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Vegetarian Tacos

Hearty vegetarian tacos with roasted sweet potatoes, black beans and zucchini WOW with flavor. Filling and satisfying. Even meat lovers approve!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 servings
Calories: 384 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 2 medium sweet potatoes scrubbed and cut into ½-inch to ¾-inch cubes (I leave the peels on, but peel them if you like), about 1 pound
  • 2 tablespoons extra-virgin olive oil divided
  • 2 ½ teaspoons ground chili powder divided
  • 1 ½ teaspoons ground cumin divided
  • ¾ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 2 medium zucchini ends trimmed and cut into ½-inch dice (leave the skin on)
  • 1 (14-ounce) can reduced sodium black beans rinsed and drained
  • ½ 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
Additional toppings (optional):
  • Sliced avocado
  • chopped fresh cilantro
  • plain non-fat Greek yogurt

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. For easy cleanup, line a large rimmed baking sheet with parchment paper or a silicone baking mat.
  2. 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.
  3. Spread the potatoes into an even layer on the prepared baking sheet.
  4. Bake the sweet potatoes for 25 to 30 minutes, until nicely browned, turning them twice throughout to ensure they cook evenly. Set aside.
  5. 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.
  6. Stir in the zucchini. Let cook until tender but still al dente, about 4 to 5 minutes, stirring periodically.
  7. Stir in the black beans, salsa, and remaining 1/4 teaspoon kosher salt.
  8. 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.
  9. 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).
  10. 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

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 (33%) 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

% 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.