Vegetarian Tacos
Hearty vegetarian tacos with roasted sweet potatoes, black beans and zucchini WOW with flavor. Filling and satisfying. Even meat lovers approve!
Foto: Well PlatedIngredients
- 2 medium sweet potatoes
- 2 tablespoons extra-virgin olive oil (divided)
- 2 ½ teaspoons ground chili powder (divided)
- 1 ½ teaspoons ground cumin (divided)
- 3/4 teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 medium zucchini (ends trimmed and cut into ½-inch dice (leave the skin on))
- 1 (14-ounce) can reduced sodium black beans (rinsed and drained)
- ½ cup prepared salsa (plus additional for serving)
- 8 small (6-inch) or 4 medium (8 to 9-inch) corn or flour tortillas
- 3 ounces crumbled feta (queso fresco, or shredded cheddar)
- Sliced avocado
- Chopped fresh cilantro
- Plain non-fat Greek yogurt
Steps
Preheat the oven to 400°F. For easy cleanup, line a large rimmed baking sheet with parchment paper or a silicone baking mat.
Place the potatoes in a large bowl. Drizzle with 1 tablespoon oil. Add 1 ½ teaspoons chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt, garlic powder, and onion powder. Toss to combine, ensuring the sweet potatoes are evenly coated with the oil and spices.
Spread the potatoes into an even layer on the prepared baking sheet.
Bake the sweet potatoes for 25 to 30 minutes, until nicely browned, turning them twice throughout to ensure they cook evenly. Set aside.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the remaining 1 teaspoon chili powder and 1 teaspoon cumin. Stir constantly for 30 seconds, until the spices are very fragrant.
Stir in the zucchini. Let cook until tender but still al dente, about 4 to 5 minutes, stirring periodically.
Stir in the black beans, salsa, and remaining 1/4 teaspoon kosher salt.
With the back of a spoon, stir and mash the beans together with the zucchini. Continue cooking until the beans are thick and fragrant, about 5 to 10 minutes. Don’t let the beans dry out—if they start to look dry, add in some water as needed. Taste and adjust seasoning as desired.
Warm the tortillas: If you have a gas stove, run the tortillas over an open flame to lightly char. Otherwise, wrap a stack of them in foil and let them warm in the oven while the potatoes roast for 5 minutes. (If you char them, you can also wrap them in foil afterward and pop them in the oven to keep them warm).
To serve, smear a big spoonful of the bean mixture over each tortilla. Pile on a scoop of the sweet potato, cheese, additional salsa, and any other toppings of choice. Enjoy!
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