Sunday, November 15, 2015
Roasted Veggie and Black Bean Tacos
roasted veggie and black bean tacos
from Cooking Classy
makes about 9-10 tacos
3 medium tomatoes, cored and seeded, diced (1 1/2 cups)
2 ears corn, kernels cut from cobs (1 1/2 cups)
1 medium zucchini, diced (1 1/2 heaping cups)
1 medium yellow squash, diced (1 1/2 heaping cups)
3/4 small yellow onion, chopped (scant 1 cup)
1 red bell pepper, diced (1 cup)
1 1/2 tablespoon olive oil
1 1/2 tablespoon canola oil
1 teaspoon cumin
1 teaspoon chili powder, divided
salt and freshly ground pepper
1 cup canned black beans, drained, rinsed and warmed
1/3 cup cilantro
1 1/2 tablespoons fresh lime juice
corn or flour tortillas for serving
optional toppings i.e. cheese, sour cream, hot sauce, etc.
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 teaspoon chili powder and salt and pepper (I suggest 3/4 teaspoon salt and 1/4 teaspoon pepper). Drizzle 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. Spread veggies into an even layer again, and return to roast 10 minutes longer, or until they have reached desired doneness.
2) Near the end of the veggies roasting, toss warmed black beans with salt and remaining 1/2 teaspoon chili powder. Once veggies are done roasting, add black beans along with chopped cilantro; drizzle lime juice over top and toss. Serve warm over tortillas.