Plant-based roasted veggie tacos are bursting with flavor! A rainbow of veggies cooked until soft and layered on a charred tortilla with black beans, vegan chipotle mayo and simple pickled red onions.
Roasted Veggie Tacos
Whenever I’m in need of a quick 30-minute meal, tacos are always a staple. They’re a great way to clean out the fridge, and can be prepared in so many different ways.
These roasted veggie tacos come together so easily, and are full of delicious chipotle flavor.
I love coming up with new ways to incorporate veggies into our meals, especially if we’re bored of the same old rotation. These veggie tacos are a delicious way to get in your fiber and nutrients, and are loaded with a rainbow of vegetables.
I made them with carrots, red bell peppers, broccoli and jalapeno pepper, but they can honestly be made from any variety of veggies!
How to make roasted veggie tacos
This meal comes together in just a few simple steps-
Prepare the pickled red onions
If you plan to serve your tacos with the pickled red onions, I suggest preparing them first so that they have at least 30 minutes to soak up the flavor.
Roast your veggies
The veggies are finely chopped and tossed with a few simple spices and olive oil, then roasted until soft and tender.
Blend your chipotle mayo
While the veggies roast, prepare your sauce by blending together the chipotle mayo ingredients until smooth.
Prepare your toppings
Once the veggies are almost ready, start prepping your toppings of choice. I love to heat my tortillas over a medium flame so that they get that delicious charred flavor.
Layer your tacos
Start assembling your tacos with all of the fix-ins and enjoy!
What to serve with your tacos
Taco toppings are truly endless, but here are a few of my favorite add-ons for these veggie tacos:
- canned black beans- an easy and affordable way to incorporate some plant-based protein
- homemade pickled red onions– this simple pickled red onion recipe is ready to serve in just 30 minutes and adds so much flavor!
- sliced avocado
- vegan chipotle mayo- a delicious smokey and spicy sauce that can be drizzled over just about anything! I use the canned chipotle peppers in adobo sauce for this recipe
This delicious plant-based meal is easy to make, packed with flavor, and a fun way to switch up your weekly dinner game. I know you guys are going to love this one, and can’t wait to hear what you think!
Other vegan dinner ideas to try:
Vegan Stuffed Shells
Lentil Burgers
Dairy-free Cashew Alfredo Sauce
Vegan Lentil Meatballs
Roasted Veggie Tacos with Chipotle Mayo
Ingredients
- 6 small/medium tortillas
- 1 can black beans, rinsed and drained (15.5 oz)
- 4 large carrots, peeled and chopped
- 2 bell peppers, finely chopped
- 1 jalapeno, deseeded and finely chopped
- 2 cups chopped broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic
- 1 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp smoked paprika
Chipotle Mayo
- 1/3 cup vegan or regular mayo
- 1 tsp smoked paprika
- 1 1/2 tsp lime or lemon juice
- 2 chipotle peppers in adobo sauce + 1 tbsp of adobo sauce
- Pinch of salt to taste
- Water if needed, to blend
Serve with
- Sliced avocado
- Sour cream or Greek yogurt
- Pickled red onions
Directions
- Preheat your oven to 400 F
- On a large baking sheet, layer the carrots, peppers, jalapeno and broccoli
- Mix together the spices in a small bowl. Drizzle your veggies with the olive oil, then coat them in the spice mixture, tossing them together to evenly coat them.
- Roast them for 30-35 minutes, tossing them halfway through.
- While the veggies roast, prepare the chipotle mayo by blending together all of the ingredients in a blender until smooth. Adjust seasoning to your liking.
- Once the veggies are almost done, prepare your tortillas by charring them over a medium flame for 10-20 seconds per side.
- When ready to serve, layer them with sliced avocado, black beans, roasted veggies, chipotle mayo, and pickled onions if using
Made this for dinner tonight, that chipotle mayo is SO good! Thanks!
Thank you, Amy! So glad you enjoyed it