls due to having that much left over from last night’s tacos, plus I didn’t want the onion to overwhelm the fresh tomato and Hatch Chile. He really liked it!

Great recipe.  Being away from Texas we have to make all our faces at home.  Finding your cookbook and posts have made our cooking so delicious.

We made this the last 2 mornings, very simple to prepare and with several mouths to feed breakfast was a breeze

Top 3 vegetarian tacos recipe recipes from across the web

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Vegetarian Tacos

roasted sweet potato + cauliflower ...

Migas Breakfast Tacos

Top 3 vegetarian tacos recipe recipes from across the web

The most viewed vegetarian tacos recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegetarian Tacos

roasted sweet potato + cauliflower ...

Migas Breakfast Tacos

The most viewed vegetarian tacos recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine