I’ve been sitting on this one for a good two and a half years! I think that’s a blog record. Anyway, that has nothing to do with the quality of the recipe itself. In fact, I love these veggie tacos. I planned at one point to put together an e-book of vegan tacos. I eventually scrapped that idea, but not before accumulating a nice collection of taco recipes. I finally decided it’s time to start sharing them. And guess what, these were the cover tacos, which mean’s they’re pretty special. What I love about these roasted vegetable tacos is how easy they are to throw together. Tacos can be a lot of work, you know? A million different toppings, multiple burners going on the stove. That kind of thing. These are really simple though. The main filling for these tacos, the veggies, roast in the oven. Super easy: you get to throw a bunch of stuff in a pan, stick it in the oven, and forget about it for a bit. While the veggies roast, you whip up the creamy black bean spread. This part is super flavorful, creates a nice creamy base for the veggies to squish down in, and doesn’t even require any cooking. By the time your done with the beans, the veggies should be just about ready to come out of the oven.
Tips for Making Delicious Veggie Tacos…
These tacos are absolutely delicious as they are, but feel free to add your favorite toppings. Guacamole, cashew cream, salsa and hot sauce are all great choices.You can easily switch the veggies up with what you have on hand. Asparagus, broccoli, Brussels sprouts and winter squash would all be excellent in these.Much of the prep work for these can be done ahead of time. Whip up the beans, prep the veggies, and toss them with olive oil and spices a day ahead. On the day of serving, warm up the beans if you like, and pop the veggies into the oven as instructed in the recipe.
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