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!
- 1 teaspoon olive oil
- 1/2 cup diced yellow onion
- 1 cup dry quinoa, rinsed
- 2 cups vegetable broth
- 1 (15 oz) can black beans, rinsed and drained
- 2 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/8 teaspoon cayenne
- 2 tablespoons olive oil, divided
- 4 large carrots, peeled and sliced into 1/2 inch strips
- 4 portobello mushrooms, black gills and stems removed, cut into 1/2 inch strips
- Corn Tortillas, warmed or charred
- pickled onions, optional for topping
- cilantro, optional for topping
- avocado or guacamole, optional for topping
- queso fresco, optional for topping
- lime wedges, optional for serving
- In a medium saucepan, heat 1 teaspoon olive oil over medium heat. Add onion and cook, stirring, for 4-5 minutes or until onions are translucent.
- Add quinoa and continue to cook, stirring, for 2-3 minutes to toast quinoa slightly. Add vegetable broth, stir to combine. Bring to a boil, reduce to a simmer, and cover. Cook, covered, for 15 minutes. Fluff with a fork and stir in beans.
- Meanwhile, preheat oven to 425ºF.
- In a small bowl, mix together chili powder, salt, paprika, cumin, garlic powder, oregano, and cayenne.
- In a medium-large bowl, toss carrots with 1 tablespoon olive oil and half of spice mixture (I usually just use my hands). Place in a single, even layer on a rimmed baking sheet and roast in preheated oven for 10 minutes.
- Meanwhile, use the same bowl to toss mushrooms with olive oil and remaining spices.
- Place mushrooms in a single, even layer on another rimmed baking sheet and when carrots have been in the oven for 10 minutes, add mushrooms to oven. Take carrots out, stir, and return to oven.
- Continue to roast both vegetables for an additional 10 minutes or until carrots are tender and mushrooms are cooked and starting to brown.
- Fill tortillas with quinoa mixture, roasted vegetables, and desired toppings. Enjoy immediately.
- This makes a lot! But it keeps well and is great for meal prepping. Plus who doesn’t love taco leftovers?
- To make vegan, omit cheese or use a vegan substitute.
- Toppings are suggestions but I highly recommend avocado or guacamole, pickled onions, and cilantro. Oh and lime! A squeeze of lime on these is SO good. What can I say, I’m a toppings girl.
Nutrition Information:Yield: 8 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!