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–+ servings
Main Course | Snack

Roasted Veggie Tacos with Chipotle Mayo

Easy, breezy, beautiful, vegan roasted veggie tacos! These are so delicious on their own, but they're even better with some chipotle mayo drizzled on top. Yum!
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Yield6 tacos

INGREDIENTS

Tacos
  • Zucchini, mushrooms, onions, garlic, bell pepper, tomatoes, cut into small bite-sized cubes (About 3-5 cups total)
  • 7 oz of corn (canned)
  • Corn tortillas
Cuban black beans
  • 2 tsp olive oil
  • 1/2 onion
  • 2 cloves garlic
  • 2 green onions
  • 3 tbsp cilantro
  • 15 oz can black beans (do not drain)
  • 1/2 cup water (or more if needed)
  • dried oregano
  • few pinches cumin (to taste)
  • 1 tsp red wine vinegar
  • salt and black pepper to taste
Chipotle Mayo
  • 1 cup raw cashews (soaked in hot water for 1 hour and drained)
  • 1 chipotle pepper in adobo (canned)
  • 1 clove of garlic
  • Juice of 1 Lime
  • ¼ cup + 3 tbsp water (plus more if necessary)
  • ¼ tsp Cumin
  • ½ tsp Salt

INSTRUCTIONS

Tacos
  • Preheat oven to 375 degrees. Cover 1-2 baking sheets with foil and spray with non-stick spray.
  • Place all of the cut vegetables on the baking sheet into a single layer. Roast in the oven for about 15 minutes, checking on them at around the 10 minute mark. Flip the veggies and and roast for about 10 minutes more, until evenly browned and soft enough to pierce with a fork.
Cuban black beans
  • Chop onion, garlic, scallions, red pepper, and cilantro into small pieces.
  • Add oil to a medium-sized pot on medium heat.
  • Add vegetables to the pot and saute until soft, about 3 minutes.
  • Add beans, water, cumin, oregano, red wine vinegar, salt and black pepper and bring to a boil.
  • Lower heat and cover, simmer about 15 minutes stirring occasionally. Add more salt, to taste.
Chipotle Mayo
  • Add the cashews and all of the remaining ingredients to a food processor with a narrow base.
  • Blend for 45-60 seconds, until smooth and creamy. Add more water (if necessary) in 1 tbsp increments.
  • Warm corn tortillas on the stove. Add roasted vegetables and black beans to each tortilla and top with spoonfuls of the chipotle mayo. Enjoy!

Notes

Adapted From: Skinny Taste & From My Bowl