Roasted Vegetable and Black Bean Tacos

Jun 02, 2023June 2, 20230 12
Delicious Roasted Vegetable and Black Bean Tacos recipe for your dinner
in Tacos

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 cup yellow squash , chopped into small chunks
1 cup zucchini , chopped into small chunks
1 cup small onion , chopped
1 1/2 cups red bell peppers , de-seeded , ribs removed & chopped
1 1/2 cups sweet potatoes , peeled and chopped
1 tablespoon olive oil
1 kosher salt & freshly ground black pepper
1 can black beans , drained and rinsed
1 can original rotel
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
10 -12 taco-sized corn tortillas
1 canola oil ( or vegetable oil )
1 avocado
1/4 cup Cotija cheese ( or feta )
1 lettuce

Nutrision Information

Servings Per Recipe
10-12 tacos
Calories
270
Sugar
5g
Fat
7g
Roasted Vegetable and Black Bean Tacos are a delicious and healthy way to incorporate more vegetables into your diet. This recipe features a colorful and flavorful mix of roasted yellow squash, zucchini, onion, red bell peppers, and sweet potatoes, combined with a deliciously spiced black bean mixture. Wrapped up in a warm, soft corn tortilla, these tacos are a satisfying and wholesome meal that will leave you feeling full and nourished. Whether you are a vegan, vegetarian, or simply looking for a delicious and nutritious way to enjoy tacos, this recipe is sure to become a favorite!

Instructions

1.Preheat the oven to 400°F.
2.Line a baking sheet with parchment paper.
3.In a large bowl, combine the chopped squash, zucchini, onion, red bell peppers, and sweet potatoes.
4.Drizzle the olive oil over the vegetables, and then season them with kosher salt and freshly ground black pepper.
5.Gently stir the vegetables to coat them evenly with the oil and seasoning.
6.Spread the vegetables in a single layer on the prepared baking sheet, and roast them in the preheated oven for 25-30 minutes.
7.While the vegetables are roasting, prepare the black bean mixture. In a medium saucepan, combine the drained and rinsed black beans, original rotel, ground cumin, smoked paprika, garlic powder, dried oregano, sea salt, and fresh ground black pepper.
8.Cook the bean mixture over medium heat for approximately 10-15 minutes, stirring occasionally, until it has thickened slightly.
9.Heat the corn tortillas in a dry skillet or on a griddle for 1-2 minutes on each side.
10.Assemble the tacos by spooning the black bean mixture onto each tortilla, and then topping with the roasted vegetables, avocado, Cotija cheese (or feta), and lettuce.
11.Serve immediately, and enjoy your delicious Roasted Vegetable and Black Bean Tacos!

PROS

A tasty, healthy, and colourful taco dish that is perfect for vegans and vegetarians.

This recipe is also gluten-free and dairy-free.

The vegetables provide plenty of nutrients and fiber, while the beans offer a good source of protein and minerals.

CONS

Roasting the vegetables can take a little while, but the result is worth it.

Some people may find the cilantro taste too strong or prefer to use other vegetables.

HEALTH & BENEFITS

This dish is packed full of good-for-you ingredients that can help support a healthy diet.
Yellow squash and zucchini are low in calories and high in vitamin C, vitamin A, and potassium.
Red bell peppers are also high in vitamin C, as well as vitamin B6, folate, and fiber.
Sweet potatoes are rich in vitamin A, vitamin C, manganese, and dietary fiber.
Black beans are an excellent source of protein, fiber, and minerals like iron and potassium.
Coriander is a good source of vitamin C, phosphorus, and calcium.

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