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Agave-Green Chile Roasted Veggie Tacos

Agave-Green Chile Roasted Veggie Tacos | www.thatwasvegan.com

Tacos, tacos, tacos. I can never get enough tacos. And during these frigid winter months what better to fill them with than roasted veggies and hot green chilies. And agave, for just a hint of sweet. My Vegan Agave-Green Chile Roasted Veggie Tacos truly have it all!

Also, if I ever start my own band, it’s gonna be called Tacos, tacos, tacos.

Agave-Green Chile Roasted Veggie Tacos | www.thatwasvegan.com

The sweet and spicy combination is so delicious. You could actually sub in any veggies you have on hand, but personally I think sweet potatoes are the greatest invention since cocker spaniels, so that’s what I went with. The yellow squash just soaked in all that green chile flavor like they were made for each other!

Agave-Green Chile Roasted Veggie Tacos | www.thatwasvegan.com

Look at those beautiful veggies! And if you saw my What I Eat post, then you’re not surprised at all to see that I served them with a hefty side salad.

Agave-Green Chile Roasted Veggie Tacos | www.thatwasvegan.com

Agave-Green Chile Roasted Veggie Tacos | www.thatwasvegan.com

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Agave-Green Chile Roasted Veggie Tacos
Yields 6
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 small sweet potato
  2. 1 small yellow squash
  3. 1/2 sweet onion
  4. Zest of 1 lime, plus 2 tablespoons lime juice
  5. 1 cup diced, roasted green chilies
  6. 1/2 cup agave
  7. 1 teaspoon salt, plus pepper
  8. 1 can chickpeas, drained and rinsed
  9. 6 taco shells
Instructions
  1. Preheat oven to 375 and spray baking sheet with non-stick.
  2. Uniformly dice the veggies- except for the onion, you can make those a little smaller. Arrange in single layer on the baking sheet and set aside.
  3. In a mixing bowl, combine the lime juice and zest, green chilies, agave and salt. Pour half the mixture into a small blender and puree for 5-10 seconds. Pour back into the mixing bowl.
  4. Reserve a 1/4 cup of the sauce, and pour the rest over the veggies, stirring a bit so they're completely covered, yet still in a single layer. Give 'em a couple cracks of black pepper and put in the oven. Bake for 15 minutes, stir, then bake another 5 minutes.
  5. Heat the chickpeas in a small saucepan over low/medium heat with the reserved sauce, about 5 minutes until warmed through. Combine with the veggies in the taco shells and enjoy!
Notes
  1. I found these to be SO flavorful I didn't need any additional toppings, just a nice side salad!
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{ 3 comments… add one }
  • Meredith @ Unexpectedly Magnificent February 4, 2015, 6:57 am

    Ooh, I love green chiles in tacos! They add just the right amount of kick. 🙂

    • Barb February 4, 2015, 7:38 am

      I think you’d like this sauce then!

  • AnnMarie February 4, 2015, 8:45 am

    These look delicious, and I was just craving tacos!

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