This delightful dish combines the earthy textures of roasted vegetables with the hearty flavors of black beans, all wrapped up in a warm corn tortilla. The tangy zing of sour cream, fresh cilantro, and Mexican hot sauce adds a flavorful punch that will delight your taste buds. Easy to make and packed with nutrients, it's a fulfilling meal for any time of the day.
The ingredients list for this recipe is fairly straightforward and most items should be commonly found in a typical kitchen. However, you might need to pick up a few things like queso fresco, a mild fresh cheese, and Mexican hot sauce, both of which should be available in the international or Hispanic foods aisle of most supermarkets. Fresh cilantro and limes will be in the produce section. Of course, you can always swap out or add any vegetables you prefer.
Ingredients for Roasted Vegetable and Black Bean Tacos
Tomatoes: The sweet and tangy taste of tomatoes adds a nice touch to the roasted vegetables.
Corn: Corn brings a slightly sweet and crunchy texture.
Zucchini: Zucchini gives the dish a hearty feel and absorbs all the flavors it's cooked with.
Yellow squash: The yellow squash gives the dish a bright color and mild flavor.
Yellow onion: This adds a sweet, caramel-like flavor when roasted.
Bell pepper: Bell peppers add a nice crunch and sweet flavor.
Olive oil: Used to roast the veggies, it enhances their flavor.
Canola oil: Blended with olive oil to roast veggies.
Cumin: This spice gives a warm and earthy flavor.
Chili powder: Adds a spicy kick.
Black beans: Black beans add protein and fiber, making the tacos more filling.
Cilantro: Fresh cilantro adds a refreshing touch.
Lime juice: Lime juice adds a bright, citrusy flavor.
Corn tortillas: The base of your tacos, corn tortillas are a delicious gluten-free option.
Queso fresco: A mild fresh cheese that adds creaminess.
Sour cream: Adds a cool and tangy flavor.
Mexican hot sauce: For a spicy kick.
One reader, Ky Plunkett says:
These roasted vegetable and black bean tacos are a game-changer! The mix of flavors and textures is incredible. The roasted veggies are perfectly seasoned, and the black beans add a delightful protein boost. The combination of cilantro and lime juice gives it a refreshing zing. A must-try for any taco lover!
Techniques Required for Making Roasted Vegetable and Black Bean Tacos
How to roast the vegetables: Preheat the oven to 400 degrees F. Place the tomatoes, corn, zucchini, yellow squash, onion, and bell pepper on a large baking sheet. Drizzle with the oil and spice mixture, then toss to coat evenly. Spread the vegetables into an even layer and roast for 10 minutes. Toss the vegetables and return to the oven to roast for an additional 10 minutes or until they reach the desired doneness.
How to prepare the black beans: Warm the canned black beans and toss them with salt and chili powder.
How to assemble the tacos: Warm the tortillas and spoon the roasted vegetable and black bean mixture onto each tortilla. Top with queso fresco, sour cream, and hot sauce if desired. Serve warm and enjoy!
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.
Serves:
Ingredients
- 1½cupsmedium tomatoes,diced, cored and seeded
- 1½cupscorn,kernels cut from cob
- 1½cupsmedium zucchini,diced, heaping
- 1½cupsmedium yellow squash,diced, heaping
- 1cupsmall yellow onion,chopped, scant
- 1cupbell pepper,diced
- 1½tbspolive oil
- 1½tbspcanola oil
- 1tspcumin
- 2tspchili powder,divided
- salt and freshly ground black pepper
- 1cupcanned black beans,drained, rinsed and warmed
- ⅓cupcilantro,chopped
- 1½tbspfresh lime juice
- 10corntortillas
- queso fresco,for serving, optional
- sour cream and Mexican hot sauce,for serving, optional
Instructions
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Preheat oven to 400 degrees F. Place first 6 ingredients in a mound on a large baking sheet.
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In a small bowl, stir together olive oil, canola oil, cumin, 1½ teaspoon chili powder, and salt and pepper.
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Drizzle oil mixture over veggies on a baking dish, then toss to evenly coat and spread veggies into an even layer.
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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).
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Near the end of veggies roasting, toss warmed black beans with salt and remaining ½ teaspoon chili powder.
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Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top, and toss.
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Serve warm over tortillas.
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Top with queso fresco, sour cream, and hot sauce if desired.
Nutrition
- 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
Helpful Technique for Perfecting Roasted Vegetable and Black Bean Tacos
When roasting vegetables, it's important to cut them into uniform sizes to ensure even cooking. Smaller pieces will cook faster than larger ones, so by keeping the size consistent, you can avoid having some vegetables that are overcooked and others that are undercooked. Additionally, don't overcrowd the baking sheet. Giving the vegetables space allows the heat to circulate better, resulting in a nice, even roast. Lastly, tossing the vegetables halfway through the cooking process ensures that they roast evenly on all sides.
