Skip to Content

Roasted Veggie Tacos With Cilantro-Lime Cream

These easy Roasted Veggie Tacos With Cilantro Lime Cream – full of butternut squash, black beans, peppers, onions, and tomatoes – are a delicious and hearty meatless meal that will make you love eating your vegetables!

This is one of my favorite vegetarian dinners!

Every time I eat these tacos, I am amazed at how flavorful and completely satisfying a bunch of veggies, some beans, and a few spices can be. Drizzle some cilantro-lime cream on top, and you’ve got a match made in food heaven!

So…I’ve mentioned my love for tacos and Mexican food more than a few times here on the blog. While a classic meat taco with all the toppings will always be tops on my list, these veggie tacos run a very close second.

Very, very close!

When your meat-loving husband who once proclaimed that, “You can’t eat just vegetables for dinner,” says that he can’t believe you can turn vegetables into something this delicious and then actually requests them, you know you’ve got a winner!

Yes, you can have veggies for dinner…and it can be easy, incredibly delicious, and very filling!

Butternut squash, bell peppers, and onions are roasted until tender and then combined with with black beans, diced tomatoes with green chiles, and taco seasoning. Then you pile it on a warm, soft flour tortilla and top it with some of the cool, creamy, citrus-y cilantro-lime cream.

Oh, my goodness, that cilantro-lime cream! Don’t – and I repeat – don’t skip it!

roasted vegetables topped with cilantro lime cream on a flour tortilla

INGREDIENTS YOU NEED:

  • Non-stick cooking spray
  • Butternut squash
  • Bell peppers (any color; I use one red and one green)
  • Onion (any kind; I use red)
  • Olive oil
  • Salt and pepper
  • Black beans (canned or home-cooked)
  • Canned diced tomatoes with green chiles (I use mild)
  • Taco seasoning (I use my Homemade Taco Seasoning)
  • Flour tortillas
  • Sour cream
  • Fresh cilantro
  • Lime juice
  • Additional desired taco toppings, such as lettuce, tomato, cheese, taco sauce (optional)

If you’d like to make your own home-cooked black beans instead of using canned, check out my recipe for Instant Pot Black Beans. It’s quicker and easier than traditional methods, and you don’t even have to soak the beans!

HERE’S A QUICK LOOK AT HOW TO MAKE ROASTED VEGGIE TACOS WITH CILANTRO-LIME CREAM:

three images showing the steps to make roasted veggie tacos with cilantro lime cream
three images showing the steps to make roasted veggie tacos with cilantro lime cream
three images showing how to make roasted veggie tacos with cilantro lime cream

TIPS & TIDBITS:

  • For this recipe, I’m not aiming for very browned/caramelized veggies, so I pile them all into one pan. I roast them because it’s an easy way to cook such a large amount all at once. If you want your veggies more browned, I would suggest using two pans to spread the veggies out more, and you may need to cook them a little longer (just be careful that they don’t become mushy).
  • Make sure the vegetables are all roughly the same size when you chop them so that they cook evenly.
  • You can up the heat level by using medium or hot diced tomatoes with green chiles (or if you would rather no chiles at all, just use a can of diced tomatoes).
  • Feel free to change up the veggies and beans based on what you like or the season. Sweet potatoes are a good substitute for butternut squash. In the summer, I sometimes use zucchini and/or yellow squash instead. You could add mushrooms or corn. Pinto beans work well. Lots of options!
  • Since different brands or recipes for taco seasoning will be different, season the vegetables to your taste with whatever you use. I use 3 tablespoons of my homemade taco seasoning, but that is just a guideline.
  • Not a fan of cilantro? Leave it out and just make lime cream.
  • These tacos are good eaten as is with just the veggies and the cilantro-lime cream or you can add your favorite taco toppings like lettuce, cheese, taco sauce, onions, and tomatoes.
roasted veggie taco topped with lettuce, cheese, taco sauce, and tomatoes with a lime wedge

These tacos are perfect for Meatless Monday, Taco Tuesday or any day of the week!

I hope you try this recipe for Roasted Veggie Tacos With Cilantro-Lime Cream and love it as much as I do. Thanks for visiting today!

michelle signature

image that states if you make this recipe, please leave a star rating and comment below, thanks
two roasted veggie tacos topped with cilantro lime cream in a white plate with lime wedges on the side

Roasted Veggie Tacos With Cilantro-Lime Cream

These easy Roasted Veggie Tacos With Cilantro Lime Cream – full of butternut squash, black beans, peppers, onions, and tomatoes – are a delicious meatless meal that will make you love eating you're vegetables!
Print Pin Save Rate & Comment
Author: Michelle / Now Cook This!
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12 tacos
Estimated Calories: 243

Ingredients

Roasted Veggie Tacos:

  • non-stick cooking spray
  • 4 cups cubed butternut squash, ½-inch cubes
  • 1 large red bell pepper, chopped into ½-inch pieces
  • 1 large green bell pepper, chopped into ½-inch pieces
  • 1 large red onion, chopped into ½-inch pieces
  • 3 tablespoons olive oil
  • salt and pepper, to taste
  • 1 (15 to 16-ounce) can black beans, drained and rinsed (or 1¾ cup home-cooked beans)
  • 1 (10-ounce) can diced tomatoes with green chiles, I use mild
  • 2 to 3 tablespoons taco seasoning, add more or less to taste
  • 12 taco-sized flour tortillas, warmed
  • additional toppings of your choice such as lettuce, tomatoes, cheese, taco sauce, etc., optional

Cilantro-Lime Cream:

  • 1 cup sour cream
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons lime juice
  • salt to taste

Instructions

  • Preheat the oven to 425°F. Lightly spray a large baking sheet with non-stick cooking spray (I use a 17.25 x 11.5-inch baking sheet).
  • In a large bowl, toss the butternut squash, bell peppers, and onions with the olive oil and salt and pepper to taste until evenly coated. Spread the veggies out on the prepared baking sheet.
  • Put in the oven and roast for 15 minutes. Give the veggies a quick stir, and then roast for an additional 15 minutes or until tender.
  • While the veggies are roasting, make the cilantro-lime cream by combining the sour cream, cilantro, lime juice, and salt to taste in a bowl.
  • Transfer the roasted veggies to a large skillet and add the black beans, diced tomatoes with green chiles, and taco seasoning to taste; stir to combine.
  • Place the skillet over medium-low heat and cook for a few minutes just until the mixture is warmed through.
  • To serve, place the veggie filling in warmed tortillas and drizzle with the cilantro-lime cream. Add your favorite taco toppings, if desired.

Notes

  • Make sure the vegetables are all roughly the same size when you chop them so that they cook evenly.
  • I use 3 tablespoons of my homemade taco seasoning for these tacos. The 2 to 3 tablespoons is just a guideline. Since brands and recipes for taco seasoning are different, season the veggies to your own taste with whatever you use. 
  • Not a fan of cilantro? Leave it out and just make lime cream.
  • Estimated calories are for the flour tortilla, veggie filling, and cilantro-lime cream only; additional toppings are not included. 
Did you try this recipe? I’d love to see it!Share it on Instagram, tag @nowcookthis and use the hashtag #nowcookthisrecipes. Thanks!
image that states follow now cook this on pinterest for more simple and delicious recipes, click here
Recipe Rating