Vegan Tacos with Roasted Carrots, Mushrooms, Quinoa, and Black Beans
The most flavorful vegan tacos with roasted carrots, mushrooms, and lots of protein thanks to quinoa and black beans. Add cheese if you’re not vegan!
First things first — this recipe is not just for vegans. Or vegetarians. I’m neither, and I’m completely head-over-heels for these tacos. Also – there is nothing that is parading as meat in this recipe. It’s just not necessary here, when the ingredients shine on their own. Spicy roasted carrots and mushrooms, filling quinoa and black beans, who even needs meat with all that goodness happening?!
I made this recipe and promptly moved it to the first available date in my calendar to share with you guys. It’s SO good.
Okay, technically, if I’m being honest…you could possibly put pickled onions, avocado, and cilantro on a pile of dirt and I’d love it. That combo is the trifecta of toppings and is a winning combination on pretty much everything. Well, everything Tex-Mex, at the very least. I made a whole jar of my pickled onions…and I’ve been putting them on everything.
About these vegan tacos
The tasty toppings are made even better by what they’re piled on. Roasted carrots and portobello mushrooms seasoned with all your favorite southwestern flavors, and then quinoa mixed with black beans to make this a filling and hearty vegan meal. Well, it’s not vegan with the cheese on it, obviously…but you could leave that off or use a vegan “cheese.”
The tacos are 100% just as delicious without the cheese, though. Especially if you have avocado in the mix. The creaminess and richness of the avocado will do a fantastic job of filling the shoes of the cheese.
Other Vegetarian (could be vegan) Tacos and Nachos
I’ve done vegetarian and could-be vegan tacos before, and you can’t make me choose a favorite, but these are definitely up there. The other two are also based on roasted vegetables because roasted vegetables make everything better.
Delicata squash plays a starring role in these vegetarian tacos, making them perfect for fall. The other recipe is a cauliflower taco that features flavorful roasted cauliflower and roasted chickpeas, along with roasted bell peppers and onions for good measure.
If you’re more of a nacho kind of girl or guy, I have you covered too, with these irresistible vegetarian nachos. If you’re craving even more, these vegan enchiladas from This Savory Vegan look fantastic!
Serving Size: 2 tacos
Amount Per Serving: Calories: 280 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 11mg Sodium: 808mg Carbohydrates: 33g Fiber: 9g Sugar: 3g Protein: 11g
Husband’s take: Ummm…I often make these for meal prep and I haven’t exactly shared with Ben…
Changes I would make: None are necessary!