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Roasted Veggie and Black Bean Tacos
A perfectly healthy vegetarian taco recipe that everyone will love! They're easy to make and perfectly seasoned.
👥 5 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- bowl
- oven
- baking dish
- skillet
📝 Preparation Steps
1
Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste).
cumin1 tspchili powder (, divided)1 tsp
2
Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven ⏱️ 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast ⏱️ 10 minutes longer (or until they've reached desired doneness).
3
Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss.
chili powder (, divided)1 tsp
4
Serve warm over tortillas. For tortillas I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat.
5
Top with queso fresco, sour cream and hot sauce if desired.
Queso fresco (, for serving (optional))
Nutrition Facts
calories
295 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
9 g
sugar Content
8 g
sodium Content
179 mg
protein Content
8 g
carbohydrate Content
45 g
saturated Fat Content
1 g
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