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Roasted Vegetable Tacos with Lemon Garlic Aioli
[Vegan]

Name: Roasted Vegetable Tacos with Lemon Garlic Aioli [Vegan]
Cook time: PTM
Yield: 3 tacos servings
Cuisine: NO info

KC By: Kayla Cappiello

Author Bio

A choose-your-own adventure for the healthy at-home cook! Make recipes that YOU can eat! In Easy... Read More

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Roasted Vegetable Tacos - One Green Planet

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Roasted Vegetable Tacos with Lemon Garlic Aioli [Vegan]

3 tacos

Dairy Free

Vegan

These tacos are bursting with flavor! Copyright © 2023 by Kayla Cappiello. (If applicable, please also include Photos copyright © Jen Costa, Fox & Hare Photography, on pages v, vi, viii, 4, 5, 6, 14, 18, 180, 181.) Excerpted by permission of Skyhorse Publishing, Inc.

Ingredients You Need for Roasted Vegetable Tacos with Lemon Garlic Aioli [Vegan]

For the Filling:

1/2 cup corn
1/2 cup diced red peppers
1/4 cup diced white onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 tablespoon olive oil or oil of choice or cooking spray
1/2 cup black beans
3 corn tortillas

For your Topping:

3 tablespoons Lemon Garlic Aioli (recipe below)
1/2 cup chopped fresh spinach
1/4 cup diced cherry tomatoes
1/2 avocado, sliced
2 tablespoons vegan feta

For your Topping:

3 tablespoons Lemon Garlic Aioli (recipe below)
1/2 cup chopped fresh spinach
1/4 cup diced cherry tomatoes
1/2 avocado, sliced
2 tablespoons feta

For the Lemon Garlic Aioli:

1/4 cup vegan mayonnaise
1/2 tablespoon minced fresh garlic
1/2 teaspoon avocado oil
1/2 tablespoon fresh lemon juice
1/2 tablespoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper

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How to Prepare Roasted Vegetable Tacos with Lemon Garlic Aioli [Vegan]

For the Filling:

In a frying pan, add corn, peppers, onions, salt, pepper, and oil. Sauté on medium heat for approximately 7 to 10 minutes until vegetables are fully cooked and slightly charred on the edges. Add black beans and continue to cook the mixture for 1 extra minute to warm the beans.

For the Lemon Garlic Aioli:

Add all ingredients to a bowl and mix until fully combined. The mixture should be smooth like a salad dressing.
Store in an airtight container in the fridge for 3 to 5 days.

Prepare the Tacos:

Preheat oven to 350°F. Once preheated, add corn tortillas to a pan or straight on the rack and warm tortillas for 3 to 5 minutes. Tortillas should be warm but still soft so the tortillas are easier to work with. They should not be crispy. Remove corn tortillas from the oven and place them onto a serving plate.
Top each taco with 1 tablespoon of Lemon Garlic Aioli. Add cooked peppers, onions, corn, and black beans. Top with fresh chopped spinach, fresh diced tomatoes, avocado slices, and vegan feta cheese! Enjoy!