These veggie tacos feature savory roasted vegetables and a smooth homemade chipotle sauce. They’re easy to prepare, packed with flavor, and perfect for a quick weeknight meal or meal prep.
The roasted vegetables are tender and caramelized, while the fresh toppings add crunch and brightness. The creamy chipotle sauce ties everything together for satisfying, plant-based tacos.
Ingredients
Tortillas: Small tortillas work well so you can make several smaller tacos. Use your preferred type.
Roasted Vegetables: A mix of sweet potato, bell pepper, portabella mushrooms, and red onion. Substitute or add any vegetables you enjoy.
Fresh Vegetables: Add shredded lettuce, sliced radishes, jalapeño, avocado, and cilantro for texture and freshness.
Seasoning & Oil: Toss the vegetables with a neutral oil (avocado or olive oil) and your favorite taco seasoning. Adjust spice level to taste.
See recipe card below for exact quantities.
Wash and prep all produce first. Preheat the oven to 425°F (220°C). Slice the sweet potato, portabella, red onion, and bell pepper. Toss them with oil and taco seasoning, spread on a sheet pan, and roast 15–20 minutes, stirring once halfway through, until tender and slightly browned. Remove and let cool briefly.
While the vegetables roast, blend the chipotle sauce ingredients until smooth and creamy. Assemble tacos by layering roasted vegetables with fresh toppings on warmed tortillas and drizzling with the chipotle sauce.
Tips and Tricks
These tacos are excellent served immediately, but they travel well when prepped. For meal prep, store roasted vegetables, fresh toppings, and sauce separately to keep textures crisp.
Adjust the sauce heat by changing the amount of canned chipotle pepper or adobo you add — use half a pepper for mild heat or two peppers for a spicier sauce. The taco seasoning for the veggies can also be mild, medium, or hot depending on your preference.
If you enjoyed these plant-based tacos, try them with alternative fillings like buffalo cauliflower, lentil taco mixture, or a vegan gyro-style filling for variety.
Buffalo Cauliflower Tacos-
Vegan Gyro
-
Lentil Tacos
-
Falafel Bowl
Vegetable Tacos
Equipment
- Blender
- Sheet pan
Ingredients
- 6 tortillas
- 1 bell pepper, sliced
- 1 portabella mushroom, sliced
- 1 sweet potato, sliced
- ½ red onion, sliced
- 1 avocado, sliced
- 3 radishes, sliced
- 1 cup shredded lettuce
- 1 jalapeño, sliced
- ½ cup cilantro
- ¼ cup chipotle sauce (see below)
- 1 tbsp olive oil
- 1 tbsp taco seasoning
Chipotle Sauce
- 1 cup plain plant-based yogurt
- 1 canned chipotle pepper (adjust to taste)
- 1 tbsp adobo sauce (from the chipotle can)
- 1 tsp lime juice
- 1 tsp orange juice
- 1 tsp maple syrup
- 1 tsp cumin
- 1 tsp taco seasoning
Instructions
- Wash and prep all produce according to the ingredient list.
- Preheat the oven to 425°F (220°C).
- Toss the sliced sweet potato, bell pepper, red onion, and portabella with olive oil and taco seasoning. Spread on a sheet pan and roast 15–20 minutes, tossing halfway through, until vegetables are tender and slightly caramelized. Let cool a few minutes.
- While the vegetables roast, make the chipotle sauce by combining all sauce ingredients in a blender and blending until smooth. Taste and adjust heat or sweetness as desired.
- Warm tortillas, assemble tacos with roasted vegetables and fresh toppings, and finish with a drizzle of chipotle sauce.
Notes
For meal prep, store roasted vegetables and sauce separately from raw toppings to maintain texture and freshness.
Nutrition
Serving: 2 tacos • Calories: 412 kcal
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