May 29, 2024 Â 8 Comments
Roasted vegetables tacos are for Taco Tuesday. You need to change it up sometimes.
![Roasted Vegetable Tacos: Change up Taco Tuesday](https://s9g.us/m/o/roastedvegetabletacos.600.jpg)
Are these tacos as easy as meat tacos? No. I mean how can you beat browning meat and adding a flavoring packet? Too easy!
But these roasted sweet potato and cauliflower tacos are worth the effort.
![](https://s9g.us/m/o/roastedvegetabletacosingredients.600.jpg)
I have made tacos without meat before see my lentil tacos. I have also created a roasted veggie chili.
The whole concept here is simple. You chop and roast the vegetables with taco spices and then add cooked beans.
I don’t peel the potatoes because the peel softens enough so that you don’t notice it. I think soft sweet potato is like cheese.
I do use a bunch of spices to enhance the flavor of the vegetables. If you don’t have an extensive spice drawer like I do, go ahead and use taco seasoning.
Do think about getting a bunch of spices because you will use them if you are trying to get healthier. Flavorings add umami like meat does (and less meat is better for you).
![](https://s9g.us/m/o/roastedvegetabletacosbeforeroasting.600.jpg)
When it finishes, you have this lovely and very nutritious taco filling. Don’t limit your use of these roasted vegetables to tacos! Put them on a salad or toss them with your eggs for breakfast.
They also work as a topping for ice cream (not really).
When I serve this filling with tacos, I use corn tortillas because the contrast in flavor between the sweet corn and the sweet potato is delicious. In addition to the roasted vegetable taco filling, I add mashed avocado, salsa, lettuce and some cheese and sour cream (for the kids).
I always double the recipe so I have leftovers for the next day. If I am going to use my oven in June – I am going to make it worth it.
Have you tried roasted vegetables in your tacos? How do you make your tacos vegetarian?
![](https://s9g.us/m/o/roasted_vegetable_tacos.600.jpg)
![Roasted Vegetable Tacos: Change up Taco Tuesday](https://s9g.us/m/o/roastedvegetabletacos.600.jpg)
Roasted Vegetable Tacos Recipe
Makes 10 tacos
Prep time: 10 min
Cook time: 25 min
Ingredients
1 head cauliflower, cut into small florets
1 large sweet potato, chopped into 1/2 inch cubes
1 tablespoon extra-virgin olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon salt
1 lime, juiced
1 14.5 ounce can black beans, drained and rinsed
Instructions
Heat oven to 425 F and line rimmed baking sheets with parchment paper (for easy clean-up). Mix cauliflower, sweet potato, olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, and salt in a large bowl. Squeeze lime over the vegetables and spread them in a single layer on the prepared baking sheet. Roast for 20 minutes and add black beans (to heat them up). Roast for another five minutes.
Serve in a corn tortilla with salsa.
Nutrition Facts
For one taco (without tortilla) = 61 calories, 1.8 g fat, 0.2 g saturated fat, 9.6 g carbohydrates, 2.1 g sugar, 2.4 g protein, 3 g fiber, 138 mg sodium, 1 Purple, 1 Blue, 2 Green WW SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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