Easy Roasted Veggie Tacos (+ Chipotle Cashew Crema!)

THIS POST MAY CONTAIN AFFILIATE SALES LINKS. PLEASE SEE MY FULL DISCLAIMER POLICY FOR DETAILS.

An easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. These roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for Taco Tuesday! an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

Pin this roasted sweet potato + roasted cauliflower taco recipe for later!

a new favorite easy taco recipe: roasted sweet potato + cauliflower tacos with chipotle lime cashew cremaan easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

oooooh boy, these roasted sweet potato + cauliflower tacos need to be added to your weekly dinner rotation STAT.

reasons you’ll be completely obsessed:

  • totally healthy (helloooo they’re made with sweet potatoes & cauliflower!)
  • sheet pan dinner magic (where my fellow lovers of sheet pan dinners at?!)
  • weeknight friendly (40 minutes start-to-finish!)
  • meal prep friendly (i share some thoughts in the recipe notes, below!)
  • budget friendly (pretty sure you can serve for for less than $10!)
  • four words: chipotle lime cashew crema
  • vegan, but also totally husband approved (i promise!)

i mean…yeah.

i could honestly go on & on & on & on about all the reasons to love these roasted sweet potato + cauliflower tacos, but the short of it is this: i am certain that you will absolutely flip over these roasted sweet potato + cauliflower tacos.

they’re completely good-for-you (which is awesome since we’ve eaten them multiple times every week since i first tested this recipe – pahaha!) & every single bite is completely loaded with flavor, all thanks to 3 super simple components that you can easily throw together on any weeknight.

an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

(did i mention it only takes 40 minutes to make these bad boys from start to finish?! meatless monday + taco tuesday = LUV)

easy vegetarian tacos with 3 layers of major flavor

the key to making great meals quickly is to make sure that you’re building tons of incredible flavor into every component that goes into the recipe. these roasted sweet potato + cauliflower tacos are no exception, getting all of their flavor from 3 key layers:

  1. the heartiest filling: roasted sweet potatoes, roasted cauliflower, & black beans.
  2. my fave easy taco fixin: smashed avocado.
  3. & since life it all about the toppings: the easiest vegan chipotle lime crema.

first up, the vegetarian taco filling! these tacos are filled with roasted sweet potatoes, roasted cauliflower & black beans. i borrowed the filling from my vegan taco salad & gave it a couple of tweaks, & i’m freakin’ obsessed with it. so much flavor & texture with so little effort!

to make the filling, you simply toss some cauliflower & sweet potatoes in taco spices with some olive oil & lime juice, then spread ‘em on a pan & let ‘em roast. just before they’re done roasting, add some drained black beans to the pan, & pop it back into the oven for a few minutes to warm up.

that’s it! easy, roasty-toasty veggies = ✔️an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

since the sweet potato & cauliflower filling has such deep flavors from roasting away in taco spices, i love piling them on top of a thick layer of smashed avocado (aka avocado mashed with lemon juice & salt). it couldn’t be easier to throw together, & the creaminess & brightness of avocado balances out the rich, spicy notes from the veggies perfectly.

last up is arguably my favorite part of these roasted sweet potato + cauliflower tacos: the easy vegan chipotle lime cashew crema. an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

this crema is so creamy, so smoky & flavorful, & so vegan since it’s made with cashews instead of any dairy! i tweaked my smoky chipotle cashew queso recipe to have a perfect drizzly consistency for dousing your vegetarian tacos. 

it’s so easy to make since all you have to do is pop the ingredients in a blender & let it whirl, & it keeps forever in the fridge so you can use it to top tacos, burrito bowls, as a creamy hot sauce on any dish, or even as a dip for chips. you’ll be obsessed!

making better tacos at home: how to char corn tortillas on the stove or grillan easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

if there was a 4th layer of flavor in these roasted sweet potato + cauliflower tacos, i’d say it’s definitely serving them on the perfectly lightly charred corn tortillas.

up until recently, charring corn tortillas at home is something we really struggled with. whenever we did it the tortillas would completely dry out, becoming too crumbly & fragile to hold up as we ate our tacos & becoming too tough to eat & really enjoy.

