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My favorite vegetarian tacos with tasty grilled vegetables, hearty black beans, and a delicious creamy five-minute coriander sauce. These meatless tacos are easy to make and will satisfy the most demanding. Skip to the roasted vegetable taco recipe or read on to see our tips for making them.
Why I love these vegetarian tacos
I hope you love these vegetable tacos as much as I do. I do them all the time in my own kitchen. This is why:
- This vegetarian taco recipe is very easy to make.
- You can adapt them to any seasonal product or in your refrigerator.
- They are healthy! A serving is less than 300 calories, has 11 grams of fiber and 9 grams of protein.
- Thanks to a super fast creamy sauce, they are extra delicious and incredibly satisfying!
How to make the best roasted vegetable tacos
These vegetable tacos couldn't be easier and are perfect for quick mid-week meals. You can even do everything in advance. Both the vegetables and the sauce can be prepared days in advance. Let's do it!
Roasted vegetables are a staple food for us. We even make them in the summer, sometimes using the grill instead of the oven when it's too hot to turn on the oven. I love tossing roasted vegetables over rice, salads, and sandwiches, but my favorite way to enjoy them is to make these easy vegetarian tacos.
Vegetables can be roasted in advance, which helps prepare food throughout the week.
Let me accompany you even though I do:
- Cut the vegetables into small pieces and keep them in a similar size so that they roast evenly.
- Mix the vegetables with a little oil, chili powder and salt. I love using homemade chili powder, which I really think is more flavorful than anything sold at the grocery store.
- Grill vegetables in a hot oven until tender (I like to use an oven at 425 ° F).
- Five minutes before the vegetables roast, mix the cooked (or drained canned) black beans and a little more chili powder on the baking sheet with the vegetables so they have a chance to heat up.
- Serve the tacos with your favorite tacos and taco toppings!
Grilling the vegetables intensifies their flavor. Remember to cut everything into a similar size so they roast evenly. Five minutes before the vegetables are done, I add cooked (or canned) black beans tossed with a little chili powder to the baking sheet to heat them up.
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The vegetables take about 25 minutes to roast. I love how its flavor intensifies in the hot oven. Its edges brown and caramelize, adding sweetness and texture.
You could keep these 100% veggies, but for a little added protein I love tossing in cooked or canned beans. My favorite taco beans 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 can mash them or use refried beans.
Take tacos to the next level with my homemade creamy coriander sauce
If you've been following our recipes for a while, you know we love our sauces! I love these tacos so much that they asked for a delicious homemade sauce to accompany them. I wanted the sauce to have a creamy, shiny, fresh flavor. It is made of 4 ingredients:
- Sour cream (for a dairy-free sauce, change sour cream with tahini)
- Fresh lime juice (you can also use lemon juice if that's all you have)
- Coriander complements the tacos, but most fine herbs will work. Try basil, parsley, dill, or a combination.
- Jalapeño adds a fresh, bright flavor.
I love the sauce so much that most days we keep a batch in the fridge. It takes less than five minutes to prepare, so when the vegetables and beans are grilling, you can easily do it.
To make the sauce, mix the sour cream, lime juice, coriander, and jalapeño until smooth. Then I check the seasoning and adjust it with salt, pepper, and sometimes a little more lime.
The sauce is amazing drizzled over the veggie tacos, but can also be used as a salad dressing, meat sauce, or even drizzled over eggs in the morning.
Our five-minute creamy coriander sauce is perfect for topping tacos, but can also be drizzled over salads, rice dishes, meats, and even eggs for breakfast.
More of my favorite taco ingredients
You can never have too many ingredients for taco night, right? Here is a list of my favorites:
More easy vegetarian recipes
Updated recipe. Since the original publication of this recipe, we have modified the article and recipe to make it clearer. – Adam and Joanne
Grilled Vegetable Tacos with Creamy Coriander Sauce
- PREP 20mins
- COOK 25 minutes
- TOTAL 45 minutes
Extra easy roasted vegetable taco recipe with tasty roasted vegetables, hearty black beans, and a delicious five-minute creamy coriander sauce. Use seasonal vegetables, just remember to cut them into pieces of similar size before roasting so they cook evenly. The creamy coriander sauce can also be made ahead of time. Store it for up to a week in the refrigerator. In addition to covering the tacos, use it as a salad dressing or drizzle over the meats. If you're vegan, we've shared an alternative (and delicious) sauce in the notes section below.
Serves 6 (2 medium tacos each)
1 medium zucchini, cut into 1/4 inch pieces
1/2 medium red onion, peeled and cut into 1/4 inch pieces
1 red bell pepper, seeded and cut into 1/4 inch pieces
10 cherry tomatoes, cut in half
2 teaspoons of chili powder, we recommend our homemade chili powder
Salt to taste
1 tablespoon of olive oil
1 (15-ounce) can black beans, drained and rinsed, or 1 1/2 cups cooked black beans
12 medium or 24 small tortillas of corn or flour
1 medium avocado, diced Pickled red onions, optional (see our quick recipe for pickled onions)
Creamy Cilantro Sauce
1/2 cup sour cream
2 tablespoons of fresh lime juice
1/2 jalapeño, seedless and membraneless
1/2 cup packed coriander leaves and tender stems
Salt to taste
- Roasted vegetables
- Making coriander sauce
- To end
Heat the oven to 425 degrees Fahrenheit. Line a large low-sided baking sheet with parchment paper or aluminum foil.
Place the zucchini, onion, bell pepper, and tomatoes on the baking sheet. Drizzle with olive oil. Spread three-fourths of a teaspoon of chili powder and a few pinches of salt over the vegetables. Mix to cover.
Grill vegetables, stirring occasionally, until tender, about 25 minutes.
About 5 minutes before the vegetables are ready, mix the black beans with the remaining 1/4 teaspoon of chili powder and a light drizzle of olive oil on the vegetable baking sheet. Continue roasting until the beans are hot and the vegetables are ready.
Add sour cream, lime juice, jalapeño, coriander, and a pinch of salt to the blender. Mix until smooth. Try and then add more lime juice or salt if necessary. Refrigerate for up to a week.
Wrap the tortillas, in two piles, with aluminum foil. Place in the oven for 10 to 15 minutes, or until completely heated.
Fill each tortilla heated with vegetables and black beans. Top with avocado, pickled onion, and a pinch of coriander sauce. Serve with extra sauce on the side.
Adam and Joanne's advice
- Lining the pan with parchment paper prevents the vegetables from sticking. It also makes cleaning easier.
- Vegetables and beans can be roasted days in advance and reheated well.
- Vegan Sauce Substitute: Instead of sour cream-based sauce, try this Dreamy Tahini sauce recipe. It has tahini, garlic, lemon juice, and parsley. It would be delicious drizzled over the tacos.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!
Nutrition per serving: Serving size 2 medium tacos with 1 tablespoon of sauce / Calories 286 / Protein 9 g / Carbohydrate 42 g / Dietary fiber 11 g / Total sugars 5 g / Total fat 11 g / Saturated fat 3 g / Cholesterol 7 mg