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 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 7tacos
Calories 189kcal
Author Anjali Lalani
Ingredients
1/2cupblack beans, cooked and rinsed
1/2cupcooked white/red quinoa, I used a mixture of the two types
8cremini mushrooms, washed, dried, and diced into quarters
any other dry seasoning for the roasted veggies (see notes below), optional
Instructions
Preheat toaster oven to 375 degrees (see notes below).
In a small mixing bowl, combine the chopped mushrooms, broccoli florets, and a small drizzle of olive oil.
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.
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.
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:
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!
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!