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 calories; protein 7.9g; carbohydrates 44.4g; dietary fiber 12.1g; sugars 5.7g; fat 16.8g; saturated fat 2.4g; vitamin a iu 3364.9IU; vitamin c 12.9mg; folate 100.6mcg; calcium 97.3mg; iron 2.7mg; magnesium 64mg; potassium 700.8mg; sodium 352.4mg.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 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
Rating: 4 stars
1/2 cup of beans and 1 cup veggies in 2 servings sounds really light. We used that amount per taco and they were delicious. I think EW needs to fix servings or the recipe. Read More
Rating: 5 stars
Delicious. Easy if you regularly stock the fridge with roasted veggies. Filling! Had to sub hummus for black beans which I didn't have. Didn't miss cheese at all and I'm a cheese hound! Read More