Vegetarian Tacos

With chipotle spice-roasted sweet potatoes, protein-rich beans, and creamy feta cheese, these are the ultimate Vegetarian Tacos. They’re filling, healthy, and a major crowd-pleaser!

Super Satisfying. Protein and fiber are critical to keeping you full and happy long after you eat, and these tacos deliver both (just like my Tofu Tacos and Tempeh Tacos). You can count on the fiber from the vegetables. For protein, I included beans (which offer both protein and fiber), and higher protein toppings like Greek yogurt.
Great for Vegetarians AND Meat-Lovers. Spiced cubes of intensely golden-and-crispy-outside, sweet-and-creamy-inside roasted sweet potatoes, a hearty mashed black bean and zucchini filling, and a shower of melty cheese make these hearty tacos appealing to vegetarians and meat eaters alike (Cauliflower Tacos are too).
Exceptional Flavor. Don’t underestimate the star power of these meat-free tacos! When I set out to make a vegetarian version of a classic recipe (like Vegetarian Lasagna), I don’t accept a decrease in quality or flavor. As these sweet potato tacos (and Vegetarian Enchiladas) demonstrate, you can attain serious spice and satisfaction with vegetables and beans.

How to Make The Best Vegetarian Tacos

The Ingredients

For the Tacos

Zucchini. Blends seamlessly with the black beans and salsa to create a vitamin-packed filling for the tacos. (Check out Zucchini Tacos too!)
Black Beans. Full of fiber and protein, black beans help make the tacos more filling and add a delightful creamy element (just ask Bean Tostadas).

Substitution Tip!

Vegetarian tacos with black beans are my go-to but they are certainly not the only option.

You can make vegetarian tacos with kidney beans, pinto beans, or any creamy white bean such as Great Northern or cannellini.

Sweet Potato. Not only do sweet potatoes make these tacos satisfyingly hearty, but they also add a natural scrumptious sweetness that balances the smoky spices.
Spices. Chili powder, cumin, garlic powder, and onion powder are the perfect combo here. These bold spices give the filling a touch of heat and robust flavor.
Salsa. An instant, zero-work way to perk up our vegetarian taco filling.
Tortillas. We love to pile all the delicious taco ingredients into a flour or corn tortillas. If you prefer, you can certainly use hard shells instead.

For Toppings

Cheese. Feta, queso fresco, or cheddar cheese are all tasty options for these tacos.
Guacamole. House favorite! See the Best Guacamole Recipe.
Onions. Pickled Onions are especially delicious.
Plain Greek Yogurt or Sour Cream. I love Greek yogurt for the protein boost.

Dietary Note

To make these vegetarian tacos vegan, simply omit the cheese on top. Be sure to check out these Vegan Enchiladas too.

The Directions

Toss the Potatoes With Oil and Spices. Spread them into an even layer.

Bake the Potatoes. Bake at 400 degrees F for 25 to 30 minutes, flipping twice during baking.
Toast the Spices. Cook until fragrant.

Add the Zucchini. Cook until tender but al dente.

Vegetables, beans, and salsa in a skillet

Continue Cooking. Add the black beans and salsa.

Mash. Warm the tortillas.

Assemble the Tacos. DIG IN!

Storage Tips

To Store. Refrigerate taco filling in an airtight storage container for up to 4 days. Store leftover tortillas according to package directions.
To Reheat. Rewarm the black bean/zucchini filling in a large skillet on the stovetop over medium-low heat or gently in the microwave. Reheat the sweet potatoes in the oven at 350 degrees F.
To Freeze. Freeze taco filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Meal Plan Tip

Roast the sweet potatoes up to 1 day in advance and store them in the refrigerator. Chop the zucchini up to 1 day in advance, storing it separately in the refrigerator.

What to Serve With Vegetarian Tacos

Salad. Pair vegetarian tacos with a light and refreshing salad like Grilled Corn Salad, Green Goddess Salad, or Black Bean Corn Salad.
Vegetables. The more veggies the merrier! Serve these tacos with Roasted Brussels Sprouts, Air Fryer Zucchini, or Grilled Corn.
Guacamole. Homemade guacamole is a delicious side dish for vegetarian tacos. It would be a delicious topping too!
Margarita. A Spicy Margarita or Skinny Margarita would pair perfectly with these tacos. CHEERS!

More Ways to Enjoy Vegetarian Taco Filling

Bowls. Pile the filling on top of brown rice or white rice to enjoy these Chiptole Burrito Bowl style.
Quesadillas. Fry up the filling with cheese (this Mushroom Quesadilla recipe is great inspo).
For Breakfast. Add eggs and enjoy these as a Breakfast Tacos.

Recommended Tools to Make this Recipe

Baking Sheet. Perfect for roasting the sweet potatoes.
Large Skillet. You’ll use this on repeat.
Measuring Spoons. These double-sided measuring spoons are wonderful for recipes like this one.

