These 11 Best Vegetarian Tacos are a vibrant celebration of flavors and textures, ready in just 30 minutes.
Crispy roasted veggies, creamy avocado, and zesty lime come together in every bite, offering a satisfying crunch and a burst of freshness.
Perfect for busy weeknights or casual gatherings, they’re a delicious way to enjoy a meatless meal without sacrificing heartiness or taste.
With a prep time of only 10 minutes, you’ll have more time to savor the experience. Warm tortillas cradle a medley of smoky spices, tangy salsa, and creamy beans, creating a harmony of savory and bright notes.
Whether you’re a seasoned vegetarian or just exploring plant-based options, these tacos promise to delight your taste buds and leave you craving more.
Fresh & Flavorful Ingredients
- Vegetables:
- 1 small Japanese eggplant, chopped into 1-inch pieces
- 1 cup chopped summer squash
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup cherry tomatoes, sliced
- For Roasting:
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- Taco Base:
- 6 tortillas, warmed (corn or flour)
- 1 cup cooked black beans, drained and rinsed
- 1 avocado, diced
- Chopped fresh cilantro
- 1 serrano pepper, sliced (optional, for heat)
- Crumbled Cotija cheese (optional, for tanginess)
- Avocado Tomatillo Sauce:
- ⅓ cup tomatillo salsa
- ¼ cup pepitas (pumpkin seeds)
- ½ avocado
- Handful fresh spinach
- 2 tablespoons extra-virgin olive oil
- Fresh lime juice, to taste
- Sea salt and freshly ground black pepper
Simple Step-by-Step Instructions
- Preheat & Prep: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Roast the Veggies: Place the chopped eggplant, squash, red pepper, and tomatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat, spread evenly, and roast for 25 to 30 minutes, or until golden brown around the edges.
- Make the Sauce: While the veggies roast, blend the tomatillo salsa, pepitas, avocado, spinach, and olive oil in a food processor until smooth. Taste and add lime juice, salt, and pepper as desired. Chill until ready to use.
- Assemble the Tacos: Warm the tortillas, then layer with black beans, roasted vegetables, diced avocado, cilantro, serrano (if using), and Cotija cheese (if using). Top generously with the avocado tomatillo sauce.
- Serve & Enjoy: Serve immediately with extra sauce on the side. Perfect for a quick, healthy meal!
Creative Sauce and Topping Ideas
Elevate your tacos with *extra flair* by experimenting with different sauces and toppings. Try a creamy chipotle sauce by blending chipotle peppers in adobo with Greek yogurt or sour cream.
For a tangy twist, drizzle with a lime crema made from lime juice, zest, and a dollop of mayo. Add crunch with pickled red onions or shredded cabbage, and don’t forget a sprinkle of toasted sesame seeds or crushed tortilla chips for texture.
Perfect Pairings for Serving
These vegetarian tacos shine alongside *simple, fresh sides*. Serve with a zesty corn and black bean salad, or a refreshing cucumber and tomato salad. For a heartier meal, pair with cilantro-lime rice or a warm bowl of tortilla soup. Don’t forget a cold drink—a classic margarita or a sparkling agua fresca complements the flavors beautifully.
Storage and Reheating Tips
Store leftover roasted vegetables and sauce separately in airtight containers in the fridge for up to *3 days*. To reheat, warm the vegetables in a skillet over medium heat or in the oven at 350°F for 10 minutes. The sauce can be served cold or at room temperature. Assemble tacos fresh to keep the tortillas from getting soggy.
Quick Time-Saving Hacks
Short on time? Use *pre-chopped veggies* from the store to cut down on prep. Swap homemade sauce for a store-bought tomatillo salsa or avocado dressing. Warm tortillas in the microwave for 20 seconds instead of on the stove. These small tweaks can save you minutes without sacrificing flavor.
Recipe Variations to Try
Mix it up by using *different vegetables* like zucchini, mushrooms, or sweet potatoes. Swap black beans for pinto beans or chickpeas for a protein twist. For a vegan option, skip the Cotija cheese or use a dairy-free alternative. Gluten-free? Use corn tortillas instead of flour. The possibilities are endless!
11 Best Vegetarian Tacos
Ingredients
Vegetables
- 1 small Japanese eggplant, chopped into 1-inch pieces
- 1 cup chopped summer squash
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup cherry tomatoes, sliced
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
Taco Assembly
- 6 tortillas, warmed
- 1 cup cooked black beans, drained and rinsed
- 1 avocado, diced
- Chopped fresh cilantro
- 1 serrano pepper, sliced optional
- Crumbled Cotija cheese optional
Avocado Tomatillo Sauce
- ⅓ cup tomatillo salsa
- ¼ cup pepitas
- ½ avocado
- Handful fresh spinach
- 2 tablespoons extra-virgin olive oil
- Fresh lime juice, to taste
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper, and tomatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat, spread evenly on the baking sheet, and roast until golden brown around the edges, 25 to 30 minutes.
- Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, and olive oil. Taste and add lime juice and salt and pepper as desired. Chill until ready to use.
- Assemble the tacos in the tortillas with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and Cotija cheese, if using. Top with generous scoops of the sauce. Serve with extra sauce on the side.