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Roasted Vegetable Tacos: Change up Taco Tuesday

June 9, 2021   7 Comments

Roasted vegetables tacos are for Taco Tuesday. You need to change it up sometimes.

Roasted Vegetable Tacos: Change up Taco Tuesday

Are these tacos as easy as meat tacos? No. I mean how can you beat browning meat and adding a flavoring packet? Too easy!

But these roasted sweet potato and cauliflower tacos are worth the effort.

I have made tacos without meat before see my lentil tacos. I have also created a roasted veggie chili.

The whole concept here is simple. You chop and roast the vegetables with taco spices and then add cooked beans.

I don’t peel the potatoes because the peel softens enough so that you don’t notice it. I think soft sweet potato is like cheese.

I do use a bunch of spices to enhance the flavor of the vegetables. If you don’t have an extensive spice drawer like I do, go ahead and use taco seasoning.

Do think about getting a bunch of spices because you will use them if you are trying to get healthier. Flavorings add umami like meat does (and less meat is better for you).

When it finishes, you have this lovely and very nutritious taco filling. Don’t limit your use of these roasted vegetables to tacos! Put them on a salad or toss them with your 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 contrast in flavor between the sweet corn and the sweet potato is delicious. In addition to the roasted vegetable taco filling, I add mashed avocado, salsa, lettuce and some cheese and sour cream (for the kids).

I always double the recipe so I have leftovers for the next day. If I am going to use my oven in June - I am going to make it worth it.

Have you tried roasted vegetables in your tacos? How do you make your tacos vegetarian?

Roasted Vegetable Tacos: Change up Taco Tuesday

Roasted Vegetable Tacos Recipe

5.0 from 3 reviews

Makes 10 tacos
Prep time: 10 min
Cook 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, juiced
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 clean-up). 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 black beans (to heat them up). Roast for another five minutes.

Serve in a corn tortilla with salsa.

Nutrition Facts

For one taco (without tortilla) = 61 calories, 1.8 g fat, 0.2 g saturated fat, 9.6 g carbohydrates, 2.1 g sugar, 2.4 g protein, 3 g fiber, 138 mg sodium, 1 Purple, 1 Blue, 2 Green WW SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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7 Comments:

This sounds delicious! Ok, now I am going to try it, and thank you!

on June 14, 2020

What a nice recipe, I made this.

It tastes delicious as it sounds and one thing I like the most is that it is super crunchy.

thanks, SNACK GIRL for a lovely recipe

★★★★★ on June 15, 2020

We made it as stated but also added an equal amount of purple potato, some onion,and red bell pepper. It was delicious.

★★★★★ on July 28, 2020

Onions with the cauliflower and sweet potato would be yummy! Chili powder with fresh ground pepper and garlic powder is an easy way to season the veggies if you don’t have many spices. Just garlic powder or onion powder would also be nice. Veggie tacos is something my family will try soon. I love that it is not fish tacos. Fish tacos do not appeal to me.

on June 10, 2021

THANK YOU SNACK GIRL. WOW! THIS IS JUST FABULOUS. AN OTHER WINNER! ALSO WE CAN USE THIS IN WINTER, KIDS JUST LOVE TACO'S ALL YEAR LOMG. MUCH APPRECIATION.

BLESSINGS TO ALL, STAY HEALTHY & SAFE. ANNETTE

on June 10, 2021

Definitely going to try this. Never thought to make tacos this way. I really enjoy grilled veggies. They are so satisfying! I may add in some eggplant and mushrooms, perhaps tofu - basically whatever I have leftover and take these for lunch. Thanks!

on June 11, 2021

I've made this recipe twice. Tonight I added a cut up zucchini and some pepper. Used soft flour tortillas this time and made a coleslaw with yogurt and mayo, S&P, and a diced jalapeño to add to the tacos. Also have homemade salsa, and cortija cheese.

★★★★★ on June 19, 2021


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