Dec 18, 2018
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Easy and full of delicious flavors and protein, these roasted veggie tacos with black beans hit the spot every single time!
They are not only healthy but also ridiculously tasty. A handheld meal stuffed with veggies? Yes, please.
Tacos With Roasted Vegetables
If you’ve never made tacos with roasted vegetables before, you’re in for a treat. Tortillas are the perfect vessel to eat more vegetables any day of the week.
In this recipe, the oven roasts the veggies to perfection, and the outcome is simply amazing!
Best part? It’s SO easy! You just have to bake veggies like tomatoes, onions, and zucchini in the oven to caramelize them and enhance their flavor.
The black beans are added for protein, fiber, and loads of nutrition, making these tacos very filling as well as delicious.
Veggie Taco Ingredients
These tacos are the ultimate strategy to add tons of veggies to your dinner in a way that no one can resist!
Here is what you need:
- Cherry tomatoes: the oven turns them into juicy perfection at every bite.
- Corn: both canned and frozen work great for these.
- Zucchinis: green, yellow, or any other squash instead!
- Onion: always a great addition for extra flavor, and the oven caramelizes them so great.
- Bell pepper: red, yellow, green… seeded and sliced.
- Olive oil: for tossing and roasting the veggies.
- Taco seasoning: use my taco seasoning recipe or your favorite store-bought mix!
- Canned black beans: add more fiber and protein.
- Lime: brightens all the flavors of these epic tacos.
- Cilantro: a final green touch that looks great and tastes fresh!
- Tortillas: corn or flour, store-bought or homemade tortillas. Even my grain-free tortillas hold up great!
- Cheese: Cotija cheese is a tangy Mexican traditional cheese that crumbles great, but you can also use crumbled goat cheese or feta.
How to Make Roasted Veggie Tacos
Chop, toss, and bake! That’s all you have to do for an unforgettable meatless Taco Tuesday you’ll want to repeat often!
This is how these delicious tacos are easily done step by step:
- Prep the oven
Position an oven rack in the middle of the oven and preheat the oven to 400F (200 C). Line a large baking sheet with parchment paper. - Combine & season
In a large bowl, combine the cherry tomatoes, corn, zucchinis, onion, and pepper. Add olive oil and tacoseasoning and toss to coat so that all veggies are evenly coated. Transfer to the prepared baking sheet. - Roast to perfection
Roast the veggies for 10 minutes, then stir and continue to roast for another 5 minutes. Add the black beans and squeeze a few lime wedges on top, stir, and roast for 5 to 10 more minutes, until all the veggies are soft. - Serve & enjoy!
To serve, spoon some roasted veggies onto each tortilla, top with crumbled cheese, and sprinkle cilantro on top. Serve with additional lime wedges.
Add-Ins and Toppings
With dozens of taco recipes in this blog and a taco cookbook published, I can assure you that almost everything can go on a taco! To keep this recipe meatless and packed with veggies, I share with you some tasty and nutrition ideas to add to these baked veggie tacos without extra work:
- Shredded purple cabbage: a colorful topping for extra crunchiness.
- Beets: caramelized beets in the oven… SO good!
- Black olives: a delicious source of vitamins and antioxidants!
- Pico de Gallo: a classic fresh topping that goes great with these veggie tacos.
- Spicy Guacamole: to add a little -or a lot- of heat to your tacos!
- Chunky Avocado Salsa: it has everything you love from guacamole, but with a thicker and chunky texture.
- Avocado Lime Ranch: if you prefer avocado with a thinner consistency, then this dressing is for you! Super creamy and tasty!
- Pineapple Salsa: want to add a sweet tropical touch to your tacos? Add this salsa and enjoy!
- Cilantro Lime Sauce: tangy, creamy and fresh… It’s epic! This sauce pairs perfectly with all kinds of tacos, salads, and more!
More Meatless Taco Ideas
There are many ways to enjoy an epic meatless Taco Tuesday! Along with these roasted veggie tacos, you need to try these flavorful Blackened Zucchini Tacos and my Butternut Squash and Chickpea Taco recipe. If tangy-sweet Asian-inspired foods are your thing, I also got something amazing for you: Orange-glazed Mushroom Tacos!
Roasted Veggie Tacos with Black Beans
Ingredients
- 1 pint cherry tomatoes halved
- 1 ½ cups corn
- 3 medium zucchinis or yellow summer squash diced
- ½ onion sliced
- 1 red bell pepper seeded and sliced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 15 ounce canned black beans drained and rinsed
- 1 lime cut into wedges
- ⅓ cup fresh cilantro chopped
- 8 corn or flour tortillas store-bought or homemade
- Cotija cheese crumbled
Instructions
- Position an oven rack in the middle of the oven and preheat the oven to 400F (200 C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the cherry tomatoes, corn, zucchini, onion, and pepper. Add olive oil and Arriba! seasoning and toss to coat so that all veggies are evenly coated. Transfer to the prepared baking sheet.
- Roast the veggies for 10 minutes, then stir and continue to roast for another 5 minutes. Add the black beans and squeeze a few lime wedges on top, stir, and roast for 5 to 10 more minutes, until all the veggies are soft.
- To serve, spoon some roasted veggies onto each tortilla, top with crumbled cheese, and sprinkle cilantro on top. Serve with additional lime wedges.
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