Roasted Veggie Tacos with Black Beans

A handheld meal stuffed with vegetables? Yes, please. This veggie tacos recipe is not only healthy but also ridiculously tasty.

Taco Recipe With Roasted Veggies

If you’ve never made tacos with roasted veggies 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 in the oven to caramelize them and enhance their flavor. Serve the tacos with a Skinny Margarita for an ultimate taco night at home!

Ingredients

This veggie tacos recipe is the ultimate strategy to add tons of veggies to your dinner in a way that no one can resist! I include cherry tomatoes, canned or frozen corn, zucchinis (green, yellow, or any other squash), onion, and bell peppers of any color.

The black beans are added for protein, fiber, and loads of nutrition, making these tacos very filling as well as delicious. My favorite cheese for these tacos is Cotija, 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 this delicious veggie taco recipe is easily done step by step:

1. Combine & season
   In a large bowl, combine the cherry tomatoes, corn, zucchini, onion, and pepper. Add olive oil and taco seasoning, and toss until all the veggies are evenly coated. Transfer to a lined baking sheet.
2. Roast to perfection
   Roast the veggies at 400F 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. 
3. 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. 

Check out this video to cook with me these epic tacos:

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 nutritious 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: 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! It pairs perfectly with all kinds of tacos, salads, and more!

More Meatless Taco Ideas

There are many ways to enjoy an epic meatless taco night! Along with these roasted veggie tacos recipe, you need to try these flavorful blackened zucchini tacos and my butternut squash and chickpea tacos. If tangy-sweet Asian-inspired foods are your thing, I’ve got something amazing for you: orange-glazed mushroom tacos! 

Roasted Veggie Tacos with Black Beans

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 25 minutes mins

Total Time: 30 minutes mins

Easy and full of delicious flavors and protein, these tacos with roasted veggies and black beans hit the spot every single time!

5 from 19 votes

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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

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. 

Season:

• In a large bowl, combine the cherry tomatoes, corn, zucchini, onion, and pepper. Add olive oil and taco seasoning. Toss to coat so that all veggies are evenly coated. Transfer to the prepared baking sheet.

Roast:

• 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:

• To serve, spoon some roasted veggies onto each tortilla, top with crumbled cheese, and sprinkle cilantro on top. Serve with additional lime wedges. 

Notes

Cotija cheese is a tangy Mexican traditional cheese that crumbles great, but you can also use crumbled goat cheese or feta.

Equipment

Taco Holder

The Taco Tuesday Cookbook

Nutrition

Serving: 2 tacos | Calories: 393kcal | Carbohydrates: 67g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 510mg | Potassium: 1292mg | Fiber: 16g | Sugar: 12g | Vitamin A: 2028IU | Vitamin C: 104mg | Calcium: 128mg | Iron: 5mg