These are great vegetarian and vegan tacos for Tuesday Taco night, a weekend dinner, or really any night! They are packed with sweet potatoes and zucchini and use simple pantry staple spices like cumin and paprika. They take 10 minutes to prep and make enough for at least four (4) packed tacos!
To make this recipe, you will need:
- Sweet Potatoes
- Zucchini
- Oil
- Black Beans: Make sure to rinse your black beans well under cold water to remove any residue from the can, then dry them well before adding them in with the vegetables
- Spices (cumin, paprika, chili powder, oregano, salt)
- Tortillas:Â I used Vermont Tortilla Co. corn tortillas for these, but any work
- A large mixing bowl and baking tray
Tips:
- Substitutions:Â
- If you don’t have zucchini, you can swap out for cauliflower or mushrooms
- If you don’t have sweet potatoes, butternut squash is a great replacement
- If you don’t have dried oregano, you can replace it with Italian seasoning or use 1 tbsp fresh chopped oregano
- You can use parsley in the avocado sauce instead of cilantro
- You can prep and cook your vegetables in advance and store them in the refrigerator for up to 3 days
How To Store
- Store the vegetable bean mix in the refrigerator for up to 3 days in a sealed airtight container
If you have extra tortillas left to use, try out these recipes:
Air Fryer Bang Bang Shrimp Tacos
Shrimp Tacos with Peach Corn Salsa
Sweet Potato + Zucchini Tacos
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 4-5 gluten free tortillas
Filling
- 2 cups sweet potatoes, diced
- 1 cup zucchini, diced (about ½ large zucchini)
- 1 1/2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp dried oregano
- 1/8 tsp salt
- 1 15oz can black beans
- cilantro (optional)
Avocado Sauce
- 1 avocado
- 1/2 lime, juiced
- 1/8 tsp salt (add more if needed to taste)
- 1 tbsp cilantro, minced
- 1 tsp olive oil
- 1/4 cup + 3 tbsp water
Instructions
- Preheat the oven to 400 degrees and line a large baking tray with parchment paper.
- Prep your sweet potato and zucchini.
- In a small mixing bowl, mix together the spices (cumin, paprika, chili powder, oregano, salt).
- Add the vegetables to the baking tray and coat well with olive oil and spices.
- Cook for 20 minutes, or until the vegetables are soft (flip the vegetables over and shake at the 10 minute mark).
- While the vegetables cook, rinse and drain black beans. Place all ingredients for your avocado sauce into a high speed blender and blend until smooth.
- Remove vegetables from oven and let cool, then stuff each tortilla with roasted vegetables and black beans (about 1/4 cup each) and then top with the avocado sauce and cilantro + ENJOY!
Did you make this recipe?Tag @girlswhoeat!
