In the mood for Mexican food that won’t leave you feeling sluggish? You’re in luck! These Roasted Veggie Tacos will be your new fave tacos. The flavor combo is divine, and the veggies and protein in the black beans will keep you full until your next meal.
Ingredients
Serving size: 4 tacos
- 4 soft corn tortillas
- ½ can of black beans
- 1 red bell pepper, chopped
- 1 yellow onion, diced
- ¼ large head of cauliflower, chopped
- 1 avocado, chopped
- Vegan queso, to taste
- Pico de gallo, to taste
- Cilantro, to taste
Directions
- Rise the black beans and heat on the stovetop.
- Wash and chop the bell pepper, onion, and cauliflower. Place in a mixing bowl and toss in avocado oil, salt, black pepper, garlic powder, cayenne, turmeric, paprika, and cumin, to taste. Bake on 425 for about 15 minutes.
- Toast the corn tortillas in the oven.
- Once everything is cooked, fill the tortillas with beans and roasted veggies.
- Top with sliced avocado, vegan queso, pico de gallo, and cilantro.
What did you think of these Roasted Veggie Tacos? Leave me a comment below or message me on Instagram @haven_quinlan!
