Chipotle Roasted Vegetable Tacos

A sheet pan of potatoes and squash with a spicy marinade is all you need for these easy chipotle roasted vegetable tacos with black beans, avocados and Cotija cheese.

We go through so much olive oil at our house that it seems like we are basically drinking it.

I know that sounds kind of crazy. And it’s not just from all my cooking.

A few years ago my husband switched from butter to a drizzle of olive oil on his morning toast.

Plus, I am always making vinaigrette for salads. I eat at least one bowl or plate of greens every day.

The other olive oil hog are roasted vegetables. During the fall and winter months, I am constantly tossing an assortment of potatoes, squash and whatever else I have on sheet pan with olive oil, salt and pepper and sliding it into the oven.

Sometimes I go beyond my usual seasonings for these vegetables. Of course, there is nothing wrong with keeping things simple.

But there are so many other dried seasonings to explore in my spice drawer.

And I have a stash of things in the freezer, too.

These chipotle roasted vegetable tacos are just a more dressed up version of my typical oven-baked veggies.

The chipotle is from a can of chipotles in adobo sauce. A little goes a long way with these peppers because they are hot.

Since I use only one pepper for a recipe, when I crack open a can, I spoon the other chipotles into an ice cube tray and freeze them.

That way they won’t go to waste. I save them for tortilla soup and fajitas.

Roasted Veggies With A Little Something Extra

These spicy tacos are great for dinner no matter the night of the week.

They basically are a souped-up version of roasted vegetables with a marinade that takes minutes to whisk together.

I use a mix of fall/winter veggies including sweet potatoes, fingerling potatoes, butternut squash and delicata squash.

This recipe is a good way to use odds and ends of leftover vegetables that you have in your kitchen.

How to Make Chipotle Roasted Vegetable Tacos

First, I preheat the oven to 400 degrees F.

Then I mix up the marinade, which is a combination of chopped chipotles en adobo, olive oil, lime juice, cumin, oregano, garlic powder onion powder, salt and pepper.

On a sheet pan I toss the vegetables with the chipotle marinade making sure they are coated.

I roast them for a half our or so until they are tender in the middle and browned at the edges.

Next, I take a spatula to loosen the potatoes and squash on the sheet pan. This is so I can mix in black beans and chopped cilantro.

Full disclosure, it saves you from washing a bowl when you do it this way.

Also, it gives the beans a chance to pick up any stray seasonings that are on the pan.

That’s it! Now the taco filling is ready.

Serving The Tacos

To serve, I spoon the roasted vegetables into warmed tortillas.

Finally, I add diced avocados and crumble Cotija cheese for toppings.

If you prefer a bowl instead of tacos you can serve the filling with quinoa or brown rice instead.

Don’t forget lime wedges on the side.

Chipotle Roasted Vegetable Tacos

• Author: Paige Adams
• Prep Time: 10 minutes
• Cook Time: 30-35 minutes
• Total Time: 40-45 minutes
• Yield: Serves 4 1x

A sheet pan of potatoes and squash with a spicy marinade is all you need for these easy chipotle roasted vegetable tacos with black beans, avocados and Cotija cheese.

Ingredients

2 tablespoons olive oil

1 tablespoon chopped chipotles an adobo with sauce

Juice of 1 lime

1/2 teaspoon cumin

1/4 teaspoon oregano

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 pound assorted diced sweet potatoes and fingerling potatoes; diced, halved & sliced delicata squash and peeled & diced butternut squash

1–15 ounce can black beans, drained and rinsed

2 tablespoons chopped cilantro

8–10 flour or corn tortillas, warmed

1/4 cup crumbled Cotija cheese

1–2 avocados, diced

Lime wedges for serving

Instructions

Preheat the oven to 400 degrees F.

In a small bowl, whisk together the olive oil, chipotles en abobo, lime juice, cumin, oregano, garlic powder, onion powder, salt and pepper.

Toss the potatoes and squash with the chipotle sauce on a sheet pan. Spread the vegetables into a single layer. Roast for 30-35 minutes until the potatoes and squash are tender and brown at the edges.

Once the vegetables are out of the oven, take a spatula to loosen them on the pan. Then carefully use a spoon to mix the black beans and cilantro with the potatoes and squash.

Scoop the filling into the tortillas. Top with avocados and Cotija cheese.

Serve with lime wedges.

Notes

Instead of tortillas, you can serve the filling with quinoa, rice or another grain.