Veggie Tacos with Avocado-Tomatillo Sauce

Roasted Vegetable Tacos with Creamy Avocado Tomatillo Salsa /

I know – another taco recipe already? Well, I like tacos. I’m sure you do too because you are here after all. In all honesty, these were originally going to become enchiladas until I stopped short. Which is why they’re in a baking pan. Plus, it was a convenient way to get floppy tacos to stand up for the photo.

The plan was to make something similar to this creamy poblano enchilada sauce, but using avocados, pepitas, spinach and tomatillo salsa instead (see below, you can use store-bought salsa if you don’t have tomatillos). The end result? It’s like a tangy creamy pesto and I couldn’t stop eating it straight from the food processor with a spoon.

It’s so fresh and bright and I knew I’d wreck it if I tried to cook it. So taco night it was – with extra green sauce on the side.

Creamy Avocado Tomatillo Salsa /

I roasted patty pan squash, eggplant, a red pepper, and cherry tomatoes. But you can roast whatever vegetables you have – anything goes. If you’re craving fall foods, roasted sweet potatoes would be delicious here instead. I stuffed my tacos with black beans and topped them with serrano slices and a little cotija cheese. Skip the cheese if you’re vegan, (it’s not all that necessary).

Roasted Vegetable Tacos with Creamy Avocado Tomatillo Salsa /

This taco recipe serves about two with lots of extra sauce – double your taco count to serve four. Or save the leftover sauce and eat it yourself the next day.

Roasted Vegetable Tacos with Creamy Avocado Tomatillo Salsa /

5.0 from 4 reviews
Veggie Tacos with Avocado Tomatillo Salsa
Prep time
Cook time
Total time
Serves: serves 2-3
  • 1 small Japanese eggplant, chopped into 1-inch pieces
  • 1 cup chopped summer squash (yellow, pattypan, or zucchini)
  • 1 red bell pepper, deseeded and sliced into 1-inch pieces
  • 1 cup cherry tomatoes, sliced
  • drizzle of extra-virgin olive oil
  • 6 corn or flour tortillas
  • 1 cup cooked black beans, drained and rinsed
  • ½ avocado, diced
  • handful of cilantro
  • 1 serrano pepper, sliced (optional)
  • crumbled cotija cheese (optional)
  • sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
  • ⅓ cup store-bought or homemade tomatillo salsa
  • ¼ cup pepitas
  • ½ avocado
  • handful of spinach
  • 2 tbsp olive oil
  • squeezes of lime, to taste
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
  2. Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
  3. Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
  4. Store extra sauce in the fridge for 2 to 3 days.
Vegan: skip the cotija cheese
Gluten free: use corn tortillas


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


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  2. Catherine Kelly from on said:

    looks amazing and fresh and like you’d feel fantastic after eating this

  3. Lu Ann from on said:

    Wow! These look absolutely delicious. I think I’m going to have to give this recipe a try this weekend. Thanks so much for another sure to be tasty creation 🙂

  4. Shared this on my Facebook page today – because these tacos look ahhhhh-mazing! You can never have enough taco recipes, I say share as many as you want 😛

  5. I’m sold with your extra green sauce alone! That Avocado-Tomatillo sauce looks absolutely delish!

  6. Lucy from on said:

    Your food photos are truely amazing. You should enter them into photo contests, you would totally win. I love tacos and I love every blog post you put up but we have been in Asia for 5 months without a kitchen so I mostly skip looking at them because all i feel is jealously, unrealistic deep jealously! I made a taco recipe of yours before we left and it was devine. I can’t wait to get back to the states and have access to an oven! Thank you for all of your food inspiration!

  7. Lissy from on said:

    Wow these look absolutely divine! I love finding new veggie recipes, so I’ll definitely have to give these a try.

  8. Diane on said:

    You can never post too many taco recipes for me. Especially healthy ones. Thanks and keep them coming….Diane

  9. Agne on said:

    I’m so glad I found this blog with full of amazing recipes. 🙂 after being pregnant two years in a row i became a bit bigger (hahaha) so now trying to find the best recipes that are good for me. Will definitely try this. Thank You!

