These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy. Source:, April 2017

Sylvia Fountaine


Ingredient Checklist


Instructions Checklist
  • Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.

  • Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.

Nutrition Facts

343 calories; 16.8 g total fat; 2.4 g saturated fat; 352 mg sodium. 701 mg potassium; 44.4 g carbohydrates; 12.1 g fiber; 6 g sugar; 7.9 g protein; 3365 IU vitamin a iu; 13 mg vitamin c; 101 mcg folate; 97 mg calcium; 3 mg iron; 64 mg magnesium;

Reviews (1)

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1 Ratings
  • 5 star values: 1
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Rating: 5 stars
This was surprisingly delicious. I use the roasted root veggies when following the EW meal plans. I had some extra a decided to try this out. Now it's my new favorite vegetarian taco. Read More