Gluten Free,  Healthy Choices,  Main Course,  Mexican/Latin,  Vegetarian

Southwest Vegetarian Tacos

The key to bringing big flavor to these Southwest Vegetarian Tacos is to oven roast the veggies.

Virtually any vegetables will work in these tacos, but I love sweet potato, onion and zucchini as my base – I added corn and jalapeño to give it a nice Southwest flavor flare.

Oven Roasted Veggies

Simply toss your diced veggies of choice in a little olive oil, salt & pepper. Spread on a baking sheet (not too crowded) and roast at 400 degrees until golden brown, typically 20 minutes delivers. I adjust the size of my dice according to cooking time. For example, sweet potatoes take longer to cook than zucchini, so I use a smaller dice for the potatoes.

Oven roasting vegetables deepens the flavors. It’s a great way to use those ‘tired’ carrots, celery, Brussels, zucchini, cauliflower (insert occupants of your veggie drawer here). You can roast ahead and incorporate into Lunch Bowls all week long! There’s three strong reasons to roast veggies.

We filled our tortillas with roasted veggies, seasoned black beans (Homemade Taco Seasoning), and shredded cheese. Then we topped them with Chipotle Salsa, fresh cilantro and guacamole. These Southwest Vegetarian Tacos were bursting with flavor!

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All my best,
xo Libby

Southwest Vegetarian Tacos

Southwest Vegetarian Tacos. Customizable. Comfortable (who doesn't love a taco). Your taste buds will thank you.
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4


For the Roasted Veggies

  • 1 large sweet potato diced
  • 1 large zucchini diced
  • 1 small onion diced
  • 1 ear of corn kernels removed from cob
  • 1 jalapeno thinly sliced
  • 2 Tbl olive oil
  • salt & pepper

For the Tacos

  • 8 small corn or flour tortillas
  • 1 can 15 ounce black beans rinsed and drained
  • 2 teaspoons taco seasoning reipe link in post
  • 1 cup shredded monterey jack or cheddar cheese
  • 1/2 cup guacamole recipe link in post
  • 1/2 cup Chipotle Salsa recipe link in post
  • 1/4 cup fresh cilantro leaves


For the Roasted Veggies

  • Preheat oven to 400 degrees F. Toss diced veggies in olive oil. Season with salt & pepper. Spread on large baking sheet. Roast for 20 minutes or until golden brown and tender.

For the Tacos

  • In a hot skillet or over an open flame, char tortillas slightly on each side.
  • Warm black beans and taco seasoning in a saucepan.
  • Fill tortillas with roasted veggies, black beans, shredded cheese. Top with chipotle salsa, fresh cilantro and guacamole.

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