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Healthy Veggies Tacos

These Veggies Tacos are so fresh and delicious with just the right amount of spices. The veggies are super healthy and can be enjoyed in many ways! You can grill them, roast them or even sautéd in a skillet.

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 4 people
Calories: 193 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1.5 lbs sweet potatoes (about 2 large potatoes), peeled (Roasted method: cut into ½ inch cubes) (Grilled method: sliced into ½ inch planks lengthwise)
  • 4  Tbsp olive oil, divided
  • 1 tsp each: chili powder, garlic powder, kosher salt, paprika, and black pepper
  • 1 medium red onion cut into ½ inch-thick slices
  • 2 large zucchinis (Roasted method: cut into ½ inch pieces) (Grilled method: sliced into ½ inch planks lengthwise)
  • 1 medium red bell pepper sliced lengthwise, seeds removed
  • 1 large jalapeño cut in half lengthwise, seeds removed
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • ¼ cup chopped fresh cilantro
  • 3 Tbsp. fresh lime juice divided
  • 8 corn or flour tortillas
Garnish
  • crumbled queso fresco or cotija cheese
  • Lime wedges & hot sauce
  • Cilantro lime crema or Chipotle Crema

Instructions

    Cup of Yum
  1. Combine spices: chili powder, garlic powder, salt, paprika, and pepper in a small bowl.
  2. In a large bowl toss potatoes with 3 Tbsp. oil. and half of the spices mixture.
  3. Brush the rest of the vegetables with 1 tablespoon of oil and sprinkle the rest of the spice mixture on them.
Grilled Method
    Cup of Yum
  1. Preheat grill to medium-high. Brush grill grate with oil.
  2. Grill potatoes, onion, zucchini, bell pepper and jalapeño, covered, until charred and tender, 4–5 minutes per side for sweet potatoes, and 2–3 minutes per side for the rest of the veggies.
Roasted Method
  1. Preheat the oven to 425 degrees F. (218 °C).
  2. Place vegetables on a baking sheet in a single layer.
  3. Roast for about 25 minutes or until soft. The zucchinis take about 15 minutes to cook. Remove them at that time and transfer to a large bowl. Cook the rest of the veggies for 10 more minutes.
Mixing and serving
  1. Cut veggies into bite-sized pieces and place in the large bowl with the zucchinis.
  2. Add the black beans, corn, cilantro and 3 tablespoons lime juice, and season with salt and pepper according to taste.
  3. Warm tortillas on a comal or skillet and divide sweet potato filling among tortillas and top with crema and crumbled queso fresco or cotija. Serve tacos with lime wedges.

Notes

  • A note on how to cut the vegetables for grilling: If you don't have a grilling tray, cut the potatoes and zucchinis lengthwise in order to prevent them from falling thru the grill grates

Nutrition Information

Serving 2Tacos Calories 193kcal (10%) Carbohydrates 32g (11%) Protein 7g (14%) Fat 4g (6%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 53mg (2%) Potassium 407mg (12%) Fiber 6g (24%) Sugar 5g (10%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 193

% Daily Value*

Serving 2Tacos
Calories 193kcal 10%
Carbohydrates 32g 11%
Protein 7g 14%
Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Sodium 53mg 2%
Potassium 407mg 9%
Fiber 6g 24%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.