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Homemade Vegetarian Tacos photo

Vegetarian Tacos

These Vegetarian Tacos are a flavor-packed delight! Quick to prepare and customizable, they’re perfect for everyone.
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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 ¾-inch cubes
  • 2 tablespoons extra-virgin olive oil divided
  • 2 teaspoons ground chili powder divided
  • 1 teaspoon ground cumin divided
  • ½ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ 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
  • ¾ cup prepared salsa plus additional for serving
  • 8 small (6-inch) corn or flour tortillas
  • 3 ounces crumbled feta, queso fresco, or shredded cheddar
  • 1 sliced avocado
  • 1 bunch chopped fresh cilantro
  • 1 cup plain non-fat Greek yogurt

Equipment

  • Large baking sheet
  • Mixing Bowl
  • Skillet
  • Spatula
  • Serving plates

Method
 

Preparation Steps:
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the sweet potato cubes with 1 tablespoon of olive oil, 1 teaspoon of chili powder, ½ teaspoon of cumin, kosher salt, garlic powder, and onion powder. Toss until the sweet potatoes are well coated.
  3. Spread the sweet potatoes in a single layer on a large baking sheet. Roast in the preheated oven for about 25 minutes, or until they are tender and slightly crispy, tossing halfway through for even cooking.
  4. While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced zucchini along with the remaining chili powder and cumin. Sauté for about 5-7 minutes until the zucchini is tender but still has a bit of crunch.
  5. Once the sweet potatoes are done roasting, add them to the skillet with the sautéed zucchini. Stir in the rinsed black beans and salsa, mixing everything well. Cook for an additional 2-3 minutes until heated through.
  6. In a separate skillet, warm the tortillas over medium heat for about 30 seconds on each side.
  7. To assemble, place a generous scoop of the sweet potato and zucchini mixture onto each tortilla. Top with crumbled feta or cheese of your choice, sliced avocado, chopped cilantro, and a dollop of Greek yogurt.

Notes

  • For added flavor, try roasting the zucchini alongside the sweet potatoes.
  • If you prefer a smoky flavor, consider adding smoked paprika to the spice mix.
  • Feel free to experiment with different beans, such as pinto or kidney beans, based on your preference.