Time-Saving Tips for Preparing This Taco Recipe
Prep ahead: Chop and store the vegetables and black beans in advance to save time on the day of cooking.
One-pan cooking: Use a large baking sheet to roast all the vegetables and black beans together, minimizing clean-up and saving time.
Double batch: Make a larger quantity of the roasted vegetables and black beans and store the leftovers for quick and easy taco assembly later in the week.
Use canned beans: Opt for canned black beans instead of cooking them from scratch to cut down on preparation time.
Efficient chopping: Use a food processor to quickly chop the vegetables to a uniform size for even roasting.
Substitute Ingredients For Roasted Veggie and Black Bean Tacos Recipe
medium tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are smaller and sweeter, adding a burst of flavor to the tacos.
corn - Substitute with diced bell pepper: Diced bell pepper can provide a similar crunch and sweetness to the dish.
medium zucchini - Substitute with eggplant: Eggplant can provide a similar texture and absorb the flavors of the spices and oils when roasted.
medium yellow squash - Substitute with butternut squash: Butternut squash has a similar texture and sweetness when roasted, adding depth to the dish.
small yellow onion - Substitute with red onion: Red onion can provide a slightly milder flavor and a pop of color to the tacos.
bell pepper - Substitute with poblano pepper: Poblano peppers have a mild heat and smoky flavor, adding a different dimension to the dish.
canned black beans - Substitute with canned pinto beans: Pinto beans have a similar creamy texture and can complement the other flavors in the tacos.
cilantro - Substitute with flat-leaf parsley: Flat-leaf parsley can provide a fresh, herbaceous flavor without the distinctive taste of cilantro.
corn tortillas - Substitute with flour tortillas: Flour tortillas can provide a softer texture and a slightly different flavor profile to the tacos.
How to Beautifully Present These Flavorful Tacos
Elevate the plating: Arrange the roasted vegetable and black bean tacos on a large, elegant platter, ensuring each taco is meticulously placed to showcase the vibrant colors and textures.
Garnish with fresh cilantro: Sprinkle freshly chopped cilantro over the tacos to add a pop of color and a burst of fresh flavor.
Incorporate edible flowers: Introduce delicate and colorful edible flowers to the plating to add a touch of elegance and sophistication to the dish.
Create a colorful salsa: Prepare a vibrant and zesty salsa using diced tomatoes, onions, and bell peppers, and artfully drizzle it around the tacos for a visually stunning presentation.
Use artisanal corn tortillas: Opt for high-quality, artisanal corn tortillas to add an element of authenticity and elevate the overall presentation.
Add a touch of heat with hot sauce: Create a visually appealing drizzle of Mexican hot sauce around the tacos to add a spicy kick and enhance the visual appeal.
Incorporate queso fresco crumble: Sprinkle crumbled queso fresco over the tacos to add a creamy and savory element, enhancing the overall presentation and flavor profile.
Accentuate with lime wedges: Place small, intricately cut lime wedges strategically around the platter to add a touch of citrus and elevate the visual appeal.
Use elegant serving ware: Present the tacos on sophisticated and stylish serving ware, such as artisanal ceramic plates or sleek, modern platters, to enhance the overall dining experience.
Incorporate microgreens: Garnish the tacos with delicate microgreens to add a subtle, yet visually striking, element to the presentation.
Essential Kitchen Tools for Making Roasted Vegetable Tacos
- Oven: Used for roasting the vegetables and warming the tortillas.
- Baking sheet: To spread out the vegetables in a single layer for roasting.
- Small bowl: Used for mixing the oil, cumin, chili powder, and seasoning.
- Large baking sheet: To roast the vegetables.
- Tongs: For tossing the vegetables while roasting.
- Knife: For chopping the vegetables and cilantro.
- Cutting board: To chop the vegetables and cilantro.
- Can opener: To open the canned black beans.
- Citrus juicer: For juicing the lime.
- Serving platter: To serve the roasted vegetable and black bean tacos.
- Grater: For grating queso fresco.
Storing and Freezing Tips for Roasted Vegetable Taco Ingredients
- Let the roasted vegetables and black beans cool completely before storing them in an airtight container in the refrigerator. They will keep fresh for up to 4 days.
- If you have leftover corn tortillas, wrap them tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to 1 week or in the freezer for up to 2 months.
- To freeze the roasted vegetable and black bean filling, transfer it to a freezer-safe container or resealable bag. Label it with the date and contents, then store it in the freezer for up to 3 months.
- When ready to use the frozen filling, thaw it overnight in the refrigerator. Reheat it in a skillet over medium heat until warmed through, stirring occasionally. You may need to add a splash of water or olive oil to prevent sticking and help revive the flavors.
- If you have leftover queso fresco, sour cream, or cilantro, store them separately in airtight containers in the refrigerator. The queso fresco and sour cream will keep for up to 1 week, while the cilantro is best used within 3-4 days.
