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.

Sylvia Fountaine
Source:, April 2017


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

343.3 calories; protein 7.9g 16% DV; carbohydrates 44.4g 14% DV; exchange other carbs 3; dietary fiber 12.1g 49% DV; sugars 5.7g; fat 16.8g 26% DV; saturated fat 2.4g 12% DV; cholesterolmg; vitamin a iu 3364.9IU 67% DV; vitamin c 12.9mg 22% DV; folate 100.6mcg 25% DV; calcium 97.3mg 10% DV; iron 2.7mg 15% DV; magnesium 64mg 23% DV; potassium 700.8mg 20% DV; sodium 352.4mg 14% DV.

Reviews (1)

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1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 star values: 0
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