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    Home » Recipes » Vegetarian

    Updated: Jun 14, 2023 · Published: Jun 14, 2023 by Cassie Waltman · This post may contain affiliate links · 1 Comment

    Charred Broccoli Tacos with Honey Chipotle Sauce

    click here to get straight to the recipe

    Broccoli isn't your typical taco filling, but I think once you try these broccoli tacos with their dynamite texture and sweet honey chipotle sauce, you'll happily add them into the rotation!

    A blue plate is filled with bean and broccoli tacos in charred tortillas topped with radishes and crumbled cheese.

    Broccoli tacos come together so quickly and are made with ingredients you can find at your supermarket all year round. This makes them perfect for weeknight dinners and they are a great addition to your meal plans. Serve these tacos with a scoop of this Parmesan corn au gratin!

    Check out this post on family meal planning strategies if you want tips on meal planning for your family!

    Broccoli is the one vegetable our whole family agrees to eat. We love this Broccoli Cheddar Potato Soup and Broccoli and Chicken Divan as well!

    Jump to:
    • Ingredients
    • Roast the Broccoli
    • Prepare the Honey Chipotle Sauce
    • Assemble the Tacos
    • Substitutions and Variations:
    • Honey Chipotle Broccoli Side Dish
    • Storage
    • Top Tip for Measuring Honey
    • FAQ
    • More Taco Recipes
    • Try It and Share
    • Recipe
    • Comments

    Ingredients

    All of the ingredients for these broccoli tacos will be found at your well-stocked supermarket!

    The ingredients for the recipe are arranged on a white surface.

    I include ingredient notes here when I think they’ll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!

    • Broccoli Florets - I prefer to use fresh broccoli for this recipe because it crisps up nicely in the oven. You can use frozen broccoli, but it will need more oven time to get the delicious charred flavor and the final texture of the broccoli will be softer.
    • Honey - To add sweetness and balance out the spice of the chipotle peppers, I reach for honey. A basic clover honey will do here, but use whatever you have on hand.
    • Chipotle Peppers in Adobo - These are found in the Hispanic foods section of the supermarket and are often canned. The peppers are whole and come bathed in a delicious adobo sauce. For the recipe use the sauce, a whole pepper, or a combination of both.
    • Apple Cider Vinegar - A little bit of acid really balances the sauce and I love the fruity, mild flavor of apple cider vinegar for the job.
    • Ground Spices - A bit of cumin and garlic powder add good depth of flavor.
    • Tortillas - I love flour tortillas for these tacos, but corn tortillas or corn and flour tortillas would be great as well.
    • Refried Beans - I use refried black beans in this recipe for the great color contrast, the added protein, and the fiber. They make the tacos more filling and the kids love a good bean taco.
    • Toppings and Garnishes - I favor sliced radishes for the crunch, crumbled cotija cheese for a salty punch, and chopped cilantro for a fresh herbal note.

    Roast the Broccoli

    Get the oven preheated at 425F first thing and then start with the broccoli. While that's cooking you can get everything else ready and dinner is at the table in 30 minutes!

    Broccoli florets in a metal bowl are sprinkled with salt.

    Toss the broccoli, salt, and oil in a large bowl until everything is well coated.

    Seasoned broccoli is scattered over a sheet pan before baking.

    Scatter the broccoli over a sheet pan, making sure that it is in one layer so that the broccoli can get crisp and charred.

    Charred broccoli on a sheet pan after roasting.

    Roast the broccoli for 18 minutes, tossing it halfway through cooking. When it's done roasting, the florets will be tender but not mushy and there will parts that are crisp and charred.

    Prepare the Honey Chipotle Sauce

    Use the same bowl you tossed the broccoli in to make your honey chipotle sauce if you want to be extra efficient!

    Ingredients for the honey chipotle sauce sit in the bottom of a small white bowl.

    Chop the whole chipotle very fine before adding it to the honey, vinegar, garlic powder, and cumin in a bowl. Alternatively, use only the adobe sauce from the canned chipotles.

    The honey chipotle sauce drips from a fork into a white bowl.

    Whisk the ingredients together and set the sauce aside until the broccoli is roasted.

    Assemble the Tacos

    Heat up the beans in the microwave and prepare your tortillas. I love to cook mine directly over the gas flame to get some charred edges. This helps them be more flexible and not tear as easily, too.

    One bean and broccoli taco with a charred tortilla is topped with radishes, cilantro, and crumbled cheese.

    Toss the roasted broccoli with the honey chipotle sauce. Gather your radishes, crumbled cotija cheese, and cilantro.

    To assemble the tacos, spread a layer of beans over each tortilla. Top with a pile of the broccoli. Sprinkle the cheese, radishes, and cilantro over the top. Time to eat!

    Substitutions and Variations:

    Here are some ways you can change up these tacos to fit your preferences:

    • Brussel Sprouts - halve or quarter the sprouts, depending on their size, and roast them in the same way you would the broccoli for brussel sprout tacos. Smaller pieces will cook more quickly. Move any sprout leaves to the center of the sheet pan to avoid burning them.
    • Cauliflower - break or chop the cauliflower into bite-sized pieces before roasting just as you would the broccoli for cauliflower tacos.
    • Omit the Cheese - for dairy-free broccoli tacos, omit the cotija cheese.
    Three broccoli and black bean tacos sit in a taco holder on a gray plate.

    Honey Chipotle Broccoli Side Dish

    If you are looking for a simple side dish for grilled meats, fish, or simple beans and rice, this is two recipes in one! Simply prepare the broccoli and the honey chipotle sauce and toss them together. The broccoli is charred and has great texture that pairs so well with the sticky, spicy sauce.

    Storage

    These tacos are best freshly prepared, but storing leftovers strategically will ensure the best reheating results. Place the broccoli in an airtight container and refrigerate for up to 3 days. I place the radishes and cilantro in a zip bag. Store any unused refried beans in a separate container.

    Leftover chipotle chiles can be frozen. I like to freeze them individually in plastic wrap so that I can thaw one at a time for later recipes.

    A blue plate is filled with bean and broccoli tacos in charred tortillas topped with radishes and crumbled cheese.

    Top Tip for Measuring Honey

    Measuring out honey can be a sticky mess. For this recipe, use a measuring cup for the oil that coats the broccoli first and then use the oil-coated cup again to measure the honey. The oil will help the honey slide right out of the cup and into your bowl!

    Honey pours from a small measuring cup into a white bowl.

    FAQ

    What toppings are good on broccoli tacos?

    I love sliced radishes, crumbled cotija cheese, and chopped cilantro. Other toppings that would be excellent would be pickled red onion, avocado, a squeeze of lime, queso fresco, or finely diced jicama.

    How can you reheat broccoli tacos?

    These are best fresh from the oven, but the broccoli can be reheated in a nonstick skillet over medium-high heat. This will help it crisp up for the best texture.

    What type of tortillas are best for broccoli tacos?

    Use taco-size tortillas made of flour, corn, or a combination of flour and corn. Make sure to heat the tortillas well before assembling the tacos or else they may rip. I find that heating the tortillas over open flame gives the best flavor, but steaming them in the microwave with a damp towel is effective, too.

    A blue plate is filled with bean and broccoli tacos in charred tortillas topped with radishes and crumbled cheese.

    More Taco Recipes

    Tacos are a family favorite, and for good reason. They're delicious! Here are some other taco recipes for you to try:

    • A gray plate with tacos in charred tortillas with pork, avocado, jalapeno, and slaw filling.
      Quick Ground Pork Tacos with Corn and Cabbage Slaw
    • The finished baked tacos are golden and crispy and sprinkled with chopped cilantro.
      Soyrizo and Sweet Potato Baked Tacos
    • Plated tacos sit on a yellow napkin next to halved limes and a bowl of salad for topping the tacos.
      Instant Pot Shredded Beef Tacos with Mango Cucumber Salad
    • Chile Colorado

    Try It and Share

    I hope you try these broccoli tacos and share the recipe with family or friends. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.

    Recipe

    A blue plate is filled with bean and broccoli tacos in charred tortillas topped with radishes and crumbled cheese.

    Charred Broccoli Tacos with Honey Chipotle Sauce

    Oven roasted broccoli gets an upgrade with a tangy honey chipotle sauce in these filling vegetarian broccoli tacos.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 8 tacos
    Calories 261 kcal

    Ingredients
      

    • 16 oz. broccoli florets (trimmed to bite-sized pieces)
    • 1 teaspoon kosher salt
    • ¼ cup neutral oil (vegetable, canola, or avocado oil)
    • ¼ cup honey
    • 1 tablespoon chipotle in adobo sauce (diced extra fine)
    • 1½ teaspoon apple cider vinegar
    • ½ teaspoon garlic powder
    • ½ teaspoon ground cumin
    • 8 flour tortillas (taco-sized)
    • 1 15 oz. can refried black beans
    • 4 radishes (sliced)
    • ¼ cup cilantro (chopped)
    • 2 oz. cotija cheese (crumbled)

    Instructions
     

    • Preheat the oven to 425°F.
    • Toss trimmed broccoli with the oil and salt in a large bowl. Turn out to a sheet pan and spread out in an even layer.
    • Bake the broccoli for 18 minutes in the hottest part of the oven, tossing halfway.
    • In the same bowl, combine the honey, chipotle in adobo sauce, vinegar, garlic powder, and cumin until well mixed.
    • Heat the tortillas in a skillet or over the open stovetop flame. Heat the refried beans in the microwave.
    • Toss the roasted broccoli in the sauce in the bowl until well coated.
    • Assemble the tacos by spreading each tortilla with beans and topping the beans with the broccoli. Add radish slices, cilantro, and cheese to each taco and serve immediately.

    Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts caculator to obtain the most accurate nutrition facts for your meal.

    Nutrition Facts

    Calories: 261kcalCarbohydrates: 34gProtein: 7gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 6mgSodium: 918mgPotassium: 239mgFiber: 5gSugar: 12gVitamin A: 463IUVitamin C: 51mgCalcium: 126mgIron: 2mg
    Share your results on Instagram!Mention @planeatpostrepeat or tag #planeatpostrepeat !

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    Reader Interactions

    Comments

    1. Cassie says

      June 14, 2023 at 12:55 pm

      5 stars
      I’d love to hear what you think of this recipe!

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    A blue plate is filled with bean and broccoli tacos in charred tortillas topped with radishes and crumbled cheese. The words "charred broccoli tacos with honey chipotle sauce" and "plan. eat. post. repeat" are in a white box at the top of the image.
    A blue plate is filled with bean and broccoli tacos in charred tortillas topped with radishes and crumbled cheese.

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