Vegetable Tacos
These Vegetable Tacos are so fresh and delicious with just the right amount of spices. The veggies are super healthy and can be enjoyed in many ways! You can grill them, roast them or even sautéd in a skillet.
I’m so excited to talk about these Vegetable Tacos, that’s how much I love them.
This is my new favorite way to eat a bunch of veggies all at once. These delicious spice-loaded veggies grilled or roasted to perfection and topped with tangy Crema is all you need to satisfy your tasty buds.
These are the best vegetarian tacos you’ll ever have! If you follow a vegan diet, just omit the cheese and you’re good to go. Want some protein? add some grilled shrimp or chicken and it’ll be amazing!
Ingredients
These are the vegetables I like to add but you’re more than welcome to experiment with more veggies like mushrooms, carrots, chayote, etc.
- 1.5 lbs sweet potatoes (about 2 large potatoes),
- 4 Tbsp olive oil
- 1 tsp each: chili powder, garlic powder, kosher salt, paprika, and black pepper
- 1 medium red onion
- 2 large zucchinis
- 1 medium red bell pepper
- 1 large jalapeño
- 1 15 oz can black beans
- 1 cup frozen corn kernels (preferably roasted like the ones that Trader Joe’s sell)
- ¼ cup chopped fresh cilantro
- 3 Tbsp. fresh lime
- 8 corn or flour tortillas
Garnish with
- Crumbled queso fresco or Cotija cheese
- Lime wedges & hot sauce
- Cilantro lime crema or Chipotle Crema
How to cook the veggies for tacos
The instructions on these steps are for the roasted method but the recipe card includes the grilling method as well. That’s my number one option on how to cook them as the grilling flavor is amazing!
It was too hot in Phoenix (113 degrees!) and during this weather I just cook indoors. But if you can grill them, do that method instead!
A note on how to cut the vegetables for grilling: If you don’t have a grilling tray, cut the potatoes and zucchinis lengthwise in order to prevent them from falling thru the grill grates. See picture below:
- Combine spices: chili powder, garlic powder, salt, paprika, and pepper in a small bowl.
- In a large bowl toss potatoes with 3 Tbsp. oil. and half of the spices mixture.
- Brush the rest of the vegetables with 1 tablespoon of oil and sprinkle the rest of the spice mixture on them.
ROASTED METHOD
- Preheat the oven to 425 degrees F.
- Place vegetables in a baking sheet and roast for about 25 minutes or until soft. The zucchinis take about 15 minutes to cook. Remove them at that time and transfer to a large bowl.
- Cook the rest of the veggies for 10 more minutes.
- Cut veggies into bite-sized pieces and place in the large bowl with the zucchinis.
- Add the black beans, corn, cilantro and 3 tablespoons lime juice, and season with salt and pepper according to taste.
Serving suggestions
Make it a feast! Here are some of my favorite recipes to make alongside these delicious Vegetable Tacos.
- Mexican red rice or Primavera rice are always an excellent idea. Make leftovers into a veggie bowl and serve on top of the rice.
- Want more veggies? make some Calabacitas!
- Agua De Piña or Jamaica are the perfect drinks!
MORE OF MY Favorite…
Tacos Recipes
Whether you cook these tacos outdoors or in, I’d love to know how this recipe turns out for you. I have no doubt they will be your favorite veggie tacos for years to come!
Vegetable Tacos
Ingredients
- 1.5 lbs sweet potatoes (about 2 large potatoes), peeled (Roasted method: cut into ½ inch cubes) (Grilled method: sliced into ½ inch planks lengthwise)
- 4 Tbsp olive oil, divided
- 1 tsp each: chili powder, garlic powder, kosher salt, paprika, and black pepper
- 1 medium red onion cut into ½ inch-thick slices
- 2 large zucchinis (Roasted method: cut into ½ inch pieces) (Grilled method: sliced into ½ inch planks lengthwise)
- 1 medium red bell pepper sliced lengthwise, seeds removed
- 1 large jalapeño cut in half lengthwise, seeds removed
- 1 15 oz can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- ¼ cup chopped fresh cilantro
- 3 Tbsp. fresh lime juice divided
- 8 corn or flour tortillas
Garnish
- Crumbled queso fresco or Cotija cheese
- Lime wedges & hot sauce
- Cilantro lime crema or Chipotle Crema
Instructions
- Combine spices: chili powder, garlic powder, salt, paprika, and pepper in a small bowl.
- In a large bowl toss potatoes with 3 Tbsp. oil. and half of the spices mixture.
- Brush the rest of the vegetables with 1 tablespoon of oil and sprinkle the rest of the spice mixture on them.
Grilled Method
- Preheat grill to medium-high. Brush grill grate with oil.
- Grill potatoes, onion, zucchini, bell pepper and jalapeño, covered, until charred and tender, 4–5 minutes per side for sweet potatoes, and 2–3 minutes per side for the rest of the veggies.
Roasted Method
- Preheat the oven to 425 degrees F.
- Place vegetables in a baking sheet and roast for about 25 minutes or until soft. The zucchinis take about 15 minutes to cook. Remove them at that time and transfer to a large bowl. Cook the rest of the veggies for 10 more minutes.
Mixing and serving
- Cut veggies into bite-sized pieces and place in the large bowl with the zucchinis.
- Add the black beans, corn, cilantro and 3 tablespoons lime juice, and season with salt and pepper according to taste.
- Warm tortillas on a comal or skillet and divide sweet potato filling among tortillas and top with crema and crumbled queso fresco or cotija. Serve tacos with lime wedges.
ADD YOUR OWN PRIVATE NOTES
Whenever you come back to this recipe, you’ll be able to see your notes.
NUTRITION
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
This recipe has been included by Twinkl among their top picks for 10+ Healthy (and delicious) lunch ideas for the whole family.
These tacos are truly Amazing!!!
Thank you so much Brenda! I’m so happy you like them!