These vibrant Vegan Tacos are packed with grilled potatoes, peppers, corn and a punchy chimichurri sauce. Ready in under 30 minutes, they make a simple, satisfying plant-based meal that’s full of texture and fresh flavor.
Table of contents
- How to make it
- What vegetables do you put in them?
- How do you grill veggies?
- More vegan recipes
- Tools used to make this recipe
How to make it
This recipe is straightforward and fast. Start by preparing about 1/2 cup of chimichurri sauce—either your own or a store-bought version—so you have the bright herb dressing ready. Toss the diced vegetables with a portion of the chimichurri to coat them and build flavor before grilling.
Place the coated vegetables in a foil basket or grill basket and set them over medium heat. Grill for roughly 20 minutes, turning every 5–7 minutes so the pieces char evenly and the potatoes become fork-tender. While the vegetables finish, warm the corn tortillas on the grill for 30–60 seconds per side until they are pliable and slightly charred.
To serve, fill each tortilla with a generous portion of grilled vegetables and drizzle the remaining chimichurri sauce on top. Finish with optional toppings such as sliced avocado or guacamole, diced tomatoes or pico de gallo, and a squeeze of lime for brightness. These tacos travel well to the table and are easy to scale up for a crowd.
What vegetables do you put in them?
The base for these tacos is a hearty mix of red potatoes, bell peppers, onion, corn and jalapeño. These ingredients create a nice balance of starch, sweetness, and heat. You can easily adapt the mix to what’s in season or what you have on hand—good additions include zucchini, mushrooms, cauliflower florets, or even sliced sweet potatoes.
When choosing vegetables, aim for similar-sized pieces so they cook evenly. Potatoes should be diced small enough to become tender during the 20-minute grilling period; tougher vegetables require a little more time or smaller cuts.
How do you grill veggies?
For small diced vegetables, use a grill basket or a sturdy foil packet to keep pieces from falling through the grates. Grill over medium heat so vegetables develop color without burning and so starchy items like potatoes have time to soften. Plan on 15–25 minutes on the grill depending on the vegetables and the size of the pieces—potatoes will be at the longer end of that range.
Turn the basket every few minutes to encourage even browning. If you prefer more caramelization, remove the lid briefly or move the basket over slightly higher heat toward the end of cooking, but watch closely to avoid charring too much. If you don’t have a grill, roast the vegetables on a baking sheet at 400°F (about 200°C) for 15–20 minutes, stirring halfway through.
More vegan recipes
If you enjoy these tacos, try other plant-based favorites that offer bold flavors and simple prep:
- Veggie Fajita Rice Bowls
- Thai Peanut Sweet Potato Buddha Bowls
- Buffalo Chickpea Vegan Buddha Bowls
- Kimchi Fried Rice
- Slow Cooker Mushroom Ragu
- Cauliflower Tacos
Tools used to make this recipe
- Outdoor grill or indoor grill pan
- Grill basket or a sturdy foil packet for small diced vegetables
- Tongs for turning the basket and tortillas
Vegan Tacos with Grilled Veggies and Chimichurri
Ingredients
- 1 pound red potatoes, small dice
- 1 cup bell peppers, small dice
- 1/2 cup onion, small dice
- 4 ears corn, kernels removed
- 1 jalapeño, diced
- 3 cloves garlic, minced
- 1/2 cup chimichurri sauce (see note for making your own)
- 8 small corn tortillas
Instructions
- Toss the diced potatoes, bell peppers, onion, corn kernels, jalapeño and minced garlic with 1/4 cup of chimichurri sauce until evenly coated.
- Transfer the vegetables to a foil basket or grill basket and place over medium heat. Grill for about 20 minutes, tossing every 5–7 minutes to promote even browning and to ensure the potatoes become tender.
- During the last few minutes of grilling, add the corn tortillas to the grill and warm for 30–60 seconds per side, or until pliable and lightly charred.
- Remove the vegetables and tortillas from the grill. Fill each tortilla with a portion of the grilled vegetables and drizzle with the remaining chimichurri sauce. Add optional toppings like avocado slices, pico de gallo or a squeeze of lime.
Notes
- If you don’t have access to a grill, roast the vegetables on a sheet pan in a 400°F (200°C) oven for 15–20 minutes, stirring once, until tender and slightly caramelized.
- Make chimichurri ahead of time and store it in the refrigerator for up to a week—use it to marinate vegetables or as a finishing sauce for many dishes.
Nutrition Facts (per taco)
Calories: 159 kcal (8% DV)
Carbohydrates: 32 g (11% DV)
Protein: 4 g (8% DV)
Fat: 3 g (5% DV)
Saturated Fat: 1 g (5% DV)
Sodium: 40 mg (2% DV)
Potassium: 491 mg (14% DV)
Fiber: 4 g (16% DV)
Sugar: 5 g (6% DV)
Vitamin A: 736 IU (15% DV)
Vitamin C: 36 mg (44% DV)
Calcium: 35 mg (4% DV)
Iron: 1 mg (6% DV)
