Roasted Zucchini and Potato Tacos with Mole and Avocado (vegan and gluten-free)

It’s Zucchini Chocolate Blog Party, take two!  Did you catch my first recipe, Mini Molten Chocolate Cakes?

chocolate and zucchini event 020 (2)

This recipe takes the blog party guidelines in a whole other direction.  I made a roasted veggie taco with zucchini and purple potatoes, covered in a homemade mole sauce and topped with avocado.  I had these on corn tortillas, making them both vegan and gluten-free. 


I just cut the veggies into similar sized pieces, doused them in olive oil and sea salt, and roasted them in the oven at 400 degrees for ~45min.  I love the zucchini and purple potato combination, but mushrooms might also be great here too.


Vegan Mole Sauce

This recipe was inspired by a No Meat Athlete recipe.  I know it looks like a lot of ingredients, but if you measure out your spices into a little prep bowl before you get going, you’ll be able to just toss them in at the right time, stress free.

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 large garlic clove, diced
  • 1 tablespoon tomato paste
  • 1 tablespoon Dutch process cocoa
  • 2 teaspoons homemade taco seasoning
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 1/8 teaspoon nutmeg
  • 1/3 cup of almond meal
  • 1/3 cup raisins
  • 1 can diced tomatoes
  • 1/2 cup black beans
  • 1 tablespoon maple syrup
  • 1/2 cup water
  • 1/2 tsp cayenne pepper
  • salt (to taste)
  • 1/2 oz unsweetened baking chocolate
  1. Sauté the onion and garlic in a medium pot, until the onion is translucent.
  2. Add the tomato paste, the cocoa, taco seasoning, cinnamon, coriander, and nutmeg.  Stir and allow this to cook for 3-5 min, or until the spices are fragrant.
  3. Stir in the almond meal, raisins, tomatoes, black beans, maple syrup and water.  Allow this to cook for 15-20 min.
  4. Add cayenne pepper and salt to taste.  (If you like thing spicier, you may want 1 tsp or more of cayenne)
  5. Allow your sauce to cook for at least another ten minutes (this is a sauce that will only improve with more cooking time)
  6. Pour your sauce into a blender, or use an immersion blender to puree your sauce.
  7. Pour the sauce back into your pot, and add 1/2 oz unsweetened baking chocolate, and stir until it melts into your sauce.
  8. Adjust seasonings to taste.



(Each of these pieces is 1/2 ounce of unsweetened baking chocolate)

I made the mole on a Sunday afternoon, so I did have some time to let the sauce cook down and simmer, and allow all the flavors to meld.  This is probably best as a weekend project, but the time is so worth it.  Plus, there’s minimal hands on time once you have all your ingredients in the pot.

I layered the roasted vegetables on top of a corn tortilla and topped each taco with the mole sauce and then cubes of avocado.


So good.  I could pretty much drink the mole sauce.  Scratch that, I did just eat the mole sauce with a spoon out of the pot.  Definitely find some time to make this recipe.


Roasted Zucchini and Potato Tacos with Mole and Avocado (vegan and gluten-free) — 6 Comments

    • Thanks, Courtney! I was intimidated by authentic mole sauces that have tons of spices and require many hours and roasting your own chilis. This riff is pretty simple and still really tasty!

  1. Thanks, Megan! I’m getting pretty sick of zucchini, but I did get some great recipes out of it. The mini molten chocolate cakes are definitely my favorite, but these tacos are a very close second!

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