Roasted Vegetable & Black Bean Tacos

Why You’ll Love This Recipe

These Roasted Vegetable & Black Bean Tacos are packed with savory, smoky, and slightly sweet flavors thanks to the combination of perfectly roasted veggies and the hearty black beans. The contrast of the crispy veggies with the soft beans creates a satisfying bite. Topped with fresh avocado, salsa, and a squeeze of lime, these tacos are bursting with flavor. Plus, they’re incredibly versatile and can be easily customized to suit your taste. Quick to make and perfect for a weeknight dinner, these tacos are a flavorful and nutritious choice for any meal.

Ingredients

• 1 tablespoon olive oil

• 1 red bell pepper, diced

• 1 zucchini, diced

• 1 red onion, diced

• 1 cup corn kernels (fresh or frozen)

• 1 can (15 oz) black beans, drained and rinsed

• 1 teaspoon chili powder

• 1 teaspoon cumin

• 1/2 teaspoon smoked paprika

• Salt and pepper to taste

• 8 small corn or flour tortillas

• Optional toppings: avocado, fresh cilantro, salsa, lime wedges, shredded cheese (or vegan cheese), sour cream (or vegan sour cream)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss the diced bell pepper, zucchini, red onion, and corn with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Spread the vegetables evenly on a baking sheet.

3. Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until they are tender and lightly browned.

4. While the vegetables are roasting, heat the black beans in a small saucepan over medium heat, just until warmed through. Season with a pinch of salt and pepper.

5. Warm the tortillas in a dry skillet over medium heat for about 1 minute on each side, or until soft and pliable.

6. To assemble the tacos, divide the roasted vegetables and black beans among the tortillas. Top with your desired toppings, such as avocado, cilantro, salsa, lime, and shredded cheese.

7. Serve immediately and enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 25 minutes

• Total Time: 35 minutes

Variations

• Add Protein: If you want to add more protein, try adding grilled chicken, tofu, or even tempeh as a topping.

• Different Veggies: Feel free to swap in any of your favorite vegetables for roasting, such as sweet potatoes, mushrooms, or cherry tomatoes.

• Spicy: Add a sliced jalapeño to the vegetables before roasting for an extra kick, or top your tacos with a drizzle of hot sauce.

• Taco Sauce: Use a store-bought or homemade taco sauce for an additional layer of flavor.

Storage/Reheating

• Storage: Store leftover roasted vegetables and black beans separately in airtight containers in the fridge for up to 3 days. Keep the tortillas wrapped in plastic or foil to prevent them from drying out.

• Freezing: You can freeze the roasted vegetables and black beans for up to 3 months. Reheat in the microwave or on the stove when ready to use.

• Reheating: To reheat, simply warm the roasted vegetables and black beans in the microwave or on the stove. Warm the tortillas in a skillet or microwave before serving.

FAQs

1. Can I make these tacos ahead of time?

Yes, you can roast the vegetables and prepare the black beans in advance. Store them separately in the fridge and assemble the tacos when ready to serve.

2. Can I use flour tortillas instead of corn tortillas?

Yes, you can use either corn or flour tortillas for these tacos, depending on your preference.

3. How can I make these tacos spicier?

To add heat, try adding sliced jalapeños or a drizzle of your favorite hot sauce. You can also increase the amount of chili powder or cumin for more spice.

4. Can I use frozen vegetables for this recipe?

Yes, you can use frozen vegetables in place of fresh ones. Just make sure to thaw and drain them before roasting to avoid excess moisture.

5. Can I add cheese to these tacos?

Yes, feel free to add shredded cheese (regular or vegan) to the tacos for extra flavor. Cheese pairs well with the roasted vegetables and black beans.

6. Can I use a different type of bean?

Yes, you can substitute black beans with pinto beans, kidney beans, or any of your favorite beans.

7. How long do leftovers last?

Leftover roasted vegetables and black beans can be stored in the fridge for up to 3 days in airtight containers. Warm them before serving again.

8. Can I freeze the roasted vegetables?

Yes, you can freeze the roasted vegetables and black beans for up to 3 months. Be sure to store them in freezer-safe containers.

9. Can I serve these tacos with a side dish?

These tacos pair well with a variety of sides, such as Spanish rice, guacamole, or a simple salad. You could also serve them with chips and salsa for extra crunch.

10. Are these tacos gluten-free?

Yes, if you use gluten-free tortillas, these tacos are naturally gluten-free.

Conclusion

These Roasted Vegetable & Black Bean Tacos are an easy, nutritious, and flavorful dish that makes for a perfect weeknight meal or taco night treat. The combination of roasted vegetables and black beans offers a hearty filling, while the toppings allow for endless customization. Whether you’re feeding a crowd or just enjoying a solo dinner, these tacos are sure to satisfy your taste buds and leave you wanting more. Enjoy!