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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Roasted Vegetable and Black Bean Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions