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!
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.
Recipe 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.
Tried this recipe? I'd love to see it!Take a photo, post it on Instagram, and mention @nowcookthis or tag #nowcookthisrecipes. Thanks!