Vegetarian Tacos with Chipotle Sauce

vegetarian tacos topped with chipotle sauce

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 for a light, flavorful meal!

Course Main Course

Cuisine Spanish

Prep Time 15

Cook Time 20

Total Time 35

Servings servings (2 tacos each)

Calories 530

Author Kim

Ingredients

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

For serving:

1/2 cup shredded cheese of your choice
8 corn, flour or whole wheat tortillas, for serving
1 lime for squeezing over the top

Instructions

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!

Notes

MAKE IT GLUTEN FREE: Use certified gluten-free corn or flour tortillas.

MAKE IT VEGAN: Skip the cheese and use dairy-free sour cream to make the sauce or use a different sauce.

*For quicker prep time, buy pre-shedded cabbage. And the chipotle sauce can be made in advance and stored in the fridge until you're ready to use it.

*Chipotle sauce was not calculated in the nutritional info because you most likely will just be drizzling it over the tacos and not using all of it.

Nutrition