Vegetarian Tacos with Chipotle Sauce
Vegetarian tacos are a mixture of seasoned roasted veggies, black beans and cabbage slaw that gets stuffed into toasted soft tortillas. Top with an easy, homemade chipotle sauce, cheese and a squeeze of fresh lime. These easy veggie tacos are full of flavor and make a great weeknight meal!
best vegetarian tacos
I’m pretty obsessed with these Vegetarian Tacos!
And it’s safe to say that I’ve yet to meet a taco that I didn’t fall in love with. Tacos are something we make quite often. Usually we stick with turkey tacos or beef tacos, but every once in a while I’ll make myself veggie tacos. And because my picky kiddos won’t eat these, I get to enjoy the leftovers for the entire week.
The filling is absolutely wonderful and super easy to make. Sometimes I make a batch of the filling and put it on nachos and top with Monterey Jack cheese or eat it as a hash with eggs. So versatile!
Guys, it’s in your best interest to make these tacos soon. They really are the perfect summer dish – filling without being overly heavy. And the chipotle sauce gives them the perfect kick. Welcome to Yumsville!
ingredients for vegetarian tacos with black beans
- Vegetable filling. We’re using corn (fresh or frozen), red bell peppers, and red onion. The veggies get tossed with lime juice, olive oil, cumin and salt and then they’re roasted to perfection. Feel free to mix and match based on what you have. Cherry tomatoes and zucchini would be delicious, too!
- Black beans. This vegetarian taco recipe calls for a full can of black beans for a delicious boost of protein and fiber. The black beans are seasoned with paprika and salt and then roasted along with the veggie filling. I love how they bake up crispy and flavorful. They really take these tacos to the next level!
- Cabbage slaw. The slaw is a flavorful mix of green cabbage tossed with cilantro, vinegar, avocado and sliced radish. So good! To save prep time, use pre-shredded cabbage (usually next to packaged lettuce mixes and coleslaw mix in the grocery store).
- Chipotle sauce. A simple combination of sour cream, chiles and adobo sauce drizzled over the tacos gives them the perfect kick of heat. It’s a total home-run sauce; we love it! You can, of course, use any favorite sauce or simply omit it.
- Tortillas. Feel free to use corn, flour or whole wheat tortillas. And charring or heating the tortillas in a skillet does so much for the flavor of the tortillas and texture of the tacos as a whole. See the tips on warming tortillas below.
- Taco toppings. I typically keep the toppings pretty simple on these tacos because there’s already quite a bit going on with the mix of veggies, black beans, slaw and sauce. A sprinkle of cheese and squeeze of fresh lime juice is the perfect finishing touch.
how to make vegetarian tacos with chipotle sauce
This vegetarian tacos recipe is very easy, but there are a few components to put together. I like to make the slaw and the sauce while the veggies and black beans are in the oven, and then everything comes together at about the same time. Here are the basic steps for how to make vegetarian tacos, but reference the full recipe below for more details.
- Season veggies and black beans. Toss the veggies in olive oil, lime juice, cumin and salt and spread over half of a large baking sheet pan. Then, toss the black beans with olive oil, paprika and salt and spread evenly over the other half of the baking sheet.
- Roast veggies and black beans. Bake for 20-25 minutes at 425ºF and until beans are crispy and veggies are tender.
- Make the cabbage slaw. While the veggies and beans are cooking, make the slaw. Combine the cabbage, cilantro, vinegar, sugar, diced avocado, radishes and a pinch of salt.
- Make the chipotle sauce. You can also make the sauce while the veggies and beans are cooking. Simply mix together the sour cream, chipotle peppers and adobo sauce in a small bowl.
- Assemble and serve. Once your veggies are cooked or are close to being fully cooked, heat the tortillas. Then, divide warm veggies and beans among heated tortillas and top with slaw, a sprinkle of cheese and drizzle chipotle sauce over the top. Add a squeeze of lime juice if you’d like. Enjoy!
how to warm tortillas for tacos
Whether you decide to use flour, corn or wheat tortillas, it’s best to heat them up before assembling your tacos. Heating the tortillas helps them to be more pliable, so you can easily fold them without breaking. It also makes them more flavorful and the overall taco experience way better! Here are the best ways to warm the tortillas:
- Place a stack of about 5 tortillas in a damp paper towel and pop them in the microwave for 15-30 second intervals until warmed through.
- If you have a gas stovetop, you can place individual tortillas on top of a medium/low flame. Flip after 10-15 seconds.
