Vegetarian Tacos with Avocado Sauce
Serves 2 to 3
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. Sweet potatoes, winter squash, poblano peppers, and/or roasted onions would all be great.
Ingredients
- 1 small Japanese eggplant, chopped into 1-inch pieces
- 1 cup chopped summer squash
- 1 red bell pepper, chopped into 1-inch pieces
- 1 cup cherry tomatoes, sliced
- Extra-virgin olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 6 tortillas, warmed
- 1 cup cooked black beans, drained and rinsed
- 1 avocado, diced
- Chopped fresh cilantro
- 1 serrano pepper, sliced, optional
- Crumbled Cotija cheese, optional
Avocado Tomatillo Sauce
- ⅓ cup tomatillo salsa
- ¼ cup pepitas
- ½ avocado
- Handful fresh spinach
- 2 tablespoons extra-virgin olive oil
- Fresh lime juice, to taste
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. 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.
- 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.
- 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.
Notes
Store extra sauce in the fridge for 2 to 3 days.