Roasted Veggie Tacos with Black Beans
Easy and full of delicious flavors and protein, these tacos with roasted veggies and black beans hit the spot every single time!
Print
Pin
Ingredients
- 1 pint cherry tomatoes, halved
- 1 ½ cups corn
- 3 medium zucchinis or yellow summer squash, diced
- ½ onion, sliced
- 1 red bell pepper, seeded and sliced
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
- 15 ounce canned black beans, drained and rinsed
- 1 lime, cut into wedges
- ⅓ cup fresh cilantro, chopped
- 8 corn or flour tortillas, store-bought or homemade
- Cotija cheese, crumbled
Instructions
Prep the oven:
- Position an oven rack in the middle of the oven and preheat the oven to 400F (200 C). Line a large baking sheet with parchment paper.
Season:
- In a large bowl, combine the cherry tomatoes, corn, zucchini, onion, and pepper. Add olive oil and taco seasoning. Toss to coat so that all veggies are evenly coated. Transfer to the prepared baking sheet.
Roast:
- Roast the veggies for 10 minutes, then stir and continue to roast for another 5 minutes. Add the black beans and squeeze a few lime wedges on top, stir, and roast for 5 to 10 more minutes, until all the veggies are soft.
Serve:
- To serve, spoon some roasted veggies onto each tortilla, top with crumbled cheese, and sprinkle cilantro on top. Serve with additional lime wedges.
Notes
Cotija cheese is a tangy Mexican traditional cheese that crumbles great, but you can also use crumbled goat cheese or feta.
Nutrition
Serving: 2 tacos | Calories: 393kcal | Carbohydrates: 67g | Protein: 15g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 510mg | Potassium: 1292mg | Fiber: 16g | Sugar: 12g | Vitamin A: 2028IU | Vitamin C: 104mg | Calcium: 128mg | Iron: 5mg
