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5 from 3 votes
Roasted Veggie Tacos with Creamy Whipped Black Beans with Avocado and a Bunch of Cilantro in the Background
Roasted Veggie Tacos with Creamy Whipped Black Beans
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Easy peasy tacos! Veggies roast in the oven while you whip up a creamy spiced black bean spread to make these absolutely delicious and no-fuss vegan veggie tacos.

Course: Entree
Cuisine: American, Mexican
Servings: 4 tacos
Calories: 249 kcal
Author: Alissa Saenz
Ingredients
For the Roasted Veggies
  • 1 medium red bell pepper, chopped
  • 1 zucchini chopped
  • 1/2 medium red onion, coarsely chopped
  • 1 cup frozen corn kernels, (can sub fresh when in season), thawed
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper, plus more to taste
For the Whipped Black Beans
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 tablespoons lime juice
  • 1 garlic clove
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon salt, or to taste
  • 1/4 cup fresh cilantro
For Serving
  • 4 corn tortillas
  • Oil or cooking spray
  • Toppings of choice (avocado, hot sauce, salsa, cashew cream, etc.)
  • 1 cup shredded lettuce
Instructions
  1. Begin by roasting the veggies. Preheat the oven to 400°.

  2. Place the pepper, zucchini, onion, corn, garlic, olive oil, oregano and cumin into a roasting pan or oven-safe skillet. Toss everything a few times to coat the veggies, then distribute them in an even layer. Place into the oven and roast for 20 minutes, until the veggies are soft.

  3. While the veggies roast, make the whipped black beans and prepare the taco shells. Place the beans, lime juice, garlic, cumin and ancho chile powder into a food processor and blend until smooth. Taste test and season with salt. Add the cilantro and pulse until finely chopped.

  4. To make the taco shells, lightly oil both sides of each tortilla. Arrange the tortillas flat, directly on the oven rack. Bake just until they begin to crisp, but are still soft enough to fold in half when you make your tacos, about 6-7 minutes.

  5. When the veggies are done roasting, remove them from the oven, drizzle with lime juice and season with salt and pepper.

  6. Slather the insides of the taco shells with the whipped black beans, then stuff with shredded lettuce and veggies. 

  7. Top with toppings of choice and serve.

Nutrition Facts
Roasted Veggie Tacos with Creamy Whipped Black Beans
Amount Per Serving (1 taco)
Calories 249 Calories from Fat 50
% Daily Value*
Fat 5.6g9%
Saturated Fat 0.7g4%
Sodium 995mg41%
Potassium 760mg22%
Carbohydrates 45.1g15%
Fiber 9g36%
Sugar 5.4g6%
Protein 9.4g19%
Calcium 70mg7%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.