Roasted Veggie and Black Bean Tacos
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
5
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Course
Main Course
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Cuisine
American
Roasted Veggie and Black Bean Tacos
Description
This recipe starts by tossing evenly diced vegetables except for tomatoes, which are kept in larger pieces due to their high moisture content and tendency to shrink. A blend of olive and canola oils mixed with ground cumin, and chili powder coats the vegetables for roasting at a high temperature, encouraging browning and intensifying flavors while softening the veggies.
During roasting, the veggies are stirred once to ensure even cooking. At the end, black beans warmed and seasoned separately with chili powder are combined with fresh cilantro and lime juice for brightness, then added to the roasted vegetable mix.
These ingredients are spooned into warmed corn tortillas that have been lightly toasted in a small amount of vegetable oil to enhance pliability and flavor. Optional toppings like queso fresco, sour cream, or Mexican hot sauce can complement the tacos. The careful balance of roasted sweetness, spice, and fresh acidity makes these tacos an approachable vegetarian option.
Uneven vegetable size affects cooking; dicing all except tomatoes uniformly helps ensure even roasting for consistent texture.
Ingredients
- 3 tomato cored and seeded, diced* (1 1/2 cups, medium
- 2 ears corn , kernals cut from cob (1 1/2 cups)
- 1 zucchini diced (1 1/2 heaping cups, medium
- 1 yellow squash diced (1 1/2 heaping cups, medium
- 3/4 yellow onion chopped (scant 1 cup, small
- 1 red bell pepper , diced (1 cup)
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp canola oil
- 1 tsp cumin
- 1 tsp chili powder , divided
- salt freshly ground
- black pepper freshly ground
- 1 cup black beans drained, rinsed and warmed, canned
- 1/3 cup cilantro , chopped
- 1 1/2 Tbsp lime juice fresh
- 10 corn tortillas
- queso fresco , for serving (optional)
- sour cream optional, for serving
- Mexican hot sauce optional, for serving
Instructions
- 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).
- 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. For tortillas 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.
Notes
- Dice all vegetables to similar sizes for even roasting, except tomatoes which should be diced larger as they shrink more due to moisture.
- The nutrition estimate excludes optional toppings such as queso fresco and sour cream.
User Reviews
Overall Rating
5
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