Loaded Veggie Tacos
Delicious tacos packed with seasoned vegetables and beans.
Nutrition Facts(per serving)
Ingredients
- Sweet potato - 1 large, diced
- Zucchini - 1 large, diced
- Red bell pepper - 1, diced
- Black beans - 1 can (15oz), drained
- Taco seasoning - 2 tablespoons
- Chili powder - 1 teaspoon
- Garlic powder - 1 teaspoon
- Olive oil - 2 tablespoons
- Corn tortillas - 8
- Avocado - 1, mashed
- Lime juice - 2 tablespoons
- Red cabbage - 1 cup, shredded
- Fresh cilantro - 1/4 cup, chopped
- Jalapeño - 1, sliced (optional)
- Salt and pepper - to taste
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss diced sweet potato, zucchini, and bell pepper with olive oil, taco seasoning, chili powder, garlic powder, salt, and pepper.
Spread vegetables in a single layer on the baking sheet.
Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.
In a small pot, warm black beans over low heat. Season with a pinch of salt and cumin if desired.
Make quick guacamole: mash avocado with lime juice, salt, and a pinch of garlic powder.
Warm corn tortillas in a dry skillet for 30 seconds per side until pliable.
To assemble: spread guacamole on each tortilla.
Layer with roasted vegetables, black beans, and shredded red cabbage.
Top with fresh cilantro and jalapeño slices if using. Serve with lime wedges.
Congratulations! Your delicious vegan loaded veggie tacos is ready to serve. Enjoy! 🌱