Vegetarian Tacos with Avocado Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 to 3
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Course
Main Course
Vegetarian Tacos with Avocado Sauce
Description
The recipe starts by roasting chopped vegetables—eggplant, summer squash, red bell pepper, and cherry tomatoes—coated lightly with olive oil, salt, and pepper until edges are golden browned. Meanwhile, a smooth avocado tomatillo sauce is blended from tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice, salt, and pepper, contributing a creamy, tangy element.
The tacos are assembled by warming tortillas, then layering black beans, the roasted vegetables, diced avocado, chopped cilantro, sliced serrano pepper if desired for heat, and crumbled cotija cheese as an optional topping. Generous scoops of the prepared sauce add richness and freshness, uniting the varied textures and flavors.
This combination yields a vegetable-forward taco with varied textures from the tender roasted vegetables, creamy avocado, and crunchy pepitas in the sauce. The sauce enhances the tacos with a bright, smooth finish. The optional toppings allow adjustment for heat and saltiness according to taste.
Any leftover avocado sauce can be stored chilled for two to three days, making meal prep easier. These tacos provide a hearty vegetarian option that balances roasted vegetable sweetness with vibrant, creamy sauce and fresh garnishes.
Ingredients
- 1 Japanese eggplant chopped into 1-inch pieces, small
- 1 cup summer squash chopped
- 1 red bell pepper chopped into 1-inch pieces
- 1 cup cherry tomato sliced
- extra-virgin olive oil for drizzling
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
- 6 tortillas warmed
- 1 cup black beans drained and rinsed, cooked
- 1 avocado diced
- cilantro chopped, fresh
- 1 Serrano pepper sliced, optional
- cotija cheese optional, crumbled
Avocado Tomatillo Sauce
- ⅓ cup tomatillo salsa
- ¼ cup Pepitas
- ½ avocado
- Handful spinach fresh
- 2 tablespoons extra-virgin olive oil
- lime juice to taste, fresh
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper, and tomatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat, spread evenly on the baking sheet, and roast until golden brown around the edges, 25 to 30 minutes.
- Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, and olive oil. Taste and add lime juice and salt and pepper as desired. Chill until ready to use.
- Assemble the tacos in the tortillas with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and Cotija cheese, if using. Top with generous scoops of the sauce. Serve with extra sauce on the side.
Notes
- Store any leftover avocado tomatillo sauce in the refrigerator for 2 to 3 days.
User Reviews
Overall Rating
5
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