These Roasted Veggie and Black Bean Tacos are quick and easy to make. This dinner comes together in 40 minutes and is the perfect dinner to make on the weekends. This is a dinner that the whole family is sure to enjoy!
These vegetarian tacos are the perfect taco to make year round but especially during the Summertime when gardens are bursting with fresh vegetables. These tacos are super adaptable to any season but there is something special about fresh Summer vegetables.
- Yellow Squash
- Red Bell Pepper
- Black Beans
- Cabbage Slaw (optional)
- Sriracha mayonnaise (optional)
- Corn Tortillas
You can find the quantities for each ingredient in the recipe card.
Instructions for How to Make Roasted Veggie and Black Bean Tacos
These Roasted Veggie and Black Bean Tacos couldn't be easier to make, everything comes together in under an hour and it is an easy cleanup!
The first step to making these vegetable tacos is to dice all of your vegetables and drain and rinse your beans. Add your diced vegetables and beans to a bowl and drizzle with about 1 tbs of olive oil and toss to coat. The oil will help to crisp up the veggies in the oven. Top the veggies with cumin and chili powder and roast at 425 degrees for 30 minutes, stirring at the 15-minute mark.
While the vegetables are in the oven, prep the rest of the toppings. These toppings are totally optional but they add a ton of flavor to the tacos.
For the coleslaw, add 1 bag of coleslaw mix, 3 tbs of lime juice, and ¼ cup of cilantro and toss to combine.
For the sriracha mayonnaise, combine ¼ cup of mayonnaise with 2 tbs sriracha and stir to combine.
When the taco filling has 10 minutes left in the oven, it is time to warm up the tortillas. I like to use a cast iron pan and warm the tortillas in the pan. This recipe works best with corn tortillas.
Once the vegetables are finished, assemble your veggie tacos and serve!
Hint: I like to roast my veggie and bean mixture on a cookie sheet with parchment paper, that way it makes for super easy cleanup, you won't have to wash the cookie sheet!
Here are some easy substitutions to make to fit every diet or need.
- Protein - If you want to up the protein in this dish, feel free to add any meat, chicken, or tempeh would go great with these vegetables.
- Tortilla - I like to use corn tortillas in this recipe, it keeps the recipe gluten-free and the corn adds the extra flavor to compliment the taste of the veggies. However, feel free to use whatever type of tortilla that you prefer.
- Beans- This recipe is a black bean taco recipe, however, feel free to use pinto beans if you prefer those!
Variations of This Roasted Veggie and Black Bean Taco Recipe
If you are looking to switch it up a little, check out some of these variations.
- Spicy - if you want to up the spice level in this dish, add 1 teaspoon cayenne pepper to your filling mixture when you are seasoning it or serve it up with this Chipotle Lime Sauce!
- Less Spicy - instead of the sriracha mayonnaise, try adding this Homemade Barbecue Ranch!
- Kid-friendly - Instead of serving these as a taco, try wrapping the ingredients in a burrito.
Equipment can have a big impact on how a recipe turns out. Using a nonstick vs a stainless steel cookie sheet can make all the difference when trying to remove the taco filling. If you use parchment paper vs if you don't, that makes a huge difference as well.
I like to use this cookie sheet to roast the tacos, and I always use parchment paper. I also toast my tortillas in my trusty cast iron pan, I couldn't live without it!
Store everything separately in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Top tip for these Roasted Veggie and Black Bean Tacos
The biggest tip that I can offer you is to not overcook your vegetables. As the vegetables cook they release water. If you overcook the veggies, you will end up with mushy vegetables. I have tested this recipe countless times and I have found that roasting the veggies for 30 minutes at 425 degrees makes them turn out perfect.
Other Recipes You Will Love!
- Vegan Freezer Burritos
- Taco Bell Spicy Potato Soft Tacos
- 30 Minute Vegan Sloppy Joe Bowls
- Easy Enchiladas with Green Sauce
- Fresh Garden Salsa Verde
- Cilantro Lime Rice
- 4 Ingredient Guacamole
Roasted Veggie and Black Bean Tacos
- 2 large Yellow Squash
- 2 large Zucchini
- 1 Red Bell Pepper
- 1 Tomato diced
- 2 cans Black Beans
- Corn Tortillas
- 1 bag coleslaw mix
- 3 tbs lime juice
- ¼ cup cilantro diced
- ¼ cup vegan mayo
- 2 tbs sriracha
- Dice all of the vegetables and drain and rinse your beans. Add the diced vegetables and beans to a bowl and drizzle with 1 tbs of olive oil and toss to coat. The oil will help to crisp up the veggies in the oven. Top the veggies with cumin and chili powder and roast at 425 degrees for 30 minutes, stirring at the 15-minute mark.
- For the coleslaw, add 1 bag of coleslaw mix, 3 tbs of lime juice, and ¼ cup of cilantro and toss to combine.
- For the sriracha mayonnaise, combine ¼ cup of mayonnaise with 2 tbs sriracha and stir to combine.
- When the taco filling has 10 minutes left in the oven, it is time to warm up the tortillas. I like to use a cast iron pan and warm the tortillas in the pan. This recipe works best with corn tortillas.
- Once the vegetables are finished, assemble your veggie tacos and serve!
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove