How To Make Roasted Veggie and Black Bean Tacos
Put together a vegetarian dish with these black bean tacos loaded with tomatoes, zucchini and squash, baked, then tossed with a squeeze of lime juice.
Preheat oven to 400 degrees F. Place first 6 ingredients in a mound on a large baking sheet.
In a small bowl, stir together olive oil, canola oil, cumin, 1½ teaspoon chili powder, and salt and pepper.
Drizzle oil mixture over veggies on a baking dish, then toss to evenly coat and spread veggies into an even layer.
Bake in preheated oven for 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast for 10 minutes longer (or until they’ve reached the desired doneness).
Near the end of veggies roasting, toss warmed black beans with salt and remaining ½ teaspoon 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.
Top with queso fresco, sour cream, and hot sauce if desired.
- Calories: 317.19kcal
- Fat: 11.00g
- Saturated Fat: 1.38g
- Trans Fat: 0.02g
- Monounsaturated Fat: 6.27g
- Polyunsaturated Fat: 2.79g
- Carbohydrates: 50.61g
- Fiber: 10.50g
- Sugar: 7.81g
- Protein: 9.16g
- Sodium: 775.86mg
- Calcium: 102.13mg
- Potassium: 854.23mg
- Iron: 3.07mg
- Vitamin A: 101.00µg
- Vitamin C: 63.20mg
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