Roasted Vegetable & Black Bean Tacos
Ingredients
The filling
-
4-6
cups
diced vegetables (bell peppers, sweet potatoes, poblanos, onions, mushrooms)
-
1
Tbsp
canola or vegetable oil
-
to taste
salt
-
to taste
freshly-cracked black pepper
-
8
pieces
corn tortillas
-
1
can
black beans, drained
Optional toppings
-
to taste
chopped cilantro
-
to taste
sour cream
-
to taste
shredded cheese
-
to taste
guacamole
Instructions
- Preheat the oven to 425°F and line a baking sheet with aluminum foil.
- Toss the diced vegetables in oil, using about 1 Tbsp of oil for every 4 cups of veggies, then spread them on the baking sheet and season with salt and pepper.
- Roast the vegetables for about 20-25 minutes until they are soft and starting to brown.
- Assemble the tacos by placing salsa on a tortilla, followed by black beans, roasted veggies, and any desired toppings.
- Serve the tacos warm.
Nutrition Facts (estimated)
Servings
4-6
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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