Spiced cubes of intensely golden-and-crispy-outside, sweet-and-creamy-inside roasted sweet potatoes, a hearty mashed black bean and zucchini filling, and a shower of melty cheese, these filling tacos are here to appease meat-eaters and vegetarians alike. Tacos are one of our go-to ways to enjoy meatless meals that are satisfying and hearty (this collection of meatless main dish recipes contains dozens more vegetarian meal ideas). Plant-based proteins like tofu and tempeh are great options to put into tacos instead of meat (check out the reviews on these Tofu Tacos and Tempeh Tacos for proof). As today’s sweet potato tacos (and Crispy Cauliflower Tacos and Blackened Zucchini Tacos) demonstrate, you can attain serious spice and satisfaction with vegetables and beans.

How to Make The Best Vegetarian Tacos

Here are the keys to making vegetarian tacos with a toothsome taste and texture that won’t leave you asking where’s the meat?

Roast the Vegetables. Roasting vegetables improves both flavor and texture. The insides become hearty and tender and the outsides crisp. These layers of texture are supremely satisfying.Spice It Up. Don’t be shy on the spices. To give vegetarian tacos bold Tex-Mex pizazz, use a blend of the same spices you’d use to season meat (and be liberal!).Don’t Forget the Protein. Protein and fiber are critical to keeping you full and happy long after you eat. You can count on the fiber from the vegetables. For protein, include beans (which offer both protein and fiber), and higher protein toppings like Greek yogurt in place of sour cream.Toppings are Life. In addition to making the tacos pretty, toppings like avocado and Greek yogurt add healthy fats and proteins that make these tasty vegetarian tacos a real-deal meal.

The Ingredients

Zucchini. Blends seamlessly with the black beans and salsa to create a vitamin-packed filling for the tacos. Black Beans. Full of fiber and protein, black beans help make the tacos more filling and add a delightful creamy element (just ask Bean Tostadas).

Sweet Potato. Not only do sweet potatoes make these tacos satisfyingly hearty, but they also add a natural scrumptious sweetness that balances the smoky spices. High in fiber and antioxidants, sweet potatoes are highly nutritious.

Spices. Chili powder, cumin, garlic powder, and onion powder are the perfect combo here. These bold spices give the filling a touch of heat and robust flavor. Salsa. An instant, zero-work way to perk up our vegetarian taco filling.Tortillas. We love to pile all the delicious taco ingredients into a flour or corn tortillas.Cheese. Feta, queso fresco, or cheddar cheese are all tasty options for these tacos.

The Directions

Storage Tips

To Store. Refrigerate taco filling in an airtight storage container for up to 4 days. Store leftover tortillas according to package directions. To Reheat. Rewarm the black bean/zucchini filling in a large skillet on the stovetop over medium-low heat or gently in the microwave. Reheat the sweet potatoes in the oven at 350 degrees F.To Freeze. Freeze taco filling in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Baking Sheet. Perfect for roasting the sweet potatoes. Large Skillet. You’ll use this on repeat. Measuring Spoons. These double-sided measuring spoons are wonderful for recipes like this one.

Whether you are new to eating meatless or have been vegetarian for years, I know you’ll love these smoky, sassy, and satisfying Vegetarian Tacos! You can make vegetarian tacos with kidney beans, pinto beans, or any creamy white bean such as Great Northern or cannellini.

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