Description
These Roasted Vegetable & Black Bean Tacos are a delicious, healthy, and satisfying option for taco night. With roasted veggies, black beans, and a variety of toppings, they offer a perfect balance of textures and flavors. Vegan and easily customizable for all tastes.
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)
Instructions
Preheat the oven to 400°F (200°C).
- 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.
- Roast the vegetables in the oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.
- While the vegetables are roasting, heat the black beans in a small saucepan over medium heat, just until warmed through. Season with salt and pepper.
- Warm the tortillas in a dry skillet over medium heat for about 1 minute on each side, or until soft and pliable.
- To assemble the tacos, divide the roasted vegetables and black beans among the tortillas. Top with desired toppings, such as avocado, cilantro, salsa, lime, and shredded cheese.
- Serve immediately and enjoy!
Notes
- Feel free to swap in any of your favorite vegetables for roasting, such as sweet potatoes, mushrooms, or cherry tomatoes.
- For extra heat, add sliced jalapeños or hot sauce to the tacos.
- These tacos can be made ahead of time; just store the vegetables and beans separately in the fridge and assemble when ready to serve.
- Leftovers can be stored in airtight containers in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Oven, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 7g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg
