Roasted Vegetable & Black Bean Tacos
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
0 out of 5 stars
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Ingredients
4 servings
- diced vegetables (I used red/yellow bell peppers, sweet potatoes, poblanos, onions, and mushrooms)
- canola or vegetable oil
- salt and freshly-cracked black pepper
- corn tortillas
- black beans, drained (if from a can)
- optional toppings: chopped cilantro, sour cream, shredded cheese, guacamole, etc.
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Preparation
Step 1
Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
Step 2
Toss the vegetables in oil (about 1 Tbsp. oil for every 4 cups of veggies). Then spread out in a single layer on the prepared baking sheet, and season with salt and freshly-ground black pepper. Roast for about 20-25 minutes, until veggies are soft and have just started to brown around the edges. Remove and set aside.
Step 3
Assemble tacos by layering a few spoonfuls of salsa on a tortilla, then layer with black beans, roasted veggies, and desired toppings. Serve warm.
Step 4
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