luckily, we’ve figured it out & it couldn’t be easier. the secret lies in the technique!

to perfectly char corn tortillas at home, turn a gas burner on your stove on high heat. pop a tortilla directly over the open flame. once you see a little smoke coming off the tortilla, rotate it until it’s lightly charred & continue until both sides of the tortillas are evenly charred. it’s very important not to over-do it as this will completely dry the tortillas out – just aim for a little color!

transfer your charred tortillas to a plate, then cover them with a damp paper towel to prevent them from drying out until you’re ready to serve them. just as you’re ready to start assembling your tacos, pop the stack of charred tortillas in the microwave for 30-40 seconds. the moisture on the damp paper towel will steam the tortillas, adding moisture back into them so they’re perfectly pliable for easy assembly & perfectly tender to eat.

taking a couple minutes to char corn tortillas before you assemble tacos for taco night is well worth it: it adds an extra layer of smokiness to your tacos, & as a bonus makes them picture perfect.

my meat-eating husband’s honest review of these roasted sweet potato + cauliflower tacosan easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

my unexpectedly favorite part of creating all the recipes for plant-based march is hearing what my husband chris has to say about them. he’s a total meat-lover, so i know i’m on to something when i can create a vegetarian or vegan recipe that he really enjoys.

since plant-based eating may be a new venture for some of your families, i thought it would be really fun to ask chris to write down his honest thoughts about this month’s recipes. here’s what he had to say about these roasted sweet potato + cauliflower tacos!

let’s talk about tacos for a second.

i love tacos, even more than i love quesadillas (which is saying something). pork tacos, ground beef tacos, korean beef tacos, chicken tinga tacos, shrimp tacos, fish tacos…you name it.

however, you will notice all those tacos have some sort of meat (or fish).

so when jess told me she was making me vegan tacos for dinner, i began thinking “okay what can i make after we eat those so i’m full but don’t offend her?”

then i ate these m-effin tacos & holy sh*t did they blow my mind.

i went back for seconds (which means a 4th, 5th, & 6th taco) & i didn’t even feel bad about my gluttonous behavior because they’re vegan!! as someone who absolutely wants big heavy protein in every meal i didn’t even miss the protein in these bad boys.

eat these tacos, as many as your body can handle, because they taste like your doing something bad for your body but you’re really not. (how often do you get that opportunity?)

but really…how often do you get that opportunity?! vegetarian tacos for the win! 

if you love this roasted sweet potato + cauliflower tacos recipe, here are a few other easy vegetarian recipes you have to try!

be sure to follow along with me on instagram, facebook, & pinterest for more easy, modern recipes & fun!

thank you so much for reading & supporting plays well with butter. this post includes affiliate links for products i truly love & use on the reg in my own home. all opinions are always my own! should you make a purchase using one of these links, pwwb with earn a small commission at no extra cost to you, which helps me continue to bring you great original content.  

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

roasted sweet potato + cauliflower tacos

  • Author: jess larson | plays well with butter
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x
  • Category: tacos
  • Method: roasting
  • Cuisine: mexican

Description

an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday!


Ingredients

Scale
  • 1 small head cauliflower, cut into bite-sized florets
  • 1 large sweet potato, diced into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon Kosher salt
  • 1 lime, juiced
  • 1 14-ounce can black beans, drained & rinsed

chipotle lime cashew crema:

  • ¼ cup roasted unsalted cashews
  • 1 chipotle pepper (from a can, in adobo sauce) OR 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1 clove garlic
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon Kosher salt
  • ½ cup water
  • 1 lime, juiced

mashed avocado:

  • 1 medium avocado
  • 1 lime, juiced
  • ½ teaspoon Kosher salt

for taco assembly:

  • charred corn tortillas (see Recipe Notes)
  • chopped cilantro
  • lime wedges

Instructions

  1. Preheat the oven to 425 degrees F. Line 1 large baking sheet with parchment paper or aluminum foil for easy clean up and set aside.
  2. Prep the veggies: Place the cauliflower florets and diced sweet potato in a large bowl. Drizzle the olive oil over top, then season with the chili powder, cumin, paprika, garlic powder, oregano and salt. Squeeze the lime juice over top. Toss to combine. Transfer the veggies to the prepared baking dish, arranging everything in a uniform layer, with lots of breathing room.
  3. Roast the veggies for 25 minutes, giving the baking sheets a good shake about halfway through. Add the black beans to the sheet pan, seasoning with another pinch of salt, then place the pan back in the oven for 5 more minutes to heat the black beans through. Remove from the oven and set aside.
  4. Prep taco assembly: Meanwhile, as the veggies roast, prep the rest of your taco fixins:
    1. Prep the chipotle lime cashew crema: Add all listed ingredients in a high-speed blender. Blend to combine. Transfer to a bowl and set aside or store in an airtight container in the refrigerator for up to 1 week. Enjoy!
    2. Mash the avocado: Add all listed ingredients in a bowl. Use a fork to mash to your desired consistency. Set aside.
    3. Char some tortillas: We like tortillas with a little char in our house! See Recipe Notes for a run-down on how we do it.
  5. Assemble the roasted veggie tacos: Smear some mashed avocado on each tortilla. Top with a generous scoop of roasted veggies. Drizzle some chipotle lime cashew crema over top. Finish with some freshly chopped cilantro. Enjoy!

Notes

  • To char corn tortillas on the stovetop: Pop a tortilla directly over open flame on a gas burner. Once you see a little smoke coming off the tortilla, then continue to rotate the tortilla until it’s lightly charred. Continue until both sides of the tortillas are evenly charred. It’s very important not to over-do it as this will completely dry the tortillas out – just aim for a little color! Transfer to a plate. Keep your tortillas topped with a damp paper towel to prevent them from drying out until you’re ready to serve.
  • Meal prep tips! One of my favorite parts of these roasted sweet potato & cauliflower tacos is how easy they are to throw together, especially if you do a little meal prep. Here are two of the ways I’d meal prep this recipe depending on how much time I want to spend in the kitchen:
    • 15 minute meal prep: Chop the cauliflower & sweet potato. Prep the chipotle lime crema according to Step 4 of Recipe Directions. Store in separate airtight containers in the refrigerator for up to 1 week. Measure out the spice blend for the veggies and store in an airtight container in your pantry. At dinnertime all you have to do is toss together the veggies & roast them, & prep your other taco fixings. Easy!
    • 40 minute meal prep (includes inactive time): Prep and roast the veggies according to Steps 1-2 of Recipe Directions. Prep the chipotle lime cashew crema according to Step 4 of Recipe Directions. Store separately in airtight containers in the refrigerator for up to 1 week. At dinnertime, reheat the filling in the microwave for a few minutes. Whip up some smashed avocado & char some tortillas. Assemble & enjoy in 10 minutes tops.

Keywords: roasted cauliflower tacos, roasted sweet potato tacos, vegetarian tacos recipe, vegan tacos recipe

Don’t forget to pin this roasted sweet potato + cauliflower tacos recipe for later!!!an easy vegetarian tacos recipe filled with easy roasted cauliflower, roasted sweet potatoes, black beans, topped with vegan chipotle lime cashew crema. these roasted sweet potato + cauliflower tacos are totally weeknight-friendly, made in 40 minutes or less, making this the perfect vegetarian taco recipe for taco tuesday! #tacos #cauliflowertacos #sweetpotatotacos #blackbeantacos #vegetariantacos #vegantacos #healthytacosrecipe #easytacosrecipe #easyvegetarianrecipe #easyveganrecipe #dairyfree

Hi there, I'm Jess!

If there’s 1 thing to know about me, it’s this: I am head-over-heels in love with food. I’m on a mission to make weeknight cooking flavorful, fast, & fun for other foodies, & PWWB is where I share foolproof recipes that deliver major flavor with minimal effort. Other true loves: pretty shoes, puppies, Grey’s Anatomy, & my cozy kitchen in Minneapolis, MN.

Topics

Sign up for our newsletter

Leave a Rating & Comment

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 3.18.21
    Syd said:

    Garlic is an ingredient but it dosent say when to add.

    • 3.19.21
      Erin @ Plays Well With Butter said:

      Hi Syd! Garlic is listed under the ingredients for the Cashew Lime Crema.😊 In the step that walks through prepping the crema itself (Step 4. Prep Taco Assembly, Substep 1. Prep the chipotle lime cashew crema) you’ll want to “Add all listed ingredients in a high-speed blender. Blend to combine.” this is when you’ll use the 1 clove of garlic. Hope that helps & enjoy!!

  2. 3.8.21
    Tanya mclean said:

    This was the best plant based meal I’ve had! Been trying to slowly switch over to a few plant based meals a week. This was SO flavorful and filling. Will be making again for SURE

    • 3.8.21
      Erin @ Plays Well With Butter said:

      Tanya! So glad to hear this – this recipe is such a great (& easy!) plant-based meal introduction! If you are interested in more plant-based recipes, & you haven’t seen it already, you should check out our PWWB Plant-Based Meals Made Easy series – you can sign up on this page here!

  3. 3.6.21
    Amber said:

    I have made this recipe at least a dozen times now since discovering it 3 months ago. Every time I am in awe of how delicious it is, and how incredibly easy. I have made them for non-vegan friends and they are wowed, too. Thank you!!

    • 3.8.21
      Erin @ Plays Well With Butter said:

      Hi Amber! We agree it is a keeper! So so glad you enjoyed this dish – if you haven’t already you should check out Plant-Based email series, with tons of other plant-based recipes!

  4. 2.4.21
    Ashley said:

    I made this recipe only using brown rice because brown rice wraps are really hard to make tacos out of and 👌🏻👌🏻👌🏻 Everything is delicious. Threw a little cheese on there as well.

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Ashley, so glad you loved it & were able to use what you had on hand!

  5. 2.1.21
    Liv Clark said:

    I constantly crave this! It’s easy, flavorful, and healthy to boot! It is the perfect amount for 4 people and I like to eat it in a taco, in a bowl with rice, or by itself! The cashew crema is a must!!

    • 2.5.21
      Erin @ Plays Well With Butter said:

      So many great ideas to enjoy these tacos, Liv! This one is definitely crave-worthy!!

  6. 1.25.21
    Olivia C. said:

    Hey! We made our crema sauce and it’s super liquidy, like water. Is it supposed to be a thinner sauce? Or is there something I can add to make it creamier?

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Olivia! The crema will set up quite a bit as it sits, but if you want it really thick & creamy, feel free to add in another small handful of cashews – it typically does the trick!

  7. 1.15.21
    Kayley said:

    This recipe looks absolutely amazing, however my daughter is allergic to cashews. Would omitting the cashews affect the recipe too much? Thanks!

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Kayley! The cashews are only used in the sauce with definitely adds lots of flavor to the recipe. If they are safe for your family, you could try almonds instead. We have not tested it, but it should work! If you are ok with including dairy, you could also swap out the cashews with some sour cream or yogurt, minding that you’ll want to probably reduce the amount of water. We’d recommend just add a few tablespoons at a time until you get the consistency you like. Let us know if you try it either way!

  8. 1.12.21
    Sarah S. said:

    My family is trying to do 3-4 plant based meals per week. Made these for Taco Tuesday tonight. Whoa! Sooo good. Flavorful and super easy! Great for a weeknight meal. …And that smoky crema is magic. Thanks! Definitely a keeper. Might add roasted corn when I’m season just for a fun addition. 👌🌮

    • 1.25.21
      Erin @ Plays Well With Butter said:

      Hi Sarah! We agree, these tacos are such an easy recipe to add into your weeknight rotation!! So happy to hear that your family enjoyed & ohhh roasted corn would be delicious – if you ever try it, let us know how it goes!

  9. 1.11.21
    Cris said:

    Any substitutes for cashews or can they be omitted? Thanks in advance

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Cris! The cashews are only used in the sauce with definitely adds lots of flavor to the recipe. If they are safe for your family, you could try almonds instead. We have not tested it, but it should work! If you are ok with including dairy, you could also swap out the cashews with some sour cream or yogurt, minding that you’ll want to probably reduce the amount of water. We’d recommend just add a few tablespoons at a time until you get the consistency you like. If you try either one, let us know what you think!

  10. 1.9.21
    Haleigh said:

    This is so good! We didn’t have a sweet potato, so I roasted sliced poblanos and onion that we had leftover from a produce box. I loved this vegan taco and believe the sweet potato would have been excellent too! My husband was super hesitant but surprisingly enjoyed the crema and the Mexican spiced cauliflower. In all fairness, I made ground beef taco meat too, but I love that this recipe allows me to add some plant based protein in to stretch the meat.

    • 2.8.21
      Erin @ Plays Well With Butter said:

      Hi Haleigh! So glad to hear that you & your husband enjoyed these tacos & that you were able to adjust with what you had on hand – the crema truly makes it!!

  11. 1.6.21
    Brooke Howe said:

    Literally the best vegetarian meal I’ve ever eaten. My husband says it’s the best meal I’ve EVER fed him. I’ve made this 4 times now and follow the recipe exactly. It’s perfect every time.

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Brooke! We are so glad to hear that – thank you for your comment!!

  12. 1.5.21
    Mamta said:

    Loved everything about the roasted veggies and avo mash. Also, I will always char my tortillas moving forward. Great idea! However, the crema was extremely water-y and didn’t necessarily have the rich taste I was expecting.

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi there! The crema will typically set up & naturally thicken quite a bit as it sits, but if you want it really thick & creamy, feel free to add in another small handful of cashews to create a thicker consistency. If you want to amp up the flavor & enjoy a bit more spice try adding a bit more adobo sauce to taste!

  13. 1.5.21
    Hannah said:

    I made this for me and my husband, and it was delicious! Super flavorful meal!

    • 2.8.21
      Erin @ Plays Well With Butter said:

      Hi Hannah! Yay, soo glad you both enjoyed! Thanks for sharing this review!

  14. 1.4.21
    Meghan said:

    Hello,
    This recipe looks amazing! I don’t have roasted cashews. I usually buy raw cashews in bulk to make sauces. Will using raw cashews change the taste of the sauce?

    Thanks!
    Meghan

    • 1.4.21

      Hey Meghan! Raw cashews will work great. Report back & let me know how you like the tacos!

  15. 1.3.21
    Abigail said:

    I loved this recipe and have made it multiple times. I want to make it for my boyfriend, but he doesn’t like sweet potatoes. Do you have any suggestions for a substitute?

    • 1.4.21

      Hey Abigail! Regular ol’ potatoes will work, too. I like using yellow potatoes, but if Russets or reds are what you have on hand, they’ll work great. Dice them as described & it shouldn’t affect the roasting time at all.

  16. 12.28.20
    Katherine said:

    Love this recipe! I’ve made it a few times now, sometimes more as a taco bowl, but delicious every time. Love the black bean, sweet potato, cauliflower combo. One thing – I found it hard to follow the recipe on my phone because every time I scrolled down to the instructions, it would scroll me back up to the top of the recipe with the ingredients after a few seconds. A bit frustrating. But great recipe!

    • 2.8.21
      Erin @ Plays Well With Butter said:

      Hi Katherine! Thanks for sharing, we are so glad to hear that you enjoyed the recipe, this one is truly SO versatile! & thank you for the feedback we can certainly look into this – one recommendation would be to select the “print recipe” button at the top of the post or at the beginning of the recipe card. This should open a new window for you with just the recipe displayed & may help to avoid the issues you were experiencing.

  17. 12.19.20
    Melissa said:

    Made this for our first plant base meal and it was AMAZING!!! My husband was skeptical but he loved it!! Definitely going on my go to recipe book! Thank you so much for such a delicious meal💗💗

    • 3.10.21
      Erin @ Plays Well With Butter said:

      Hi Melissa! So glad to hear that you both loved it! It is such an easy go-to plant-based meal – thank you for sharing with us!

  18. 11.23.20
    Grace said:

    Love love love this recipe!

    • 3.10.21
      Erin @ Plays Well With Butter said:

      So glad you enjoyed, Grace! We love it too! 💜

  19. 11.20.20
    Amy said:

    This recipe is great! A few of my notes. If your blender is not that powerful (like mine), you should soak your cashews in water for a long time before blending. I waited eight hours. Also, I used store-bought flour tortillas and just zapped them in the microwave quickly to get them warm. It was delicious. Lastly, if you can’t find a small cauliflower in the store, don’t worry. You can just roast on two different pans. And also, I think more blank beans couldn’t hurt, so you could even do two cans. Thanks for this recipe, and please make more vegan recipes in the future! This was truly delicious.

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Amy! Thanks so much for your comment, we are so glad you enjoyed!

  20. 10.27.20
    Stephanie Walchuk said:

    Such a delicious recipe! One of our favorites!!

    • 3.10.21
      Erin @ Plays Well With Butter said:

      Thank you, Stephanie!!

  21. 10.27.20
    Jeremy Spicher said:

    This was amazing. I made a few modifications to reduce the heat, basically removed the peppers and chili powder. I added coconut aminos to the sauce instead. It was more of a dressing than a sauce, but still yummy. Even my kids (4&6) ate it. I did add hot sauce to mine individually.

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Jeremy! So glad it was a hit for the whole family + we agree a little hot sauce never hurts along with tacos!!

  22. 10.21.20
    Dawn said:

    These were fantastic! I almost skipped the cashew sauce, but it really takes these to a higher level. Added lots of fresh cilantro and thinly sliced red onion. I was thinking hubs and son wouldn’t even want to try them and I’d have leftovers. Nope, they loved them too. This will be in regular rotation. Thanks for the recipe!

    • 3.12.21
      Erin @ Plays Well With Butter said:

      Dawn, we are SO glad to hear that these were a hit! Thank you for sharing & yes, the cashew sauce really takes these over the top!!

  23. 10.14.20
    Alex Anderson said:

    Made this a few weeks ago and they were the best tacos I have had!! I use the sauce on everything now

    • 3.10.21
      Erin @ Plays Well With Butter said:

      Hi Alex! Yes the Chipotle Cashew crema is perfect for so many things – so glad to hear that you enjoyed!!

  24. 10.5.20
    Suzette said:

    Loved this recipe….I will definitely be making this again and again and again!!!

    • 3.10.21
      Erin @ Plays Well With Butter said:

      Thanks Suzette, that means so much! We are so glad you could find a new favorite in this recipe!

  25. 10.4.20
    Autumn said:

    I think I’ll actually use a chipotle pepper next time and not just the sauce to add more spice to it and use a bullet instead of the food processor. My sauce was also runny I’ll have to add more cashews next time. My who household loved these! They were so flavor packed it was impressive!

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Autumn! The crema will typically set up & naturally thicken quite a bit as it sits, but if you want it really thick & creamy, feel free to add in another small handful of cashews to create a thicker consistency. & let us know how the chipotle pepper goes if you opt to add a little more heat! Thank you for sharing & we are SO glad you & your family enjoyed!

  26. 9.14.20
    KT said:

    This was excellent! Because of GI issues I don’t eat beans or grains, so I omitted beans, substituted carne asada, and used butter lettuce instead of tortillas. I also topped the taco off with some thinly sliced radishes. Yum! Thank you!

    • 3.10.21
      Erin @ Plays Well With Butter said:

      Hey KT! So glad you were able to adjust to what works best for you & that you enjoyed!!

  27. 9.8.20
    Aubrey said:

    Wow. I have tried a number of vegan recipes and wow. Half way through the taco you realize you’ve forgotten it is vegan! Honestly love this more than meat/dairy filled tacos.

    • 3.10.21
      Erin @ Plays Well With Butter said:

      Aubrey! Thank you for sharing – we hear that so often with these tacos & we couldn’t agree more! SO glad you enjoyed!! 💜

  28. 9.5.20
    Tracy said:

    This was our first vegan meal and it was fabulous! Gave my husband and kids a belief that this new healthy habit won’t kill us. They all gave it thumbs up! Great flavor, texture and the charring of the tortillas is a must. Thanks

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Tracy, so so glad to hear that your whole family approved – this is such a great recipe when trying to work in more plant-based meals! You should also try the Veggie Burrito Bowls – I bet you would love those too!

  29. 7.13.20
    Leah said:

    Such a fun meal to make and so delicious! Thank you for this recipe! I can’t wait to try your other recipes!!!

    • 3.10.21
      Erin @ Plays Well With Butter said:

      Thank you, Leah! That means so much to us – definitely check out our Quinoa Black Bean Tacos for more plant-based taco goodness!

  30. 6.30.20
    Johnna said:

    Excellent! So, so, so good!!! Thank you! My cashew creama wasn’t as creamy, delicious still, but a bit runny. I made it in a food processor. Any suggestions?

    • 6.30.20

      Hey Johnna! I’m so glad you enjoyed! The crema will set up quite a bit as it sits, but if you want it really thick & creamy, feel free to add in another small handful of cashews – it’ll do the trick easily!

  31. 6.26.20
    Maggie said:

    Made for the first time last week and immediately became an all time favorite. And that CREMA! Almost didn’t make it because cashews are a bit expensive for my college budget, but I’m so glad I did because I’ve used that sauce on about every meal I’ve had since. Pretty sure I sent this to every friend the night I made it encouraging them to make it ASAP! Excited to continue making this and trying more of your recipes!

    • 6.30.20

      I’m so glad you loved them, Maggie!!! Yes, the crema is the real star of the show, I’m glad you were able to give it a try. =) You can also create a similar sauce using nut butter, if that’s something you’re more likely to keep on hand. Thank you for sharing & for leaving a comment! xx

  32. 6.26.20
    Rebecca Moore said:

    Hands down the best tacos I have ever eaten. I will never go back to plain tortillas after charring them on the stove.

    • 6.30.20

      RIGHT?! The littlest bit of char adds the perfect finishing touch. I’m so glad you loved the tacos so much, Rebecca! Thanks for dropping a comment!

  33. 6.25.20
    Jess said:

    We LOVE this taco recipe. The only thing is I always follow the creme recipe but then need to add a lot more cashews because it’s very watery.

    • 6.30.20

      I’m so glad you love them, Jess! The crema is meant to be a little runny upon blending because it thickens up quite a bit as it sits, but certainly add more cashews if you want a thicker sauce!

  34. 6.24.20
    Lindsey said:

    I made for me and hubby – a home run!

    • 2.5.21
      Erin @ Plays Well With Butter said:

      So glad you both enjoyed, Lindsey! This one is definitely a PWWB community fave!

  35. 6.23.20
    Eli said:

    This recipe is amazing. I’ve made it 5-6 times in the past couple of months. We got our hands on purple cauliflower last week and Made it with that. It was next level delicious! Thank you!

    • 3.8.21
      Erin @ Plays Well With Butter said:

      Hi Eli! So glad you enjoyed & oh the colors would have been awesome with the purple cauliflower!

  36. 6.17.20
    Jasmine said:

    Can I substitute the cashews with some other nut? Peanuts_ walnuts

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Jasmine! You could try almonds instead. We have not tested it, but they should work! If you are ok with including dairy, you could also swap out the cashews with some sour cream or yogurt, minding that you’ll want to probably reduce the amount of water. We’d recommend just add a few tablespoons at a time until you get the consistency you like. If you try either one, let us know what you think!

  37. 6.3.20
    Luisa said:

    Could I substitute the chipotle pepper with anything else? I have poblano peppers . It’s hard to get hold of chipotle in the UK

    • 6.3.20
      jess said:

      Hey Luisa! Instead of substituting, might I recommend trying a cilantro-lime cashew crema? It’s a little brighter + lighter in flavor, but you can use your poblano pepper and it’ll be delish! The recipe is included in this recipe on PWWB. Just click to see the full recipe – you should have all ingredients on hand since you were planning to make the chipotle crema. If that’s not your jam, I think you could use the poblano as a substitute – the flavor will be different as chipotles offer smoky heat but you could also add some extra smoked paprika to add smoky flavor.

      • 6.8.20
        luisa said:

        Great thankyou!

  38. 5.24.20
    Kayla daniels said:

    What can I substitute for the cashews? My daughter is allergic to cashews.

    • 2.5.21
      Erin @ Plays Well With Butter said:

      Hi Kayla! If they are safe for your family, you could try almonds instead. We have not tested it, but they should work! If you are ok with including dairy, you could also swap out the cashews with some sour cream or yogurt, minding that you’ll want to probably reduce the amount of water. We’d recommend just add a few tablespoons at a time until you get the consistency you like. If you try either one, let us know what you think!