Roasted Veggie Tacos

5 from 1 vote

These vegan Roasted Veggie Tacos are a great healthy meatless meal! They're made with beans and topped with a creamy cashew cilantro sauce.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Low Lactose, Vegan

Keyword: veggie tacos, roasted vegetable tacos, vegan tacos

Servings:

Calories: 390kcal

Author: Christine Rooney

Ingredients

For The Tacos:

4-5 cups cauliflower florets equals 1 head cauliflower
1 bell pepper any color
3 Tbsp. olive oil split
1 can pinto beans black beans or refried beans work as well
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin
¼ tsp. kosher salt
¼ tsp. pepper
5 corn tortillas
1-2 cups lettuce or any leafy greens

For The Sauce:

1 cup cashews raw and unsalted
1-2 cloves garlic
½ cup water
2 Tbsp. lime juice
½ cup fresh cilantro
½ tsp. kosher salt
½ tsp. pepper

US Customary - Metric

Instructions

For The Sauce:

Place 1 cup of raw, unsalted cashews in a small bowl. Top with enough water to cover the cashews.
Allow the cashews to soak for 2 hours. After 2 hours, drain and rinse the cashews with cold water.
Peel 1-2 cloves of garlic and cut them in half. Cut 1 jalapeno pepper in half and remove the seeds and membranes. Chop the jalapeno into chunks. Roughly chop a heaping ½ cup of fresh cilantro.
Place the rinsed cashews, garlic cloves, jalapeno pepper, cilantro, ½ tsp. kosher salt, and ¼ tsp. pepper into a food processor or high quality blender. Pulse all of the ingredients a few times.
Slowly pour ½ cup of water and 2 Tbsp. lime juice into the food processor or blender. Puree the mixture until the sauce reaches your desired consistency.

For The Tacos:

Heat oven to 400 degrees Fahrenheit.
Remove any outer leaves from 1 head of cauliflower and discard. Cut the cauliflower in half and then chop it into florets, making sure that all of the cauliflower is relatively the same size to ensure that it cooks evenly (yields 4-5 cups).
Cut 1 bell pepper (any color) into strips. Chop the strips in half. Discard the seeds and membranes of the pepper.
Place the cauliflower florets on a large baking sheet. Drizzle with 2 Tbsp. olive oil. Sprinkle 1 tsp. each garlic powder, chili powder, and cumin over the cauliflower, along with ¼ tsp. each kosher salt and pepper. Toss the cauliflower until completely coated in the oil and spices.
Place the chopped bell peppers on a separate baking sheet and drizzle with 1 Tbsp. olive oil. Sprinkle a bit of kosher salt and pepper over the peppers. Toss until completely coated.
Place the baking sheets in the oven and roast for 20-22 minutes. Stir the veggies once during the roasting process to prevent sticking. Remove the pans once the veggies are roasted and set aside.
Feel free to roast a few minutes longer if needed.
Heat 1 can of pinto beans (or beans of choice) on the stove top as the veggies are roasting according to package instructions.
Chop 1-2 cups of lettuce or leafy greens of choice. Prepare any additional toppings.
To serve: Spoon some of the heated beans onto a warmed corn tortilla. Top with roasted veggies, lettuce, and any other toppings of choice. Add a generous scoop of the cashew cilantro sauce on top of the taco and any other sauces of choice.

Notes

The sauce for these tacos may be made ahead of time and stored in an airtight container in the refrigerator. The sauce may be stored for 4-5 days in the fridge.

Feel free to substitute the veggies used to make these tacos with any roasted veggies of choice. It's best to choose veggies that have a similar cooking time.

Nutrition