Vegetarian Tacos with Avocado-Tomatillo Sauce
These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. Feel free to use any roasted vegetables you like here, such as sweet potatoes, winter squash, poblano peppers, or roasted onions.
👨🍳 Instructions
- 1Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
- 2Step 2
Place the chopped eggplant, squash, red pepper, and tomatoes on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat, spread evenly on the baking sheet, and roast until golden brown around the edges, 25 to 30 minutes.
- 3Step 3
Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, and olive oil. Taste and add lime juice and salt and pepper as desired. Chill until ready to use.
- 4Step 4
Assemble the tacos in the tortillas with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and Cotija cheese, if using. Top with generous scoops of the sauce. Serve with extra sauce on the side.
📊 Nutrition Facts (per serving)
📖 View the original recipe
This recipe comes from Love and Lemons's blog. Visit the original source for more inspiration!
Visit Love and Lemons
