May 29, 2024 8 Comments
Roasted Vegetable Tacos are for Taco Tuesday. Sometimes you need to change it.
Are these tacos as easy as beef tacos? No. I mean, how can you avoid browning the meat and adding a packet of flavorings? Too easy!
But these roasted sweet potato and cauliflower tacos are worth it.
I’ve made meatless tacos before I saw my lentil tacos. I have also created a roasted vegetable chili.
The whole concept here is simple. Chop and roast the vegetables with taco spices and then add the cooked beans.
I don’t peel the potatoes because the skin softens enough to not be noticeable. I think soft sweet potato is like cheese.
I use a lot of spices to enhance the flavor of the vegetables. If you don’t have an extensive spice drawer like mine, go ahead and use taco seasoning.
Think about getting plenty of spices because you will use them if you are trying to be healthier. Aromas add umami like meat does (and less meat is better for you).
When it’s done, you have this delicious and very nutritious taco filling. Don’t limit the use of these roasted vegetables to tacos! Put them in a salad or mix them with eggs for breakfast.
They also work as a topping for ice cream (not really).
When I serve this filling with tacos, I use corn tortillas because the flavor contrast between the sweet corn and the sweet potato is delicious. In addition to the roasted veggie taco filling, I add mashed avocado, salsa, lettuce, and a little cheese and sour cream (for the kids).
Yo always Double the recipe to have leftovers for the next day. If I’m going to use my oven in June, I’ll make it worth it.
Have you tried roasted vegetables in your tacos? How do you make your tacos vegetarian?
Roasted Vegetable Tacos Recipe
Makes 10 tacos
Preparation time 10 min
Cooking time: 25 min.
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Ingredients
1 head cauliflower, cut into small florets
1 large sweet potato, chopped into 1/2-inch cubes
1 tablespoon extra virgin olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 lime, squeezed
1 14.5-ounce can black beans, drained and rinsed
Instructions
Heat oven to 425 F and line rimmed baking sheets with parchment paper (for easy cleanup). Mix cauliflower, sweet potato, olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, and salt in a large bowl. Squeeze lime over the vegetables and spread them in a single layer on the prepared baking sheet. Roast for 20 minutes and add the black beans (to warm them through). Roast for another five minutes.
Serve on a corn tortilla with salsa.
nutritional information
For a taco (without tortilla) = 61 calories, 1.8 grams fat, 0.2 grams saturated fat, 9.6 grams carbohydrates, 2.1 grams sugar, 2.4 grams protein, 3 grams fiber, 138mg sodium, 1 purple, 1 blue, 2 green WW SmartPts
Point values are calculated by Snack Girl and are provided for informational purposes only. See all Snack Girl recipes
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