Sunday, November 15, 2015

Roasted Veggie and Black Bean Tacos

Here's the main recipe from our October BYOI friends dinner night!  As I have explained before, my friends and I have a Bring Your Own Ingredients night once a month where we all bring groceries and I cook dinner for us.  In September, we made pizzas because Dani, who is gluten-free, was sick and couldn't come. This time, luckily, she was healthy, so we came up with a theme that could be easily made without any flour.  We went with a Mexican themed meal.  Lots of chips, salsa, rice, beans, and these roasted veggie and black bean tacos.  Don't worry, there was also some ground turkey for the carnivores, but everyone agreed that these veggie ones were great!

This is a great, healthy vegetarian recipe for your next Mexican night!  I love roasted vegetables, and this is no exception.  Tomatoes, fresh corn, yellow squash, zucchini, onion, and red pepper all get roasted, spiced with cumin and chili powder.  When they are close to being done, you add in black beans, cilantro, and lime juice.  Glorious.  Then you can use the filling however you wish: do you want them in flour tortillas?  Corn?  Want to make burritos?  Tacos?  Enchiladas?  Want to just eat it as a side?  Go for it.  It's up to you.  You are the chef.  It's your Mexican night.


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.

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