Roasted Veggie Tacos with Cilantro Jalapeño Crema

It’s no secret that we love tacos!!  I’ll make them and eat them almost as often as I can!  This game is a lighter, vegetarian taco that is packed with flavor!

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Roasted Veggie Tacos with Cilantro Jalapeño Crema

Keyword: Easy Lunch, Gluten Free, Weeknight Meals
Servings: 4 servings
Author: Denise


  • 4 cups cauliflower florets roughly 1 head
  • 2 cups butternut squash peeled and cubed
  • 1 – 14.5 oz can white kidney beans drained and rinsed
  • 1 Tbsp paprika
  • 1 Tbsp cumin
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • Salt & pepper
  • Olive oil
  • 8 corn tortillas

To Serve:

  • Avocado sliced
  • Red cabbage shaved
  • Fresh cilantro
  • Cilantro jalapeño crema recipe below

Cilantro Jalapeño Crema:

  • 1 bunch fresh cilantro stems removed
  • 1/2 jalapeno remove seeds if you want it less hot
  • 2/3 cup sour cream
  • 2/3 cup avocado mayonnaise
  • Juice of 1 lime
  • Pinch of salt


  • Preheat oven to 400 degrees.
  • Spread cauliflower, squash and beans on a baking sheet.  Drizzle generously with olive oil and spices (paprika through pepper).  Use a spatula to mix well and evenly coat.  Spread into a even layer, trying to avoid crowding or stacking on the baking sheet.
  • Bake for 35-40 mins or until nicely browned.  Remove from oven and let slightly cool.
  • In a food processor, combine all ingredients for cilantro jalapeño crema and process until smooth.  Set aside.
  • Lightly toast tortillas in a dry, nonstick skillet or over open flame for 30 seconds on each side, using tongs to flip.⁣
  • Build your tacos by layering sliced avocado on bottom of tortilla.  Top with roasted cauliflower, squash and beans.  Top with red cabbage and cilantro jalapeño crema.
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