Roasted Veggie And Black Bean Tacos Recipe

Name: Roasted Veggie And Black Bean Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium tomatoes cored and seeded, diced*, 1 1/2 cups; 2 ears corn kernals cut from cob, 1 1/2 cups; 1 medium zucchini diced, 1 1/2 heaping cups; 1 yellow squash medium, diced, 1 1/2 heaping cups; 3/4 small yellow onion chopped, scant 1 cup; 1 red bell pepper diced, 1 cup; 1 1/2 tablespoons olive oil; 1 1/2 tablespoons canola oil; 1 teaspoon cumin; 1 teaspoon chili powder divided; ground black pepper; 1 cup canned black beans drained, rinsed and warmed; 1/3 cup cilantro chopped; 1 1/2 tablespoons fresh lime juice; corn tortillas for serving; queso fresco for serving; sour cream

Servings: persons

3 medium tomatoes cored and seeded, diced*, 1 1/2 cups
2 ears corn kernals cut from cob, 1 1/2 cups
1 medium zucchini diced, 1 1/2 heaping cups
1 yellow squash medium, diced, 1 1/2 heaping cups
3/4 small yellow onion chopped, scant 1 cup
1 red bell pepper diced, 1 cup
1 1/2 tablespoons olive oil
1 1/2 tablespoons canola oil
1 teaspoon cumin
1 teaspoon chili powder divided
ground black pepper
1 cup canned black beans drained, rinsed and warmed
1/3 cup cilantro chopped
1 1/2 tablespoons fresh lime juice
corn tortillas for serving
queso fresco for serving
sour cream

1
Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste). Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).
2
Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss. Serve warm over tortillas (I preferred corn vs. flour, I tried both. I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat). Top with Queso Fresco, sour cream and hot sauce if desired.
3
*Dice all the veggies about the same size so they all cook evenly, except for the tomatoes (and corn obviously). I diced the tomatoes bigger because they shrink the most since they have a higher water content than the others.

232

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.

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

You need 17 ingredients. The key ingredients include: 3 medium tomatoes cored and seeded, diced*, 1 1/2 cups, 2 ears corn kernals cut from cob, 1 1/2 cups, 1 medium zucchini diced, 1 1/2 heaping cups, 1 yellow squash medium, diced, 1 1/2 heaping cups, and more.

Yes, Roasted Veggie And Black Bean Tacos falls under the Soups & Stews 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 Veggie And Black Bean Tacos

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