Roasted Veggie Tacos with Creamy Whipped Black Beans

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Easy peasy tacos! Veggies roast in the oven while you whip up a creamy spiced black bean spread to make these absolutely delicious and no-fuss vegan veggie tacos.

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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5 from 3 votes Print

Roasted Veggie Tacos with Creamy Whipped Black Beans

Easy peasy tacos! Veggies roast in the oven while you whip up a creamy spiced black bean spread to make these absolutely delicious and no-fuss vegan veggie tacos.

CourseEntree CuisineAmerican, Mexican Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 4 tacos Calories 249 kcal Author Alissa Saenz


For the Roasted Veggies

  • 1medium red bell pepper,chopped
  • 1zucchinichopped
  • ½medium red onion,coarsely chopped
  • 1cupfrozen corn kernels,(can sub fresh when in season), thawed
  • 2garlic cloves, minced
  • 1tablespoonolive oil
  • 1teaspoon dried oregano
  • ½teaspoonground cumin
  • 1tablespoonlime juice
  • ½teaspoonsalt,plus more to taste
  • ½teaspoonblack pepper, plus more to taste

For the Whipped Black Beans

  • 1(15 ounce) canblack beans,drained and rinsed
  • 2tablespoonslime juice
  • 1garlic clove
  • 1teaspoonground cumin
  • ½teaspoonancho chile powder
  • ½teaspoonsalt,or to taste
  • ¼cupfresh cilantro

For Serving

  • 4corn tortillas
  • Oil or cooking spray
  • Toppings of choice (avocado, hot sauce, salsa, cashew cream, etc.)
  • 1cupshredded lettuce


  1. Begin by roasting the veggies. Preheat the oven to 400°.

  2. Place the pepper, zucchini, onion, corn, garlic, olive oil, oregano and cumin into a roasting pan or oven-safe skillet. Toss everything a few times to coat the veggies, then distribute them in an even layer. Place into the oven and roast for 20 minutes, until the veggies are soft.

  3. While the veggies roast, make the whipped black beans and prepare the taco shells. Place the beans, lime juice, garlic, cumin and ancho chile powder into a food processor and blend until smooth. Taste test and season with salt. Add the cilantro and pulse until finely chopped.

  4. To make the taco shells, lightly oil both sides of each tortilla. Arrange the tortillas flat, directly on the oven rack. Bake just until they begin to crisp, but are still soft enough to fold in half when you make your tacos, about 6-7 minutes.

  5. When the veggies are done roasting, remove them from the oven, drizzle with lime juice and season with salt and pepper.

  6. Slather the insides of the taco shells with the whipped black beans, then stuff with shredded lettuce and veggies. 

  7. Top with toppings of choice and serve.

Nutrition FactsRoasted Veggie Tacos with Creamy Whipped Black BeansAmount Per Serving (1 taco)Calories 249Calories from Fat 50% Daily Value*Fat 5.6g9%Saturated Fat 0.7g4%Sodium 995mg41%Potassium 760mg22%Carbohydrates 45.1g15%Fiber 9g36%Sugar 5.4g6%Protein 9.4g19%Calcium 70mg7%Iron 3.8mg21%* Percent Daily Values are based on a 2000 calorie diet.« Banana Doughnuts with Chocolate Peanut Butter FrostingTex-Mex Chickpea Tater Tot Casserole »

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Hi, love these vegan tacos! I was wondering though, how long would the leftovers (veggies) last in the fridge after they’ve been roasted? And if they do keep in the fridge for a period of time, is it okay to eat them as is or would you advise them to be warmed before served again? Thanks!


  • Flavorful, nutritious, a big hit! Thank you!


    • I love this recipe! We are not vegan but this was delicious.


      • Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

        More about me →

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