Tacos de Berenjena Asada Sazonada (Spiced Roast Aubergine Tacos)
Smoky roasted aubergine cubes in taco spices, piled into warm corn tortillas with black beans and creamy avocado salsa.
Made with Creamy avocado salsa and Corn tortillas from masa harina and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.59 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine cubes with 2 tbsp of the oil and the taco seasoning mix in a large bowl until every piece is coated.
- 2
Spread on a large baking tray in one layer, leaving gaps between the pieces. Roast for 25 minutes, turning once, until deep golden and soft in the middle.
25 min - 3
Meanwhile, warm the black beans in a small pan with the remaining oil and a splash of water for 5 minutes. Add half the lime juice.
5 min - 4
Warm the corn tortillas one at a time in a dry frying pan for 30 seconds on each side until soft and flecked with brown, then wrap in a clean tea towel to keep warm.
1 min - 5
Fill each tortilla with a spoonful of black beans, then aubergine. Add a spoonful of your ready made creamy avocado salsa (see the base recipe), red onion, coriander and a squeeze of lime.
Tips
- Do not crowd the tray. Aubergine steams instead of roasting if the cubes touch, so use two trays if needed.
- Salt the cubes lightly and leave 10 minutes before oiling if your aubergines are large and seedy. Pat dry first.
- Two tortillas per taco stops the filling splitting through, the way taquerias do it.
- Add a few slices of fresh jalapeño or a spoonful of salsa taquera for heat.
Storing and freezing
Keeps in the fridge for up to 3 days, with the avocado salsa separate. Reheat the aubergine and beans until steaming hot all the way through. Cooked aubergine freezes for up to 2 months, though the texture softens.
Questions
Is this recipe vegan and gluten free?
Yes. Aubergine, black beans, olive oil and taco seasoning are all plant based and gluten free. Use homemade or gluten free corn tortillas and check the avocado salsa you use contains no dairy.
Can I use the air fryer?
Yes. Cook the coated cubes at 200C for 12 to 15 minutes, shaking halfway, until golden. Work in two batches so the basket is not crowded.
What can I use instead of black beans?
Pinto beans, refried beans or chickpeas all work. Mash the beans slightly if you want the filling to hold together better inside the tortilla.
More made with creamy avocado salsa
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.