Making tasty tacos has never been easier! Pair this delicious chipotle sauce with oven roasted veggies, quinoa, and black beans for a healthy flavor-packed meal!
Add in some freshly ground black pepper, salt, garlic powder, and any other dry seasoning you may have that would go well with tacos. The veggies will taste great even with just salt and ground black pepper if you don't want to use any other dry seasoning.
Once the oven is at temperature, line a baking sheet with foil or parchment paper, spread the mushrooms and broccoli on top, and bake at 375 degrees for 10-15 minutes until the broccoli tips are slightly charred. Note that the veggies should still be nice and crisp (i.e. not completely tender). Once the veggies are done, set aside.
Layer the warm cooked quinoa/black bean mixture, top with roasted broccoli and mushrooms, 2-3 thin slices of avocado, and 2 cilantro sprigs.
Squeeze a tiny bit of fresh lemon juice on top of the taco, and drizzle with my Chipotle Green Onion Aioli ! Repeat with the remaining corn tortillas or save the ingredients to make these tacos the following day!
Roasting Veggies - I always use my toaster oven for the roasted veggies because it's much smaller and quick to heat up. However, you can just as easily use your regular oven if you don't have a toaster oven, or if you are making a lot of tacos.
Make-Ahead Tip - Prepare the roasted veggies, Chipotle Aioli, and/or the black bean/quinoa mixture ahead of time. Then simply heat, assemble, and serve!