Vegetarian Tacos with Avocado Sauce

Loaded with simple roasted veggies and a tangy avocado-tomatillo sauce, these vegetarian tacos are a weeknight dinner that doesn't skimp on flavor.

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 vegetarian tacos 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.

Here’s what happened: the plan was to make something similar to this creamy poblano enchilada sauce, but using avocados, pepitas, spinach, and tomatillo salsa instead. The end result? The sauce became 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.

How to make Avocado-Tomatillo Sauce for Veggie tacos

Vegetarian Tacos Variations

To make these tacos, I simply roasted veggies and finished them with black beans, serrano slices, and a little cotija cheese. 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. Cauliflower, corn, and green beans would be good choices as well.

You can also play with the other components of these veggie tacos. Skip the cheese if you’re vegan, as it’s not all that necessary. Add chunks of diced mango or pineapple for a fruity twist, or change up the sauce. I love using my go-to chipotle sauce on any and all taco recipes.

Vegetarian Tacos Recipe ingredients

Vegetarian Tacos Serving Suggestions

Like all taco recipes, these veggie tacos are best served with margaritas, chips, salsa, and guac. For a bigger meal, serve them with a side of Chipotle-style cilantro lime rice.

This 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.

Vegetarian Tacos with Avocado-Tomatillo Sauce

Want more ideas for vegetarian tacos?

Make these ones with portobellos, these ones with mango & black beans, or these ones with tofu! Or, make tacos for breakfast with this recipe.

Vegetarian Tacos with Avocado Sauce

rate this recipe:
5 from 2 votes
Prep Time: 13 mins
Cook Time: 20 mins
Total Time: 15 mins
Serves 2 to 3
These easy vegetarian tacos are filled with black beans and roasted vegetables. They're topped with an insanely delicious creamy avocado tomatillo sauce.


  • 1 small Japanese eggplant, chopped into 1-inch pieces
  • 1 cup chopped summer squash
  • 1 red bell pepper, chopped into 1-inch pieces
  • 1 cup cherry tomatoes, sliced
  • extra-virgin olive oil, for drizzling
  • 6 corn or flour tortillas
  • 1 cup cooked black beans, drained and rinsed
  • 1/2 avocado, diced
  • handful of cilantro
  • 1 serrano pepper, sliced, optional
  • crumbled cotija cheese, optional
  • sea salt and freshly ground black pepper

Avocado Tomatillo Sauce

  • 1/3 cup tomatillo salsa
  • 1/4 cup pepitas
  • 1/2 avocado
  • handful of spinach
  • 2 tablespoons extra-virgin olive oil
  • lime juice, to taste
  • sea salt and freshly ground black pepper


  • 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.
  • Meanwhile, make the 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.
  • Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side.


Store extra sauce in the fridge for 2 to 3 days.



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

  2. Lu Ann from

    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

    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

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

  6. Diane

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

  7. Agne

    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

      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

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

  10. Kristina from

    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

    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 😀

    • jeanine

      aw, thanks Sarah!

  15. Maria from

    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

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

  16. Shubha

    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

      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

    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

      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

    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!

    • Jeanine Donofrio

      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!

  22. Casey

    Love these so much – have been making them for a few years now! Love the dipping sauce recipe too. Thanks!!

  23. Paul

    5 stars
    I’m glad that such a taco recipe exists. I’m a vegan, so this is a life-saver for hungry afternoons.

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.