Description
These Autumn Harvest Tacos with Roasted Veggies are a vibrant and wholesome meal perfect for celebrating the flavors of fall. Featuring roasted sweet potatoes, bell peppers, and red onion seasoned with cumin and chili powder, combined with creamy avocado and black beans, all wrapped in warm corn tortillas. This easy recipe is both nutritious and satisfying for a cozy weeknight dinner or casual gathering.
Ingredients
Scale
Vegetables and Beans
- 2 medium sweet potatoes, peeled and diced
- 2 bell peppers (1 red, 1 yellow), diced
- 1 medium red onion, sliced
- 1 can (15 oz) black beans, drained and rinsed
- 1 large avocado, sliced
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt, to taste
- Pepper, to taste
Additional Ingredients
- 8 small, soft corn tortillas
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons freshly squeezed lime juice
Instructions
- Prepare the Vegetables: Peel and dice the sweet potatoes, dice the bell peppers, and slice the red onion. Place all the prepared vegetables in a large mixing bowl.
- Season the Vegetables: Drizzle the olive oil over the vegetables, then sprinkle them with ground cumin, chili powder, salt, and pepper. Toss everything together until the vegetables are evenly coated with the seasoning.
- Roast the Vegetables: Spread the seasoned vegetables in a single, even layer on a baking sheet. Roast in a preheated oven at 425°F (220°C) for 25 to 30 minutes, stirring halfway through to ensure even cooking and caramelization.
- Warm the Tortillas: While the vegetables are roasting, warm the corn tortillas in a dry skillet over medium heat or in the oven until soft and pliable, ready to be filled.
- Assemble the Tacos: Place a generous portion of the roasted vegetables onto each warm tortilla, add some black beans, and top with slices of creamy avocado.
- Add Fresh Toppings and Serve: Drizzle the tacos with freshly squeezed lime juice and sprinkle with chopped cilantro. Serve immediately with extra lime wedges on the side for an added citrus kick.
Notes
- Roasting the vegetables at a high temperature helps to bring out their natural sweetness and adds a lovely caramelized flavor.
- For added heat, consider sprinkling some cayenne pepper or adding sliced jalapeños when assembling the tacos.
- These tacos can be made gluten-free by ensuring the corn tortillas are certified gluten-free.
- Leftover roasted veggies can be stored in the refrigerator for up to 3 days and reheated for quick meals.
- Serve with a side of salsa or a dollop of sour cream or yogurt for added creaminess and flavor.
