Roasted Vegetable and Black Bean Tacos Recipe

Name: Roasted Vegetable and Black Bean Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Small Red Onion, Chopped; 1 whole Poblano Chile, Seeded And Chopped; 1 whole Small Zucchini, Chopped; 1 whole Sweet Potato, Peeled And Chopped; 3 Tablespoons Olive Oil; 1- 1/2 teaspoon Kosher Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1/2 teaspoons Ground Cumin; 1/2 teaspoons Dried Oregano; 1/4 teaspoons Smoked Paprika; 1 pinch Cayenne Pepper; 1 can (15 Oz. Size) Black Beans, Drained And Rinsed; 1 whole Lime, Juiced; 1/2 cups Buttermilk; 1/4 cups Sour Cream; 8 whole Corn Tortillas; 1/2 cups Crumbled Cotija Cheese

Servings: persons

1 whole Small Red Onion, Chopped
1 whole Poblano Chile, Seeded And Chopped
1 whole Small Zucchini, Chopped
1 whole Sweet Potato, Peeled And Chopped
3 Tablespoons Olive Oil
1- 1/2 teaspoon Kosher Salt
1/2 teaspoons Freshly Ground Black Pepper
1/2 teaspoons Ground Cumin
1/2 teaspoons Dried Oregano
1/4 teaspoons Smoked Paprika
1 pinch Cayenne Pepper
1 can (15 Oz. Size) Black Beans, Drained And Rinsed
1 whole Lime, Juiced
1/2 cups Buttermilk
1/4 cups Sour Cream
8 whole Corn Tortillas
1/2 cups Crumbled Cotija Cheese

1
Preheat the oven to 400 degrees F. In a large bowl toss the onion, poblano chile, zucchini, and sweet potato with the olive oil, salt, black pepper, cumin, oregano, paprika, and cayenne.
2
Spread into an even layer on a large rimmed baking sheet.
3
Roast for about 20 minutes, until the vegetables are tender and lightly browned.
4
Remove from the oven and stir in the black beans and lime juice.
5
Whisk together the buttermilk and sour cream in a small bowl.
6
To serve, divide the roasted vegetables between the tortillas.
7
Top each taco with the crumbled cotija cheese and a drizzle of crema.
8
Adapted from the book Healthy Swaps: 40 Fresh Recipes to Keep You Satisfied.

749

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 whole Small Red Onion, Chopped, 1 whole Poblano Chile, Seeded And Chopped, 1 whole Small Zucchini, Chopped, 1 whole Sweet Potato, Peeled And Chopped, and more.

Yes, Roasted Vegetable and Black Bean Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Vegetable and Black Bean Tacos

How did you like this recipe?

Frequently Asked Questions