  10. I just discovered tomatillos and I am IN LOVE! They are everything that you described: bright and fresh and delicious! I made them into salsa and had homemade pita chips alongside. So good! I was thinking of roasting them next time…your reticence to cook them for the enchiladas made me think twice about my idea. I am interested to see how roasting affects the flavor. I’ll let you know if it turns out good. Here’s to tomatillo love!

    • jeanine from on said:

      Hi Kathryn – yep, they’re amazing! Roasting tomatillos is delicious (brings out all of the flavor) – I just didn’t want to cook my sauce here after I blended it with the avocado…

  11. Krys from on said:

    These tacos look so delicious – I’m yet to track down tomatillos but I am on the case!

  12. Kristina from on said:

    I loooove this. The sauce sounds delicious, I only had tomatillos once in my life, but I loved them. If only I could get them here, then this would surely materialize in my kitchen.

  13. Jennie Leigh from on said:

    THIS is what I’ve been looking for! I’ve been wanting a recipe for delicious vegetarian tacos! I have definitely found it! Looks amazing! Beautiful photography as well! Thank you for sharing! 🙂

  14. Beautiful presentation! Looks delicious. Love all of the flavors and ingredients you are using. My husband would love this recipe, and so would I. We are making tacos tomorrow night for dinner… I may rethink my recipe! This looks amazing. xo

  15. Allyson from on said:

    I’m sure these would have been fantastic as enchiladas. But if they had been enchiladas I would have missed out on seeing all those beautiful vegetables because they would have been covered in sauce. Sufficient to say, there’s no such thing as too many tacos.

  16. I don’t think anyone is complaining about the bounty of taco recipes 😉 You always come up with such creative ideas, and as a vegan I love coming here for inspiration 😀

    • jeanine from on said:

      aw, thanks Sarah!

  17. Maria from on said:

    These look FABULOUS! And, thank you for making notes on how to make them gluten free. While I’m not on a completely gluten free diet, I do try to avoid gluten when ever possible to help with some health issues. I can’t wait to try them. Thank you!

    xo, Maria

    • jeanine from on said:

      no problem! Just make sure the corn tortillas you get are gluten free and you’re good to go 🙂

  18. Shubha on said:

    We had this for dinner last night and loved this recipe! The sauce in particular – the avocado gives it a great creaminess without feeling heavy!

    • jeanine from on said:

      I’m so glad! I’ve been pretty obsessed with that sauce lately, I’m so happy you enjoyed it 🙂

  19. What a colorful dish! So many delicious, healthy veggies! Awesome recipe!

  20. Excited to make these tonight, swapping out a few veggies for those we have on hand. Can’t wait to try the sauce – looks like a multi-purpose winner!

  21. Lisa on said:

    Made this tonight and it was AMAZING. My husband wanted to dip all the veggies in the house in the tomatillo sauce. It tastes so yummy, there was no chance of leftovers for another day!

    • jeanine from on said:

      Yes! I’m so glad!! I mean, sad for no leftovers but glad you liked the sauce 🙂

  22. Kristopher from on said:

    I just ate these tnite. Didn’t even miss the meat! 5 stars.

  23. Wendy Tucker from on said:

    I enjoy visiting your blog. It reminds me of my own kitchen that’s why I like to visit. I’ve tried several recipes and we enjoyed them. So easy and the ingredients are not hard to find. After reading your recipe for tacos, I think we’ll try that one to. There are hundreds of taco recipes, but hey, I like tacos too.

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  37. Diana on said:

    Excellent dish!

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  45. Debbie on said:

    These look amazing. I was looking for vegetarian tacos for a birthday party with taco theme food. Do think I can do the roasting of the veggies the day before and then warm them in a crockpot? I’m sure I can make the sauce ahead of time. Think I’ll need to quadruple that recipe!

    • Hi Debbie, you can roast the veggies ahead of time and reheat (although they will be more soft that way, but probably fine for tacos). You can make the sauce the day before!

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