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–+ servings

Roasted Veggie Tacos with Chipotle Mayo

4 from 1 vote
Serves: 6 tacos
Prep Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 6 small/medium tortillas
  • 1 can black beans, rinsed and drained (15.5 oz)
  • 4 large carrots, peeled and chopped
  • 2 bell peppers, finely chopped
  • 1 jalapeno, deseeded and finely chopped
  • 2 cups chopped broccoli florets
  • 2 tbsp olive oil
  • 1 tsp garlic
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp smoked paprika

Chipotle Mayo

  • 1/3 cup vegan or regular mayo
  • 1 tsp smoked paprika
  • 1 1/2 tsp lime or lemon juice
  • 2 chipotle peppers in adobo sauce + 1 tbsp of adobo sauce
  • Pinch of salt to taste
  • Water if needed, to blend

Serve with

  • Sliced avocado
  • Sour cream or Greek yogurt
  • Pickled red onions

Directions

  1. Preheat your oven to 400 F
  2. On a large baking sheet, layer the carrots, peppers, jalapeno and broccoli
  3. Mix together the spices in a small bowl. Drizzle your veggies with the olive oil, then coat them in the spice mixture, tossing them together to evenly coat them.
  4. Roast them for 30-35 minutes, tossing them halfway through.
  5. While the veggies roast, prepare the chipotle mayo by blending together all of the ingredients in a blender until smooth. Adjust seasoning to your liking.
  6. Once the veggies are almost done, prepare your tortillas by charring them over a medium flame for 10-20 seconds per side.
  7. When ready to serve, layer them with sliced avocado, black beans, roasted veggies, chipotle mayo, and pickled onions if using