Vegetarian Texas Tacos
Satisfy your Tex-Mex cravings with these vibrant and flavorful Vegetarian Texas Tacos! Packed with hearty roasted sweet potatoes, smoky red bell peppers, and seasoned black beans, this recipe offers a symphony of textures and bold spices like cumin, smoked paprika, and chili powder. Topped with creamy avocado, zesty lime juice, fresh cilantro, and optional crumbly cotija cheese, each bite bursts with freshness and balance. These tacos are quick and easy to prepare, requiring just 40 minutes from start to finish, making them perfect for weeknight dinners or casual gatherings. Serve them on warm corn tortillas for a naturally gluten-free and wholesome meal that everyone will love. Whether you're a seasoned vegetarian or simply looking to add more meatless meals to your rotation, these tacos are a sure crowd-pleaser.
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 1 large Sweet potato
- 1 large Red bell pepper
- 1 15-ounce can Black beans
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 small Red onion
- 0.5 cup Fresh cilantro
- 1 large Avocado
- 1 large Lime
- 0.5 cup Crumbled cotija cheese (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potato into 1/2-inch cubes. Slice the red bell pepper into thin strips. Place both on a baking sheet lined with parchment paper.
Drizzle the sweet potato and bell pepper with 1 tablespoon of olive oil. Sprinkle with ground cumin, smoked paprika, chili powder, 1/2 teaspoon of salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized.
While the vegetables are roasting, rinse and drain the black beans. Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the black beans and season with a pinch of salt and chili powder. Stir and cook for 5 minutes until warmed through.
Finely dice the red onion and chop the fresh cilantro. Set aside.
Cut the avocado into slices and squeeze half the lime over the slices to prevent browning.
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds on each side or wrap them in a damp paper towel and microwave for 20 seconds.
Assemble the tacos: Divide the roasted vegetables, black beans, avocado slices, and a sprinkle of red onion evenly among the warm tortillas.
Top each taco with fresh cilantro, a squeeze of lime juice, and crumbled cotija cheese if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
1925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.9 g | 117% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 4267 mg | 186% | |
| Total Carbohydrate | 243.9 g | 89% | |
| Dietary Fiber | 64.1 g | 229% | |
| Total Sugars | 29.0 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 938 mg | 72% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 2940 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
