These Veggie 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 Veggie 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!
Why you’ll love this recipe
- A Burst of Flavor: Veggie tacos are easy to eat your favorite vegetables. By combining different vegetables, herbs, and spices, you can create a delicious recipe.
- Nutrient-Rich Ingredients: Vegetables and plant-based proteins used in veggie tacos are packed with essential vitamins, minerals, and antioxidants. They provide a wide array of nutrients that contribute to a healthy diet. It’s naturally gluten-free!
- Lower in Calories and Fat: Compared to meat-based tacos, veggie tacos are generally lower in calories and saturated fat. They offer a guilt-free option for those aiming to maintain a healthy weight or reduce their intake of animal products.
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.
- The fresh Veggies: Sweet potatoes, red onion, zucchini, red bell pepper, and jalapeño.
- The seasoning: chili powder, garlic powder, kosher salt, paprika, and black pepper
- Olive oil for coating the vegetables.
- A can black beans. You can cook your own black beans as well.
- Frozen corn kernels (preferably roasted like the ones from Trader Joe’s).
- Fresh cilantro and fresh lime.
- Plus your favorite flour or corn tortillas.
Garnishes
These garnishes are a must for me but you’re more than welcome to add more!
- Crumbled queso fresco or Cotija cheese. If you can’t find these Mexican cheeses, use feta cheese.
- Lime wedges & hot sauce.
- Cilantro lime crema, Chipotle Crema or your favorite salsa like this mango salsa for a touch of freshness.
- Sliced or chopped avocado or guacamole.
How to Make Veggie Tacos
The instructions on these steps are for the roasted method. However, the recipe card includes the grilling method as well. I must note that grilling them makes the veggies extra flavorful!
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:
- Preheat the oven to 425 degrees F (218 °C).
- 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.
- Place vegetables on a baking sheet in a single layer.
- 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.
Tips and Notes
- Make ahead: To save time the day of, make the salsas (garnishes) and chop the veggies. Store in the fridge until ready to roast.
- Swap and omit some veggies with the ones you like the most!
Serving suggestions
Make it a feast! Here are some of my favorite recipes to make alongside these delicious Veggie Tacos.
- Mexican rice, Primavera rice or Cilantro Lime Rice are always an excellent idea. Make leftovers into a veggie bowl and serve on top of the rice.
- Want more veggies? Serve with Calabacitas or Mexican Mushrooms.
- Agua De Piña or Jamaica are the perfect drinks to serve with!
How to Store
- Fridge: Store in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: If you want to store the veggies for a longer period, freezing is a great option. Place in a freezer-safe container or freezer bags, removing as much air as possible. Seal it tightly and freeze for up to 3 months.
Reheating
- Stovetop: Heat the veggies over medium heat, stirring occasionally to ensure even reheating. Serve as soon as they’re heated through.
- Microwave: If you prefer a quicker method, the microwave is a convenient option. Place the vegetables in a microwave-safe dish, cover loosely to prevent splatters, and heat it in short intervals, stirring in between. Be cautious not to overheat to avoid drying out the dish.
MORE OF MY Favorite…
Tacos Recipes
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Healthy Veggies 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
- 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. (218 °C).
- Place vegetables on a baking sheet in a single layer.
- 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.
Muy Delish Notes:
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.
Que ricos estan Ana!!
Gracias!
I love tacos. I’ve been craving lately to make it today. I think the vegetarian version sound delicious.
These fresh, flavorful and delicious tacos are perfect for a busy weeknight meal.
These tacos were a hit with my family! Made them for dinner tonight and even my kids gobbled them up!
These veggie tacos make an easy and healthy weeknight meal! Plus they are SO delicious!
I love this nutritious alternative to traditional meat-based tacos. The colorful veggies and high fiber content make them a recipe I’ll use again and again.
These tacos are truly Amazing!!!
Thank you so much Brenda! I’m so happy you like them!