Vegetarian Tacos with Avocado-Tomatillo Sauce

These easy vegetarian tacos are filled with black beans and roasted vegetables and topped with a delicious creamy avocado tomatillo sauce.

Vegetarian Tacos with Avocado-Tomatillo Sauce

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 vegetarian 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.

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

Avocado-Tomatillo Sauce ingredients in a food processor

I roasted patty pan squash, eggplant, a red pepper, and cherry tomatoes, but anything goes here. You can roast whatever vegetables you have. If you’re craving fall foods, roasted sweet potatoes would be delicious. Along with the veggies, black beans, serrano slices, and a little cotija cheese fill these tacos. Skip the cheese if you’re vegan, as it’s not all that necessary.

Chopped vegetables on a baking sheet

This taco recipe serves about two with lots of extra sauce. If you want to serve more, make the same amount of sauce and double the other components. Otherwise, save the leftover sauce, and eat it yourself the next day.

Serve your vegetarian tacos with Spicy Margaritas or Watermelon Margaritas!

Vegetarian Tacos with Avocado-Tomatillo Sauce

5.0 from 4 reviews
Veggie Tacos with Avocado Tomatillo Salsa
 
Prep time
Cook time
Total time
 
These easy vegetarian tacos are filled with black beans and roasted vegetables. They're topped with an insanely delicious creamy avocado tomatillo sauce.
Author:
Serves: 2-3
Ingredients
  • 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
Instructions
  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.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas

 

33 comments

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Rate this recipe (after making it):  

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

  2. Lu Ann from theteacupoflife.com
    09.18.2015

    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 🙂

  3. 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 😛

  4. Lucy from justourpassports.com
    09.19.2015

    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!

  5. Lissy from lissyslife.com
    09.19.2015

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

  6. Diane
    09.19.2015

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

  7. Agne
    09.19.2015

    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!

  8. 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 loveandlemons.com
      09.20.2015

      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…

  9. Krys from hungryrants.com.au
    09.19.2015

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

  10. Kristina from ohthegoodies.com
    09.21.2015

    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.

  11. 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! 🙂

  12. 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

  13. Allyson from consideringtheradish.wordpress.com
    09.21.2015

    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.

  14. 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 😀

  15. Maria from theclassifiedchic.com
    09.23.2015

    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
    http://theclassifiedchic.com/

    • jeanine from loveandlemons.com
      09.23.2015

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

  16. Shubha
    09.24.2015

    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 loveandlemons.com
      09.24.2015

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

  17. 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!

  18. Lisa
    09.29.2015

    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 loveandlemons.com
      09.29.2015

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

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

  20. 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.

  21. Debbie
    10.26.2017

    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!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.