Chipotle, Black Bean, and Roasted Veggie Tacos

Making tasty tacos has never been easier! Pair this delicious chipotle sauce with oven roasted veggies, quinoa, and black beans for a healthy flavor-packed meal!

Recipe by Anjali Lalani on July 1, 2015

Prep time: PT15M

Cook time: PT25M

Total time: PT40M

Rating

5 stars (1 reviews)

Keywords

roasted veggie taco, vegan taco recipe

Ingredients

1/2 cup black beans (, cooked and rinsed)
1/2 cup cooked white/red quinoa (, I used a mixture of the two types)
8 cremini mushrooms (, washed, dried, and diced into quarters)
8-10 broccoli florets (, washed and dried)
2 avocados (, thinly sliced)
14 cilantro sprigs
7 corn tortillas
Chipotle Green Onion Aioli
olive oil
lemon slices
freshly ground black pepper
garlic powder
salt
any other dry seasoning for the roasted veggies (see notes below) (, optional)

Cuisine

Gluten-Free
Mexican
Vegan

Steps

Preheat toaster oven to 375 degrees (see notes below).
In a small mixing bowl, combine the chopped mushrooms, broccoli florets, and a small drizzle of olive oil.
Add in some freshly ground black pepper, salt, garlic powder, and any other dry seasoning you may have that would go well with tacos. The veggies will taste great even with just salt and ground black pepper if you don't want to use any other dry seasoning.
Once the oven is at temperature, line a baking sheet with foil or parchment paper, spread the mushrooms and broccoli on top, and bake at 375 degrees for 10-15 minutes until the broccoli tips are slightly charred. Note that the veggies should still be nice and crisp (i.e. not completely tender). Once the veggies are done, set aside.
While the veggies are baking, combine the cooked quinoa and black beans in a small pot. Heat, and season to taste with salt and garlic powder.
Grill the corn tortilla on both sides (I like to use a little earth balance vegan butter or olive oil for this). Remove from heat and set on plate.
To Prepare Tacos:
- Layer the warm cooked quinoa/black bean mixture, top with roasted broccoli and mushrooms, 2-3 thin slices of avocado, and 2 cilantro sprigs. 
- Squeeze a tiny bit of fresh lemon juice on top of the taco, and drizzle with my Chipotle Green Onion Aioli ! Repeat with the remaining corn tortillas or save the ingredients to make these tacos the following day!

Nutitrion

Serving Size: 1 serving
Calories: 189 kcal
Carbohydrates: 24 g
Protein: 5 g
Fat: 9 g
Saturated Fat: 1 g
Sodium: 22 mg
Sugar: 1 g

Reviews

P.Desai on 2018-05-08 (5 stars):
We all like Mexican food, taco was different.we love it.