- Cook tortillas for about 10-15 seconds per side on a hot, dry skillet, griddle, cooktop, or grill grates.
tips for making vegetarian tacos
Here are a few quick tips for making these vegetarian tacos perfect every single time:
- Feel free to use different veggies! Vegetarian tacos are extremely versatile and can be made with any veggies you’d like. Sweet potatoes, zucchini and/or mushrooms would be delicious options. But do keep in mind that the roasting time may vary depending on what vegetables you decide to use.
- Not a fan of cilantro or radishes? No worries – simply leave them out of the slaw mix.
- Cheese. The options are endless when it comes to what cheese to add to your tacos. Feta, queso fresco, or cheddar cheese are all tasty options for these tacos. You can also omit the cheese to keep these tacos dairy-free and vegan. You’ll also want to adapt the chipotle sauce.
- Chipotle sauce. We love this sauce – it’s simple and super flavorful. But you can also just top the tacos with salsa, taco sauce or try my avocado dressing, fish taco sauce or avocado crema, which is dairy-free, to switch things up.
- Crispy beans. Slow-roasted beans are a savory, crunchy topping for these vegetable tacos. So good! Save any you have leftover to be served solo as a snack or over salads.
Beyond the tacos, it’s nice to have some accompaniments to round out the meal. Here’s some ideas:
- Appetizer. Chips and salsa! This homemade salsa is a family and reader favorite. You’ll also probably want to stir up some fresh guac!
- Drinks. Don’t forget the skinny jalapeño marg, or if it’s summertime, my watermelon cocktail is a fan favorite.
- Sides. A simple batch of cilantro lime cauliflower rice or cilantro lime rice would pair perfectly with these tacos.
- Dessert. White chocolate macadamia nut cookies or no-bake cheesecake are always delicious options!
- Storing. Refrigerate taco filling in an airtight storage container for up to 3 to 4 days. Store leftover tortillas according to package directions.
- Reheat. Rewarm the veggie/black bean filling in a large skillet on the stovetop over medium-low heat or gently in the microwave. The filling is great to make into burritos, enchiladas, quesadillas and more.
- 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.
more favorite taco recipes
Looking for more delicious Mexican taco recipes? Here are a few of my faves!
- Best Fish Tacos
- Chickpea Avocado Tacos
- Seared Salmon Tacos with Avocado Crema
- Carne Asada Tacos
- Grilled Chicken Tacos
If you try this vegetarian tacos recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Vegetarian Tacos with Chipotle Sauce
For the vegetable filling:
- 2 cups corn (fresh or frozen)
- 2 red bell peppers, sliced thin
- 1 red onion, sliced thin
- 2 limes, juiced
- 2 teaspoons cumin
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 (15 ounce) can black beans, drained and rinsed
- 1 1/2 teaspoons smoked paprika (regular will work)
For the cabbage slaw:
- 1 head green cabbage, sliced thin (about 2 cups)
- 1 bunch fresh cilantro, chopped
- 1 tablespoon white vinegar
- 1 1/2 teaspoons sugar
- 1 avocado, pitted, peeled and diced
- 3 radishes, sliced thin
For the chipotle sauce:
- 1 cup sour cream (or plain Greek yogurt)
- 2 chilies in adobo sauce from a can, seeded and diced + 2 teaspoon of the adobo sauce
- 1/2 cup shredded cheese of your choice
- 8 corn, flour or whole wheat tortillas, for serving
- 1 lime for squeezing over the top
- Preheat oven to 425ºF.
- Toss together corn, bell peppers, onion, lime juice, cumin, 1 teaspoon salt, and 1 tablespoon olive oil in a large bowl. Then, spread out on half of a large baking sheet; set aside.
- Now, toss together the remaining salt and olive oil, the paprika, and black beans in that same bowl that you used for the corn mixture. Spread the black beans on the other half of the baking sheet.
- Bake for 20-25 minutes, tossing occasionally, until beans are crispy and veggies are tender.
- Meanwhile, combine the cabbage, cilantro, vinegar, sugar, diced avocado, radishes and a pinch of salt. Set aside.
- In a small bowl, mix together the sour cream, chipotle peppers and adobo sauce.
- Once veggies and beans are cooked or almost cooked, pop the tortillas in the microwave for 20-30 seconds, on a skillet for about 20-30 seconds per side, or on the grill for 20-30 seconds or just until they get a few char lines on each side.
- Divide warm veggies and beans among heated tortillas and top with slaw, a sprinkle of cheese and drizzle chipotle sauce over the top. Add a squeeze of lime juice if you'd like. Serve with chips, salsa, and margaritas and you’re good to go! Enjoy!