11 Best Vegetarian Tacos

Amy

These 11 Best Vegetarian Tacos are a vibrant celebration of flavors and textures, ready in just 30 minutes. With a prep time of only 10 minutes, you’ll have more time to savor the experience.

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Prep Time 10

Cook Time 20

Total Time 30

Servings

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.

Keyword healthy taco ideas, meatless tacos, plant-based meals, taco recipes, vegetarian tacos