Smoked Black Bean Veggie Tacos w/Chipotle “Sour Cream”

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Smoked Black Bean Veggie Tacos w/Chipotle “Sour Cream”

Yield: 4-6

Smoked Black Bean Veggie Tacos w/Chipotle “Sour Cream”

Wow, that is a mouthful! As you know I love mexican food and many of you have already tried the zucchini tacos. Here is another version of ‘taco’ that is amazing.


2 avocado(s )(chopped)

1 bell pepper(s) (red) (thinly sliced)

1 bell pepper(s) (yellow) (thinly sliced)

2 cup(s) cabbage (green) (thinly sliced)

1 cup(s) cilantro (chopped)

2 cups corn

3 lime(s) (2 juiced and 1 sliced)

1 onion(s) (red) (sliced)

6 radishes (thinly sliced)

8 Ezekiel Tortillas

¾ cup greek yogurt (plain)

2 (15 oz) black beans (drained and rinsed)

2 chipotle peppers in adobo sauce (diced)

2 Tbsp coconut oil

2 tsp ground cumin

½ tsp black pepper

1 Tbsp paprika


1 Tbsp sugar (or xylitol)

2 Tbsp white wine vinegar


  1. Preheat oven to 425.
  2. In large bowl – stir together corn, 1 Tbsp coconut oil, lime juice, 1 tsp cumin, ¼ tsp black pepper, bell peppers and onion.
  3. Spread this mixture on large baking sheet.
  4. In the same bowl – stir together 1 tbsp coconut oil, paprika, and black beans.
  5. Spread on second baking sheet.
  6. Put veggies in oven for about 40 min.
  7. Add beans in oven for the last 20 min (of the 40 min).
  8. While baking – in a medium bowl, toss together cabbage, cilantro, vinegar, sugar (or xylitol), avocado, radishes, and ¼ tsp black pepper. Set aside.
  9. In a small bowl, stir together greek yogurt, chipotle peppers.
  10. Wrap tortillas in foil, and place in oven for a few minutes to warm.
  11. Scoop roasted vegetables onto tortillas top with cabbage salad, “sour cream”, and beans. Garnish with lime wedges and serve.


  1. The Kitchen Skinny says

    lmanship January 26, 2012 at 3:30 am [edit]
    May Day, May Day….A total failure has occurred. I put my veggies in for 20mins and then added a tray of black beans for 20 mins and when I opened the oven door everything was burnt and stuck to the pan. I have no idea what went wrong but I couldn’t even recognize the corn. They turned into little black puffy balls. Is there a learning curve on this one or am I just that challenged?

    tksmith2 February 3, 2012 at 4:07 am [edit]
    Oh no! You must have a power oven ) Good warning for people…check on your veggies now and then ) Thanks!

    thefalcos January 26, 2012 at 4:01 am [edit]
    Short on time, I prepared this entire dish stove top and it was still delicious!

    eschaumann February 27, 2012 at 7:53 pm [edit]
    These were AMAZING! Wow. They were a bit time consuming and my kitchen was a disaster when I was done. I made them on a Sunday when I had a little extra time. They were worth it. I added parsnip and sweet potato to the roasted vegetables and it was soooooo good. Great recipe!

    tksmith2 February 27, 2012 at 7:55 pm [edit]
    I really love these too – not sure why but great flavors. Glad you guys liked them

    criccite June 21, 2012 at 12:18 am [edit]
    This was a taste sensation! I agree it was a lot of prep, and my kitchen was a mess, and my roasted veggie pan was burnt (but not the veggies thank goodness). However, it was so delicious that it was worth the effort. I’m glad to hear that it turned out great on top of the stove. I wonder how Trader Joe’s frozen fire roasted peppers and onions would work. Would be a lot less prep.

  2. The Kitchen Skinny says

    We made this again last night and I forgot how much I love this one…may be one of my favorites. It has crazy mix of flavors, a little sweet, a little spice, a little warmth, and little coolness. Hard to explain but I love it.

    We were out of cabbage and it made it the same except just left out the cabbage and it was still awesome!

    It is even better the next day for lunch!

  3. Lauren Lanni says

    This is another top three for us. I would cover the baking sheets in tinfoil next time since the peppers were so juicy they ran all over the oven. But I would change nothing else! So very, very good!

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