- To reheat the assembled tacos, wrap them loosely in aluminum foil and place them in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. Alternatively, you can reheat the filling separately and assemble the tacos just before serving.
How To Reheat Leftover Tacos
To reheat leftover roasted vegetable and black bean tacos, start by preheating your oven to 350°F (175°C). This temperature will ensure that the tacos are heated through without drying out or becoming too crispy.
Wrap the tacos loosely in aluminum foil, making sure to leave some space for steam to circulate. This will help to retain moisture and prevent the tortillas from becoming soggy.
Place the wrapped tacos on a baking sheet and heat them in the preheated oven for about 10-15 minutes, or until they are heated through. The exact time will depend on the size and thickness of your tacos, so keep an eye on them to avoid overcooking.
Alternatively, you can reheat the tacos in a skillet on the stovetop. Heat a small amount of oil or butter in the skillet over medium heat, then add the tacos and cook for 2-3 minutes on each side, or until they are heated through and slightly crispy.
If you have leftover roasted vegetables and black beans separate from the tortillas, you can reheat them in the microwave or on the stovetop. Simply place them in a microwave-safe dish and heat for 1-2 minutes, stirring occasionally, or heat them in a skillet over medium heat until warmed through.
To maintain the texture and flavor of the queso fresco, sour cream, and cilantro, it's best to add these toppings after reheating the tacos. This will prevent them from becoming watery or wilted during the reheating process.
Once the tacos are heated through, you can assemble them with the reheated vegetables and beans, and add your desired toppings. Serve immediately and enjoy your delicious leftover roasted vegetable and black bean tacos!
Interesting Trivia About Roasted Vegetable and Black Bean Tacos
Black beans are a great source of plant-based protein and are packed with fiber, making them a nutritious addition to these roasted vegetable tacos.
Is Making Roasted Vegetable Tacos at Home Cost-Effective?
The cost-effectiveness of this roasted vegetable and black bean tacos recipe is quite high. The main ingredients, such as vegetables and black beans, are affordable and readily available. With a few simple and inexpensive additions like tortillas and queso fresco, this recipe offers a budget-friendly option for a household of four. The overall verdict rating for this recipe is 9 out of 10, considering its nutritional value, flavor, and affordability. The approximate cost for a household of four people is around $15-$20, making it an economical and satisfying meal choice.
Are Roasted Vegetable and Black Bean Tacos Healthy?
This roasted vegetable and black bean tacos recipe is a healthy and nutritious choice. The recipe is packed with a variety of vegetables, including tomatoes, corn, zucchini, yellow squash, onion, and bell pepper, which provide essential vitamins, minerals, and fiber. Black beans are an excellent source of plant-based protein and fiber, making this dish satisfying and filling. The use of olive oil and canola oil in moderation adds healthy fats to the recipe. The seasoning with cumin and chili powder adds flavor without relying on excessive salt or unhealthy additives. Overall, this recipe is a well-balanced and wholesome meal option.
To further enhance the healthiness of this recipe, consider the following suggestions:
- Use whole grain or sprouted corn tortillas to increase the fiber content and nutritional value
- Reduce the amount of oil used in the recipe or opt for a healthier alternative like avocado oil
- Add more leafy greens, such as spinach or kale, to the vegetable mix for an extra boost of nutrients
- Replace sour cream with a healthier alternative like Greek yogurt or avocado crema
- Use a low-fat or fat-free version of queso fresco to reduce the overall fat content of the dish
- Experiment with different spices and herbs to add more flavor and potential health benefits, such as garlic, oregano, or smoked paprika
Editor's Opinion on These Delightful Vegetarian Tacos
The roasted vegetable and black bean tacos recipe is a delightful and flavorful dish that showcases the natural sweetness of the vegetables. The combination of zucchini, yellow squash, bell peppers, and black beans creates a satisfying and nutritious filling for the tacos. The use of cumin and chili powder adds a warm and earthy flavor, while the cilantro and lime juice provide a refreshing and zesty finish. This recipe is a wonderful way to incorporate more vegetables into your diet while still enjoying a delicious and satisfying meal.
Enhance Your Roasted Veggie and Black Bean Tacos Recipe with These Unique Side Dishes:
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Appetizer and Dessert Pairings for Roasted Vegetable and Black Bean Tacos
Why trust this Roasted Veggie and Black Bean Tacos Recipe:
This recipe offers a delightful combination of fresh, wholesome ingredients, ensuring a flavorful and nutritious meal. The roasted vegetables are rich in essential nutrients and add a satisfying depth of flavor. The addition of black beans provides a good source of protein and fiber, promoting a balanced diet. The use of fresh lime juice and cilantro enhances the dish with vibrant, zesty notes. The careful selection of corn tortillas and queso fresco ensures an authentic and enjoyable dining experience. Trust in this recipe for a delicious, satisfying meal that celebrates the vibrant flavors of Mexican cuisine.
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