Recipe Tips and Tricks

Roast the Vegetables. Don’t shortcut this step! Roasting vegetables improves both flavor and texture. The insides become hearty and tender and the outsides crisp. These layers of texture are supremely satisfying.
Spice It Up. Don’t be shy with the spices, as they’re what makes these tacos so flavorful. To give vegetarian tacos bold Tex-Mex pizazz, we’re using a spice blend that’s similar to what you’d use on meat for tacos.
Toppings are Life. In addition to making the tacos pretty, toppings like avocado and Greek yogurt add healthy fats and proteins that make these tasty vegetarian tacos a real-deal meal. Pile them on!

4.71 From 17 reviews

Prep:15

Cook:40

Total:55

Servings: servings

Hearty vegetarian tacos with roasted sweet potatoes, black beans and zucchini WOW with flavor. Filling and satisfying. Even meat lovers approve!

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Ingredients

2 medium sweet potatoes scrubbed and cut into ½-inch to ¾-inch cubes (I leave the peels on, but peel them if you like), about 1 pound
2 tablespoons extra-virgin olive oil divided
2 ½ teaspoons ground chili powder divided
1 ½ teaspoons ground cumin divided
¾ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
2 medium zucchini ends trimmed and cut into ½-inch dice (leave the skin on)
1 (14-ounce) can reduced sodium black beans rinsed and drained
½ cup prepared salsa plus additional for serving
8 small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas
3 ounces crumbled feta queso fresco, or shredded cheddar

4 medium sweet potatoes scrubbed and cut into ½-inch to ¾-inch cubes (I leave the peels on, but peel them if you like), about 1 pound
4 tablespoons extra-virgin olive oil divided
5 teaspoons ground chili powder divided
3 teaspoons ground cumin divided
1 ½ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
4 medium zucchini ends trimmed and cut into ½-inch dice (leave the skin on)
2 (14-ounce) can reduced sodium black beans rinsed and drained
1 cup prepared salsa plus additional for serving
16 small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas
6 ounces crumbled feta queso fresco, or shredded cheddar

6 medium sweet potatoes scrubbed and cut into ½-inch to ¾-inch cubes (I leave the peels on, but peel them if you like), about 1 pound
6 tablespoons extra-virgin olive oil divided
7 ½ teaspoons ground chili powder divided
4 ½ teaspoons ground cumin divided
2 ¼ teaspoon kosher salt
¾ teaspoon garlic powder
¾ teaspoon onion powder
6 medium zucchini ends trimmed and cut into ½-inch dice (leave the skin on)
3 (14-ounce) can reduced sodium black beans rinsed and drained
1 ½ cup prepared salsa plus additional for serving
24 small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas
9 ounces crumbled feta queso fresco, or shredded cheddar

Additional toppings (optional):

Sliced avocado
Chopped fresh cilantro
Plain non-fat Greek yogurt

Instructions

Preheat the oven to 400°F. For easy cleanup, line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Place the potatoes in a large bowl. Drizzle with 1 tablespoon oil. Add 1 ½ teaspoons chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt, garlic powder, and onion powder. Toss to combine, ensuring the sweet potatoes are evenly coated with the oil and spices.
Spread the potatoes into an even layer on the prepared baking sheet.
Bake the sweet potatoes for 25 to 30 minutes, until nicely browned, turning them twice throughout to ensure they cook evenly. Set aside.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining 1 teaspoon chili powder and 1 teaspoon cumin. Stir constantly for 30 seconds, until the spices are very fragrant.
Stir in the zucchini. Let cook until tender but still al dente, about 4 to 5 minutes, stirring periodically.
Stir in the black beans, salsa, and remaining 1/4 teaspoon kosher salt.
With the back of a spoon, stir and mash the beans together with the zucchini. Continue cooking until the beans are thick and fragrant, about 5 to 10 minutes. Don’t let the beans dry out—if they start to look dry, add in some water as needed. Taste and adjust seasoning as desired.
Warm the tortillas: If you have a gas stove, run the tortillas over an open flame to lightly char. Otherwise, wrap a stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes. (If you char them, you can also wrap them in foil afterward and pop them in the oven to keep them warm).
To serve, smear a big spoonful of the bean mixture over each tortilla. Pile on a scoop of the sweet potato, cheese, additional salsa, and any other toppings of choice. Enjoy!

Notes

TO STORE: Refrigerate taco filling in an airtight storage container for up to 4 days. Store leftover tortillas according to package directions.
TO REHEAT: Rewarm the black bean/zucchini filling in a large skillet on the stovetop over medium-low heat or gently in the microwave. Reheat the sweet potatoes in the oven at 350°F.
TO FREEZE: Freeze taco filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4); without additional toppingsCalories: 384kcalCarbohydrates: 54gProtein: 16gFat: 13gSaturated Fat: 4gCholesterol: 19mgPotassium: 1140mgFiber: 14gSugar: 9gVitamin A: 16859IUVitamin C: 21mgCalcium: 205mgIron: 4mg