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Easy Roasted Veggie Tacos

Make your taco Tuesday’s light and vegetarian friendly with these delicious roasted vegetable and bean tacos.


Easy Roasted Veggie Tacos full recipe is on: HungryHappens.Net #tacotuesday #vegetarian

♬ original sound – Stella Drivas

I’ve been making vegetable tacos for a while now and the combination of sweet potatoes and cauliflower just hits every time. You can add on whatever sauce or toppings you prefer. This is a great version I came up with….

roasted veggie tacos

I am a big fan of Pickled Red Onions for this recipe and on almost anything I make. They add the right amount of tang and flavor needed to level up any dish. You can also add on Cotija Cheese or melt on some mexi blend cheese.

roasted vegetable tacos

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roasted veggie tacos


Easy Roasted Veggie Tacos

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Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes

Servings 4

Author Stella


  • blender



  • 1 small head cauliflower, sliced into small florets
  • 1 large sweet potato, peeled + diced
  • 2 tbs olive oil
  • 1 tsp each garlic powder, onion powder, paprika, chili powder, dried oregano
  • 1/2 tsp cumin
  • salt and pepper to taste
  • 15 oz canned black beans, drained + rinsed


  • 6 small corn or flour tortillas, charred
  • 2 avocados, mashed
  • 1-2 tsp Sriracha sauce
  • Optional: pickled red onions

Chipotle Crema:

  • 1/3 cup Greek yogurt
  • 1/4 cup mayo
  • 2 tbs canned chipotle in adobo sauce
  • 1/2 large lime, juiced
  • 1 tbs honey
  • 1 clove garlic
  • 1/2 tsp each chili powder, paprika, onion powder
  • salt to taste

US Customary – Metric



  • Preheat your oven to 425°F. Line a large baking sheet with parchment paper. Add the cauliflower, sweet potato to the sheet in the center. Drizzle with the 2 tbs olive oil and all the spices listed in the Tacos section. Mix to coat all with your hands. Spread out evenly and roast for 30 minutes, quickly tossing/flipping half way through (they should be fork tender). Evenly sprinkle the black beans and add back into the oven for 5 minutes.


  • Char your tortillas on your gas grill or in a pan to warm through and make them pliable.
  • In a medium bowl, roughly mash your avocado with some Sriracha.

Chipotle Crema:

  • Combine your crema ingredients in a small blender or food processor – pulse until smooth. Taste and adjust anything if needed.