Description
Make taco night magic with wildly delish sheet pan vegetarian tacos! Bursting with flavor thanks to well-spiced roasted cauliflower, sweet potatoes, bell peppers, and black beans. The creamy chipotle tahini makes them unforgettable! Pile high into corn tortillas, serve with a scoop of guac, and dig in to a protein and fiber-rich weeknight win. Finally, roasted veggie tacos even meat lovers will request!
Ingredients
Units
Scale
- 2 medium sweet potatoes, chopped (3 1/2 cups)
- 1 small-medium head cauliflower, chopped into florets (5-6 cups)
- 1 15oz can black beans, drained and rinsed
- 1 red or yellow bell pepper, chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp liquid from canned chipotles in adobo (remove seeds or it'll be saucy)
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 8 corn tortillas
- 6-8oz store-bought guacamole, for serving
- shredded cabbage or chopped romaine, optional for crunch
For the tahini sauce:
- 2 tbsp apple cider vinegar
- 1/2 tbsp fresh lemon or lime juice (save the rest to squeeze over tacos)
- 1 chipotle pepper in adobo sauce (open pepper and run under water to remove all seeds)
- 2 tsp pure maple syrup
- 1/2 tsp fine sea salt
- 1/4 cup tahini
- 5-6 tbsp water, as needed to thin
Instructions
- Preheat oven to 425F. Line an extra large baking sheet with parchment paper.
- Place sweet potatoes, cauliflower, beans and bell pepper on baking sheet. Drizzle with oil, liquid from canned chipotles, and sprinkle with cumin, smoked paprika, garlic powder and salt. Toss to combine and cook for 30-35 minutes, stirring after 20 minutes.
- Meanwhile, make chipotle tahini sauce by placing all ingredients in a blender (add tahini last, I use my Nutribullet) and blend until smooth and creamy. Taste and adjust salt if needed. It should be able to be drizzled with a fork so add more water if needed (I used 6 tbsp). It’ll thicken in the fridge, too.
- Warm tortillas. Place cooked veggies in tortillas and top with a drizzle of tahini sauce, a good spoonful of guacamole, and romaine or cabbage for crunch.