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Vegetable Tacos with Roasted Carrots & Zucchini


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Serves 15-19 tacos | Prep Time 15 | Cook Time 35 min

Why I Love This Recipe

FEATURING: Carrots, zucchini, onions, garlic, tomatoes, and arugula or lettuce.

A flavourful vegan taco (you can add cheese if not vegan) that involves a bit more work but that is very satisfying! You can skip the quinoa too, if you want, or make rice! You can speed things up by making the quinoa, beans and toppings ahead of time! Leftovers are great the next day (warmed up) or eaten as a in a burrito bowl (like this one: https://www.bakespace.com/recipes/detail/Gen%27s-Burrito-Bowl/72634/)


Ingredients You'll Need

FOR THE QUINOA
2 cups of vegetable broth
1 cup dry quinoa

FOR THE SPICY BEANS:
2 tablespoons oil
1 cup diced sweet onion
4 medium garlic cloves, minced
1 cup chopped fresh tomatoes
1 fresh corn, cut on the cob with a knife (optional)
1 teaspoon chili powder
1 teaspoon dried oregano
1/2-1 jalapeno pepper, seeded and chopped (optional)
1/2 plus 1/8 teaspoon fine sea salt, or to taste
1 (14-ounce) can black beans (or other bean, such as white kidney beans), drained and rinsed
1/2 cup unpacked cilantro, large stems removed and finely chopped

FOR THE ROASTED CARROTS AND ZUCCHINI
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
1 zucchini, sliced along its longest side into 1/4 (or 1/2 in slices)

FOR SERVING (all optional)
15-19 hard tacos shells or soft tortillas (wheat or corn) - I usually make my own corn tortillas: https://www.simplyrecipes.com/recipes/how_to_make_corn_tortillas/
A bit of arugula (or lettuce)
A bit of salsa or Pico de Gallo: here's the recipe I usually make: https://www.bakespace.com/recipes/detail/Pico-de-Gallo/72571/
A bit of fresh avocado slices or guacamole: here's the recipe we now often make: https://www.bakespace.com/recipes/detail/Jim%27s-Guacamole-with-Arugula/84509/
You can also add pickled onions if you have some handy or are up for making a quick batch: https://www.bakespace.com/recipes/detail/Pickled-Onions/84902/
Lime wedges, for serving (optional)


Directions

FOR THE QUINOA (makes 3 cups of cooked quinoa): In a small saucepan, bring quinoa and broth to a boil.
Reduce heat to low, cover with a lid. Let cook for approximately 15 minutes (maybe a few extra minutes depending on stove top and pot), or until the quinoa can be fluffed with a fork and the broth has been absorbed. Remove the lid and remove from heat. Let stand a few minutes before serving.
You'll have more quinoa than you need, most likely (I prefer having more than less to feed the family). Leftover quinoa can be stored in an air-tight container in the fridge for up to 1 week.

FOR THE SPICY BEANS: Meanwhile, prepare the Spicy Beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened. Stir in the chopped tomatoes, corn (if using), chili powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.

Now stir drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.

FOR THE ROASTED CARROTS AND ZUCCHINI: Preheat oven to 425ºF.
In a medium or large bowl, mix together chili powder, salt, paprika, cumin, garlic powder, oregano, and cayenne. Add 2 Tbsp of oil.
Toss carrots first in the spice mixture, making sure to coat each carrot. Place in a single, even layer on a rimmed baking sheet and roast in preheated oven for 10 minutes (you can also roast them on an oven grill or in the BBQ).
Then, in the same bowl add the zucchini and coat each slice with oil and spice mixture.
Place zucchini in a single, even layer on another rimmed baking sheet and when carrots have been in the oven for 10 minutes, add zucchinis 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 zucchinis are cooked and starting to brown.

FOR THE ASSEMBLY: Fill tortillas with quinoa mixture, spicy beans, roasted vegetables, and desired toppings. Enjoy immediately.


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