Roasted Vegetable and Black Bean Tacos with Pickled Onions and Creamy Sauce

When my husband Phil asked what was for dinner last night and I answered “vegetarian tacos” and he said “no meat?” and I said “with beans”, he sort of groaned and seemed less than excited.  I was thinking “hey dude, just be glad someone is cooking for you” but I didn’t say that (if you know me, that wouldn’t surprise you!)

Then when I brought the platter of beautiful tacos to the table, his eyes lit up.  And after his first bite, he was very happy!!

These tacos are really fantastic.  They taste like a party for your palate:  the richness of roasted vegetables with the tanginess of pickled onions and the creamy decadence of a sauce all on top of a soft, warm corn tortilla.  And they are simple to make.  Honestly, these are a MUST try!

Only issue:  Phil ate way too many.  And if you know me, it won’t surprise you to know that I didn’t tell him that either. 😉

Roasted Vegetable and Black Bean Tacos with Pickled Onions and Creamy Sauce

Nothing short of delicious!

Course Main Course
Cuisine Entrees
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 tacos


  • 2 tbsp. extra virgin olive oil
  • 1 tsp. cumin
  • 1 9 oz. bag shredded brussels sprouts
  • 1/2 small red cabbage head sliced thin and chopped
  • 1 lime juiced
  • 1 15 oz. can black beans rinsed and drained
  • 8 small corn tortillas
  • 1 avocado sliced
  • 1/2 cup shredded Mexican cheese
  • 1/4 cup cilantro chopped

Pickled Onions

  • 2 tbsp. red wine vinegar
  • 1 1/2 tbsp. cold water
  • 1/4 tsp. sugar
  • kosher salt and pepper
  • 1/2 red onion sliced thin

Homemade Creamy Sauce

  • 1/3 cup mayonnaise
  • 2 tbsp. plain oat milk
  • 2 tbsp. fresh lemon juice
  • 1 tsp. garlic powder
  • 1/4 tsp. cayenne pepper


  1. Preheat oven to 375 degrees.

  2. Start by making the pickled onions. Stir together the vinegar, water, sugar, and 1/2 teaspoon kosher salt in a bowl. Add the sliced onions. Let sit at room temperature while you prepare everything else.

  3. Make the sauce by whisking all of the ingredients together. Place in refrigerator until ready to use.

  4. Place shredded brussels sprouts and cabbage on a large cookie sheet with sides. Toss with extra virgin olive oil and season with kosher salt and pepper.

  5. Roast in oven for about 25 minutes or until soft and brown. Stir a couple of times during cooking.

  6. After 25 minutes, push all of the vegetables to one side of the cookie sheet. Add the beans to the other side of the cookie sheet to warm them and cook for 5 more minutes.

  7. Also cover the stack of tortillas with tinfoil and place them in the oven for the 5 minutes while the beans cook.

  8. Remove vegetables, beans and tortillas and prepare to assemble the tacos. Squeeze the juice from 1 lime all over the vegetables and beans.

  9. Assemble the 8 tacos on a large tray and serve them open face.. On each taco, place roasted vegetables, beans, pickled onions, 2 avocado slices, cilantro, a sprinkling of cheese and a swirl of sauce.

  10. Enjoy!

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