Roasted Veggie Tacos

Taco Tuesdays have become a staple around the Lehn Household and Im okay with this. However as I attempt to cut down on animal proteins while increasing plant proteins, this recipe is now a family favorite.


2 medium zucchini, cut into 1/4-inch pieces

2 medium red onion, peeled and cut into 1/4-inch pieces

2 bell peppers, deseeded and cut into 1/4-inch pieces

20 cherry tomatoes, halved

1 TBSP chili powder or taco seasoning

Salt to taste

2 TBSP olive oil

2 (15-ounce) can black beans, drained and rinsed or 3 cups cooked black beans

12 medium or 24 small corn or flour tortillas

2 medium avocados, cut into cubes


1/2 cup sour cream or 1/2 avocado *if dairy free

2 tablespoons fresh lime juice

1/2 jalapeño, seeds and membrane removed

1/2 cup packed cilantro leaves and tender stems

Salt to taste



Heat the oven to 425 degrees F. Line a large low sided baking sheet with parchment paper or foil.
Place zucchini, onion, bell pepper, and tomatoes onto the baking sheet. Drizzle with olive oil. Scatter three quarters of of chili powder/taco seasoning and a few pinches of salt over the vegetables. Toss to coat. Roast, stirring occasionally, in the oven until tender, about 25 minutes.

About 5 minutes before the vegetables are done, toss the black beans along with the remaining 1/4 of chili powder/taco seasoning and a light drizzle of olive oil onto the baking sheet with vegetables. Continue to roast until the beans are hot and vegetables done.


Add sour cream or avocado, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.


Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
Fill each warmed tortilla with vegetables and black beans. Top with avocado, pickled onions, and a drizzle of the cilantro sauce. Serve with extra sauce on the side.

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