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Easy Vegetarian Tacos photo

Vegetarian Tacos

These Vegetarian Tacos are bursting with flavor! Hearty sweet potatoes, vibrant zucchini, and black beans create a delicious, customizable meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Tacos:
  • 2 medium sweet potatoes scrubbed and cut into ½-inch to 1-inch cubes
  • 2 tablespoons extra-virgin olive oil divided
  • 2.5 teaspoons ground chili powder divided
  • 1.5 teaspoons ground cumin divided
  • 0.75 teaspoon kosher salt
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 2 medium zucchini ends trimmed and cut into ½-inch dice
  • 1 14-ounce can reduced sodium black beans rinsed and drained
  • 0.75 cup prepared salsa plus additional for serving
  • 8 small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas
  • 3 ounces crumbled feta, queso fresco, or shredded cheddar
  • sliced avocado
  • chopped fresh cilantro
  • plain non-fat Greek yogurt

Equipment

  • Cutting board
  • Sharp knife
  • Baking sheet
  • Large skillet
  • Measuring spoons and cups
  • Large mixing bowl

Method
 

Preparation:
  1. Step 1: Preheat the Oven
    Begin by preheating your oven to 425°F (220°C). This will ensure that your sweet potatoes roast to perfection!
  2. Step 2: Prepare the Sweet Potatoes
    In a large mixing bowl, combine the cubed sweet potatoes with 1 tablespoon of olive oil, 1 ½ teaspoons of chili powder, ½ teaspoon of cumin, salt, garlic powder, and onion powder. Toss until the sweet potatoes are evenly coated.
  3. Step 3: Roast the Sweet Potatoes
    Spread the seasoned sweet potatoes in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, tossing halfway through for even cooking.
  4. Step 4: Sauté the Zucchini
    While the sweet potatoes are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced zucchini and sauté for about 5-7 minutes until tender but still crisp. Stir in the remaining 1 teaspoon of chili powder and 1 teaspoon of cumin. Cook for an additional minute before removing from heat.
  5. Step 5: Combine the Ingredients
    Once the sweet potatoes are done roasting, add them to the skillet with the zucchini. Stir in the rinsed black beans and prepared salsa. Mix well to combine all the flavors.
  6. Step 6: Warm the Tortillas
    In a separate dry skillet, warm the tortillas over medium heat for about 30 seconds on each side until soft and pliable. You can also wrap them in foil and place them in the oven for a few minutes.
  7. Step 7: Assemble the Tacos
    To assemble your Vegetarian Tacos, spoon the vegetable and bean mixture onto each tortilla. Top with crumbled feta or queso fresco, sliced avocado, chopped cilantro, and a dollop of Greek yogurt.
  8. Step 8: Serve and Enjoy!
    Serve your tacos with additional salsa on the side and enjoy this vibrant, flavor-packed meal with family and friends!

Notes

  • Prep sweet potatoes and zucchini ahead and store in airtight containers for up to 3 days.
  • The filling can be made and stored for up to 4 days; just warm before serving.
  • For a spicier kick, add jalapeños or cayenne pepper to the mix.