Vegetarian Tacos
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Vegetarian Tacos
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Hearty vegetarian tacos with roasted sweet potatoes, black beans and zucchini WOW with flavor. Filling and satisfying. Even meat lovers approve!
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Ingredients
- 2 sweet potato scrubbed and cut into ½-inch to ¾-inch cubes (I leave the peels on, but peel them if you like), about 1 pound, medium
- 2 tablespoons extra-virgin olive oil divided
- 2 ½ teaspoons ground chili powder divided
- 1 ½ teaspoons cumin divided, ground
- ¾ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 zucchini ends trimmed and cut into ½-inch dice (leave the skin on, medium
- 1 black beans rinsed and drained, 14-ounce can, reduced sodium
- ½ cup salsa plus additional for serving, prepared
- 8 corn tortillas small (6-inch) or 4 medium (8 to 9-inch
- 8 flour tortillas small (6-inch) or 4 medium (8 to 9-inch
- 3 ounces feta cheese queso fresco, or shredded cheddar, crumbled
Additional toppings (optional):
- avocado sliced
- cilantro chopped, fresh
- Greek yogurt plain, non-fat
Instructions
- Preheat the oven to 400°F. For easy cleanup, line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- Place the potatoes in a large bowl. Drizzle with 1 tablespoon oil. Add 1 ½ teaspoons chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt, garlic powder, and onion powder. Toss to combine, ensuring the sweet potatoes are evenly coated with the oil and spices.
- Spread the potatoes into an even layer on the prepared baking sheet.
- Bake the sweet potatoes for 25 to 30 minutes, until nicely browned, turning them twice throughout to ensure they cook evenly. Set aside.
- Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining 1 teaspoon chili powder and 1 teaspoon cumin. Stir constantly for 30 seconds, until the spices are very fragrant.
- Stir in the zucchini. Let cook until tender but still al dente, about 4 to 5 minutes, stirring periodically.
- Stir in the black beans, salsa, and remaining 1/4 teaspoon kosher salt.
- With the back of a spoon, stir and mash the beans together with the zucchini. Continue cooking until the beans are thick and fragrant, about 5 to 10 minutes. Don’t let the beans dry out—if they start to look dry, add in some water as needed. Taste and adjust seasoning as desired.
- Warm the tortillas: If you have a gas stove, run the tortillas over an open flame to lightly char. Otherwise, wrap a stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes. (If you char them, you can also wrap them in foil afterward and pop them in the oven to keep them warm).
- To serve, smear a big spoonful of the bean mixture over each tortilla. Pile on a scoop of the sweet potato, cheese, additional salsa, and any other toppings of choice. Enjoy!
Notes
- TO STORE: Refrigerate taco filling in an airtight storage container for up to 4 days. Store leftover tortillas according to package directions.
- TO REHEAT: Rewarm the black bean/zucchini filling in a large skillet on the stovetop over medium-low heat or gently in the microwave. Reheat the sweet potatoes in the oven at 350°F.
- TO FREEZE: Freeze taco filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
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Serving
1(of 4); without additional toppings
Calories
384kcal
(19%)
Carbohydrates
54g
(18%)
Protein
16g
(32%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
19mg
(6%)
Potassium
1140mg
(24%)
Fiber
14g
(56%)
Sugar
9g
(18%)
Vitamin A
16859IU
(337%)
Vitamin C
21mg
(23%)
Calcium
205mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Serving | 1(of 4); without additional toppings | |
| Calories | 384kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Potassium | 1140mg | 24% |
| Fiber | 14g | 56% |
| Sugar | 9g | 18% |
| Vitamin A | 16859IU | 337% |
| Vitamin C | 21mg | 23% |
| Calcium | 205mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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