Description

These Sheet Pan Roasted Veggie Tacos are a vibrant, flavorful, and healthy meal option featuring roasted cauliflower, sweet potatoes, bell peppers, and black beans seasoned with a warm blend of spices. Perfectly charred tortillas, creamy avocado, and your choice of jalapeno cashew cream or cilantro yogurt sauce complete these easy-to-make tacos that serve 4 people with two tacos each.

Ingredients

Scale

For the Spices:

1 ½ teaspoons cumin
1 ½ teaspoons coriander
1 ½ teaspoons turmeric
¾ teaspoon garlic powder
½ teaspoon dried oregano
Optional: ¼ teaspoon cayenne
½ teaspoon salt
Freshly ground black pepper to taste

For the Veggies:

1 head cauliflower, cut into florets (about 3–4 cups)
1 medium sweet potato, diced into ½ inch cubes
1 red bell pepper, cut into chunks
1 red onion, cut into chunks
Optional: 1 cup frozen or fresh corn
2 tablespoons olive or avocado oil
½ medium lime, juiced

For the Black Beans:

1 (15 ounce) can black beans, rinsed and drained

For Serving:

8 tortillas of choice, charred (soft corn tortillas recommended)
1 avocado, sliced or diced
Sliced red cabbage, for crunch
Jalapeno cashew cream sauce (dairy-free, vegan) or cilantro yogurt sauce
Fresh chopped cilantro

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Instructions

Prepare the Sauce: Begin by making your preferred sauce—either jalapeno cashew cream or cilantro yogurt sauce—as outlined in the recipe notes and linked sources. Preparing the sauce early ensures it’s ready when the veggies and tacos are done.
Preheat and Prepare Pan: Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper. Depending on your pan size, use two pans if necessary to accommodate all the vegetables evenly.
Mix Spices: In a small bowl, combine cumin, coriander, turmeric, garlic powder, dried oregano, cayenne (optional), salt, and freshly ground black pepper. Mix thoroughly to create an even spice blend.
Season Veggies: Place cauliflower florets, diced sweet potato, red bell pepper chunks, red onion chunks, and corn (if using) in the lined pan(s). Drizzle with olive or avocado oil and lime juice. Sprinkle the prepared spice mix evenly over the veggies. Use tongs or clean hands to toss and coat all vegetables thoroughly with the oil and spices.
Roast Vegetables: Roast the seasoned vegetables in the preheated oven for 30 to 40 minutes, stirring halfway through to ensure even cooking. The sweet potatoes should be fork-tender when done.
Add Black Beans: During the last 5 to 10 minutes of roasting, carefully remove the pan(s) from the oven and add the rinsed and drained black beans directly onto the sheet pan with the veggies to warm through without extra cleanup.
Char Tortillas: While veggies roast, char your tortillas over an open flame, skillet, or grill until slightly crisp and browned for added flavor and texture.
Assemble Tacos: To serve, place roasted vegetable and black bean mixture on charred tortillas. Top with sliced avocado, sliced red cabbage for crunch, spoon over your chosen sauce, and garnish with freshly chopped cilantro. Enjoy your vibrant, healthy tacos!

Notes

You can choose between a jalapeño cashew cream sauce, which is creamy, vegan, and flavorful but requires some prep time, or a cilantro yogurt sauce, which is tangy and fresh. Both sauces complement the roasted veggies well.
Make your sauce ahead of time to save cooking time and have it ready when your veggies finish roasting.
For the best taco experience, char your tortillas before serving to add a smoky flavor and firm texture. See the full post for easy methods to char tortillas.
If you prefer, you can substitute or add other vegetables according to your taste, keeping the total quantity to balance roasting time.

Nutrition

Serving Size: 2 tacos
Calories: 320
Sugar: 6g
Sodium: 450mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg