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–+ servings

Vegan Eggplant Carnitas Tacos

Delicious and savory vegan tacos made with roasted eggplant, perfect for a plant-based twist on traditional carnitas.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Tacos
Cuisine: Mexican, Vegan
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Eggplant Filling
  • 2 medium eggplants peeled and diced
  • 2 tablespoons olive oil for roasting
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt to taste
  • 1 cup vegetable broth
  • 1 tablespoon lime juice freshly squeezed
Taco Assembly
  • 8 small corn tortillas or flour tortillas
  • 1 cup fresh cilantro chopped
  • 1 cup red onion diced
  • 1 cup salsa for topping

Method
 

Prepare the Eggplant
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine diced eggplant, olive oil, smoked paprika, cumin, garlic powder, onion powder, and salt. Toss to coat evenly.
  3. Spread the eggplant mixture on a baking sheet in a single layer.
  4. Roast in the preheated oven for about 25-30 minutes, stirring halfway through, until the eggplant is tender and slightly caramelized.
Assemble the Tacos
  1. Once the eggplant is done, remove it from the oven and let it cool slightly.
  2. In a bowl, mix the roasted eggplant with vegetable broth and lime juice until well combined.
  3. Warm the tortillas in a skillet or microwave.
  4. Fill each tortilla with the eggplant mixture, then top with cilantro, red onion, avocado, and salsa as desired.
  5. Serve immediately and enjoy your vegan eggplant carnitas tacos!

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

These tacos are best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.

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