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chipotle black bean roasted veggie tacos-3

Chipotle, Black Bean, and Roasted Veggie Tacos

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!

Course Main Course
Cuisine Gluten-Free, Mexican, Vegan
Keyword roasted veggie taco, vegan taco recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 7 tacos
Calories 189 kcal
Author Anjali Lalani

Ingredients

  • 1/2 cup black beans , cooked and rinsed
  • 1/2 cup cooked white/red quinoa , I used a mixture of the two types
  • 8 cremini mushrooms , washed, dried, and diced into quarters
  • 8-10 broccoli florets , washed and dried
  • 2 avocados , thinly sliced
  • 14 cilantro sprigs
  • 7 corn tortillas
  • Chipotle Green Onion Aioli
  • olive oil
  • lemon slices
  • freshly ground black pepper
  • garlic powder
  • salt
  • any other dry seasoning for the roasted veggies (see notes below) , optional

Instructions

  1. Preheat toaster oven to 375 degrees (see notes below).
  2. In a small mixing bowl, combine the chopped mushrooms, broccoli florets, and a small drizzle of olive oil.
  3. 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.

  4. 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.

  5. While the veggies are baking, combine the cooked quinoa and black beans in a small pot. Heat, and season to taste with salt and garlic powder.
  6. Grill the corn tortilla on both sides (I like to use a little earth balance vegan butter or olive oil for this). Remove from heat and set on plate.

To Prepare Tacos:

  1. Layer the warm cooked quinoa/black bean mixture, top with roasted broccoli and mushrooms, 2-3 thin slices of avocado, and 2 cilantro sprigs. 

  2. 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!

Recipe Notes

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!

Nutrition Facts
Chipotle, Black Bean, and Roasted Veggie Tacos
Amount Per Serving
Calories 189 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Sodium 22mg1%
Potassium 535mg15%
Carbohydrates 24g8%
Fiber 7g29%
Sugar 1g1%
Protein 5g10%
Vitamin A 160IU3%
Vitamin C 17mg21%
Calcium 44mg4%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.