These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.
– 1 cup roasted root vegetables – ½ cup cooked or canned black beans, rinsed – 2 teaspoons extra-virgin olive oil – 1 teaspoon ground cumin – 1 teaspoon chili powder – ½ teaspoon ground coriander
– ¼ teaspoon kosher salt – ¼ teaspoon ground pepper – 4 corn tortillas, lightly toasted or warmed – ½ avocado, cut into 8 slice – 1 lime, cut into wedge – Chopped fresh cilantro & salsa for garnish
In a large bowl, toss the chopped bell peppers, zucchini, and red onion with olive oil, cumin, smoked paprika, garlic powder, salt, and pepper.
Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly charred, stirring halfway through.
Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and slightly seasoned.
Add fresh cilantro, avocado slices or guacamole, salsa or pico de gallo, and shredded lettuce if using.
Squeeze a lime wedge over the top for a burst of freshness.
: The perfect topper for this PSL is a spoonful of whipped cream. You can use my whipped cream recipe, or this coconut whipped cream if you're dairy-free.