Vegetarian Tacos
Hearty vegetarian tacos with roasted sweet potatoes, black beans and zucchini WOW with flavor. Filling and satisfying. Even meat lovers approve!
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 4 servings
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
- 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
Serving: 1(of 4); without additional toppingsCalories: 384kcalCarbohydrates: 54gProtein: 16gFat: 13gSaturated Fat: 4gCholesterol: 19mgPotassium: 1140mgFiber: 14gSugar: 9gVitamin A: 16859IUVitamin C: 21mgCalcium: 205mgIron: 4mg
