Description
These Roasted Veggie and Black Bean Tacos are a vibrant and flavorful vegetarian dish featuring a colorful medley of roasted vegetables and seasoned black beans served on warm corn tortillas. Perfect for a quick and healthy weeknight dinner, they combine smoky spices, fresh cilantro, and zesty lime juice for a delicious, satisfying meal.
Ingredients
Scale
Vegetables
- 3 medium tomatoes, cored and seeded, diced (1 1/2 cups)
- 2 ears corn, kernels cut from cob (1 1/2 cups)
- 1 medium zucchini, diced (1 1/2 heaping cups)
- 1 medium yellow squash, diced (1 1/2 heaping cups)
- 3/4 small yellow onion, chopped (scant 1 cup)
- 1 red bell pepper, diced (1 cup)
Oils and Spices
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp canola oil
- 1 tsp ground cumin
- 1 tsp chili powder, divided
- Salt and freshly ground black pepper, to taste (approx. 3/4 tsp salt and 1/4 tsp pepper)
Beans and Garnishes
- 1 cup canned black beans, drained, rinsed and warmed
- 1/3 cup cilantro, chopped
- 1 1/2 Tbsp fresh lime juice
- 10 corn tortillas
- Queso fresco, for serving (optional)
- Sour cream, for serving (optional)
- Mexican hot sauce, for serving (optional)
Instructions
- Preheat and Prepare Veggies: Preheat your oven to 400 degrees Fahrenheit. On a large baking sheet, mound together the diced tomatoes, corn kernels, zucchini, yellow squash, chopped yellow onion, and diced red bell pepper.
- Mix and Coat: In a small bowl, combine olive oil, canola oil, cumin, 1/2 teaspoon chili powder, salt, and pepper. Drizzle this mixture over the vegetables on the baking sheet, then toss thoroughly to evenly coat. Spread the veggies into an even layer.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 10 minutes. Remove from the oven, toss the veggies again to ensure even cooking, spread them back into an even layer, and return to the oven for an additional 10 minutes or until the vegetables are tender and slightly caramelized.
- Prepare Black Beans: While the veggies finish roasting, toss the warmed black beans with the remaining 1/2 teaspoon chili powder and a pinch of salt.
- Combine and Finish: Once the vegetables are done, add the seasoned black beans and chopped cilantro to the roasting pan. Drizzle fresh lime juice over the mixture and toss gently to combine all the flavors.
- Warm Tortillas: Heat about 1/2 to 3/4 teaspoon vegetable oil in a non-stick skillet over medium heat. Add a corn tortilla and swirl to coat in oil. Cook until it is golden brown in spots, then remove and repeat with remaining tortillas, adding more oil as needed.
- Assemble Tacos: Serve the roasted veggie and black bean mixture warm over the prepared corn tortillas. Top with queso fresco, sour cream, and Mexican hot sauce if desired for added flavor and creaminess.
Notes
- For a spicier taco, increase the amount of chili powder or add a dash of cayenne pepper to the vegetable seasoning mix.
- You can substitute black beans with pinto beans for a different flavor profile.
- For a vegan option, omit queso fresco and sour cream or substitute with vegan cheese and vegan sour cream.
- Heating tortillas on a dry skillet is an alternative to using oil if aiming to reduce fat content.
- Roasted vegetables can be prepped in advance and refrigerated for up to two days for convenience.
