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Chipotle Roasted Vegetable Tacos

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
  • 115 ounce can black beans, drained and rinsed
  • 2 tablespoons chopped cilantro
  • 810 flour or corn tortillas, warmed
  • 1/4 cup crumbled Cotija cheese
  • 12 avocados, diced
  • Lime wedges for serving

Instructions

  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, whisk together the olive oil, chipotles en abobo, lime juice, cumin, oregano, garlic powder, onion powder, salt and pepper.
  3. 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.
  4. 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.
  5. Scoop the filling into the tortillas. Top with avocados and Cotija cheese.
  6. Serve with lime wedges.

Notes

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

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