Grilled Veggie Taco: Swap Taco Tuesdays

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Roasted veggie tacos are for Taco Tuesday. You need to change it sometimes.

Are these tacos as easy as meat tacos? No. I mean, how can you brown meat and add a packet of seasoning? It’s very easy!

But these fried sweet potato and cauliflower tacos are worth the effort.

I made tacos without meat before seeing lentil tacos. I also made roasted veggie chili.

The whole concept here is simple. Chop and roast vegetables with taco seasoning and add refried beans.

Sweet potatoes don’t even need peeling! Their naturally soft skin gets caramelized when cooked, adding a hint of sweetness that reminds me of cheese.

I use a lot of spices to enhance the flavor of the vegetables. If you don’t have an extensive spice cabinet like me, go ahead and use taco seasoning.

Think about getting a bunch of spices because you will use them if you are trying to be healthy. Flavors add umami like meat (and less meat is better for you).

When it’s done, you have this delicious and very nutritious taco filling. Don’t limit your use of these roasted vegetables in tacos! Put them in a salad or toss them with your eggs for breakfast.

They also work as an ice cream topping (not really).

These fillings are perfect for tacos, especially when paired with corn tortillas. The sweetness of the corn tortillas complements the sweetness of the sweet potato beautifully. Building on the flavorful fried vegetable taco filling, I added a layer of creamy mashed avocado for richness. Next came the classic combination of fresh salsa and crisp lettuce for a burst of flavor and texture. To complete the fiesta, I added shredded cheese, and for the kids, a dollop of cool sour cream.

I always double the recipe so I have leftovers for tomorrow. If I’m going to use my oven in June – I’ll make it fit.

Have you tried roasted vegetables in your tacos? How do you make your tacos vegetarian?

Grilled Veggie Taco: Swap Taco Tuesdays

Roasted Vegetable Tacos Recipe

2.4 from
21 review

Makes 10 tacos
Preparation time: 10 min
Cooking time: 25 min

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1 head of cauliflower, cut into small florets
1 large sweet potato, cut into 1/2 inch cubes
1 tablespoon of extra-virgin olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon of salt
1 lime, juice
1 14.5 ounce black beans, drained and rinsed


Preheat oven to 425 F and line baking sheets with parchment paper (for easy cleanup). Combine cauliflower, sweet potato, olive oil, chili powder, cumin, smoked paprika, garlic powder, oregano, and salt in a large bowl. Squeeze the lime over the vegetables and spread in a single layer on the prepared baking sheet. Roast for 20 minutes and add black beans (to heat). Bake for another five minutes.

Serve on a corn tortilla with salsa.

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