Name: Vegetarian Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 medium sweet potatoes (scrubbed and cut into ½-inch to ¾-inch cubes (peels on or off, your choice)); 2 tablespoons extra-virgin olive oil (divided); 2 teaspoons ground chili powder (divided); 1 teaspoon ground cumin (divided); 1 teaspoon kosher salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 2 medium zucchini (ends trimmed and cut into ½-inch dice (skin left on)); 1 14-ounce can reduced sodium black beans (rinsed and drained); ½ cup prepared salsa (plus additional for serving); 8 small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas; 3 ounces crumbled feta, queso fresco, or shredded cheddar; Sliced avocado; Chopped fresh cilantro; Plain non-fat Greek yogurt

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Are you ready to spice up your dinner routine with a dish that’s not only satisfying but also packed with flavor? These Vegetarian Tacos are a vibrant and healthy option that everyone will love. Featuring roasted sweet potatoes and zucchini, complemented by black beans and topped with refreshing avocado and creamy Greek yogurt, this recipe is a harmonious blend of textures and tastes that will leave you craving more. Perfect for a weeknight meal or a cozy gathering, these tacos are sure to impress!

Why It Deserves a Spot

Vegetarian Tacos deserve a place in your recipe repertoire for many reasons. First and foremost, they are incredibly versatile. You can customize them to suit your tastes, whether you prefer a little heat or a lot. They are also a great way to incorporate more vegetables into your diet without sacrificing flavor. Plus, they are easy to make, which means you can whip them up even on the busiest of nights. Not to mention, they are perfect for meal prepping!

What We’re Using

To create these mouthwatering Vegetarian Tacos, we’ll be using the following ingredients:

2 medium sweet potatoes, scrubbed and cut into ½-inch to ¾-inch cubes (peels on or off, your choice)
2 tablespoons extra-virgin olive oil, divided
2 teaspoons ground chili powder, divided
1 teaspoon ground cumin, divided
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
2 medium zucchini, ends trimmed and cut into ½-inch dice (skin left on)
1 (14-ounce) can reduced sodium black beans, rinsed and drained
½ cup prepared salsa, plus additional for serving
8 small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas
3 ounces crumbled feta, queso fresco, or shredded cheddar
Sliced avocado
Chopped fresh cilantro
Plain non-fat Greek yogurt

Prep & Cook Tools

To make the cooking process smooth and enjoyable, gather the following tools:

Large baking sheet for roasting vegetables
Mixing bowl for seasoning the sweet potatoes
Spatula for tossing and serving
Knife and cutting board for chopping ingredients
Medium saucepan for warming black beans
Small bowl for preparing toppings

Cook Vegetarian Tacos Like This

Let’s dive into the cooking process, step by step!

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This ensures the sweet potatoes and zucchini will roast perfectly, becoming tender and slightly caramelized.

Step 2: Prepare the Sweet Potatoes

In a mixing bowl, toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1 teaspoon of chili powder, ½ teaspoon of cumin, kosher salt, garlic powder, and onion powder. Make sure every piece is evenly coated.

Step 3: Roast the Sweet Potatoes

Spread the seasoned sweet potatoes in a single layer on a large baking sheet. Roast in the preheated oven for about 20 minutes, or until they are golden and tender, tossing halfway through for even cooking.

Step 4: Add the Zucchini

While the sweet potatoes are roasting, prepare the zucchini. After the sweet potatoes have roasted for 20 minutes, add the diced zucchini to the baking sheet. Drizzle with the remaining tablespoon of olive oil, the remaining teaspoon of chili powder, and the remaining ½ teaspoon of cumin. Toss everything together and return to the oven for an additional 10-15 minutes, until the zucchini is tender.

Step 5: Warm the Black Beans

In a medium saucepan over low heat, warm the rinsed black beans. Stir occasionally until heated through, about 5-7 minutes.

Step 6: Assemble the Tacos

Warm the corn or flour tortillas either in a dry skillet over medium heat for about 30 seconds on each side or wrapped in a damp paper towel in the microwave for 20-30 seconds.

To assemble the Vegetarian Tacos, layer some of the roasted sweet potatoes and zucchini on each tortilla. Top with black beans, a dollop of salsa, crumbled feta or cheese, sliced avocado, chopped cilantro, and a spoonful of Greek yogurt.

Step 7: Serve and Enjoy!

Serve the tacos immediately with extra salsa on the side. Enjoy the delightful combination of flavors and textures in every bite!

No-Store Runs Needed

One of the best things about these Vegetarian Tacos is that they can be made with ingredients you probably already have on hand. Here’s a list of what you might find in your pantry or fridge:

Sweet potatoes
Olive oil
Spices (chili powder, cumin, garlic powder, onion powder)
Canned black beans
Salsa
Tortillas (corn or flour)

Cook’s Notes

To make these Vegetarian Tacos even more customizable, feel free to add any of your favorite toppings such as shredded lettuce, diced tomatoes, or even a squeeze of lime for a zesty kick. You can also swap out the black beans for pinto beans or lentils for a different flavor profile. If you’re looking for a bit of heat, consider adding some jalapeños or a dash of hot sauce!

Save It for Later

These Vegetarian Tacos are not only delicious fresh off the stove, but they also make for excellent leftovers! Store any filling in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the filling in a skillet over medium heat, and freshen up your tortillas with a quick heat in the microwave or on the stove.

Reader Questions

Can I make these tacos gluten-free?

Absolutely! Just make sure to use corn tortillas instead of flour tortillas, and you’re all set for a gluten-free meal.

What can I use instead of Greek yogurt?

If you’re not a fan of Greek yogurt, you can substitute it with sour cream or a dairy-free alternative, like cashew cream or avocado crema.

Can I prepare the filling ahead of time?

Yes! The sweet potatoes and zucchini filling can be roasted a day in advance. Just reheat it when you’re ready to assemble the tacos.

How spicy are these tacos?

The spiciness of these Vegetarian Tacos can be adjusted based on your preferences. You can reduce the amount of chili powder or add some diced jalapeños for an extra kick!

Keep Cooking

Looking for more delicious vegetarian recipes? Check these out:

In Closing

These Vegetarian Tacos are a delightful way to enjoy a meal that’s both nutritious and bursting with flavor. With simple ingredients and easy preparation, this recipe is perfect for any night of the week. You’ll love how the sweetness of the roasted sweet potatoes complements the savory black beans and fresh toppings. Give this recipe a try, and let it become a staple in your household. Happy cooking!