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Homemade Vegetarian Tacos photo

Vegetarian Tacos

These Vegetarian Tacos are packed with flavor! Roasted sweet potatoes, zucchini, and black beans topped with avocado and Greek yogurt make a delightful meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Tacos:
  • 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

Equipment

  • Large baking sheet
  • Mixing bowl
  • Spatula
  • Knife
  • Cutting board
  • Medium saucepan
  • Small bowl

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 425°F (220°C). This ensures the sweet potatoes and zucchini will roast perfectly, becoming tender and slightly caramelized.
  2. Step 2: 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.
  3. Step 3: 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.
  4. Step 4: 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.
  5. Step 5: In a medium saucepan over low heat, warm the rinsed black beans. Stir occasionally until heated through, about 5-7 minutes.
  6. Step 6: 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.
  7. 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.
  8. Step 7: Serve the tacos immediately with extra salsa on the side. Enjoy the delightful combination of flavors and textures in every bite!

Notes

  • Feel free to add toppings like shredded lettuce or diced tomatoes for extra freshness.
  • Swap black beans for pinto beans or lentils for a different flavor.
  • Add jalapeños or hot sauce if you like it spicy!