Roasted Veggie and Black Bean Tacos

Name: Roasted Veggie and Black Bean Tacos
Total time: 35 min
Yield: 5
Ingredients: 3/4 small yellow onion ); 1/3 c cilantro; 3 medium tomatoes ); 2 ears corn ); 1 medium zucchini ); 1 medium yellow squash ); 1 red bell pepper ); 1 tsp cumin; 1 tsp chili powder; salt freshly ground black pepper; 1 c canned black bean; 10 corn tortilla; queso fresco ); sour cream mexican hot sauce for serving ); 1 1/2 Tbsp olive oil; 1 1/2 Tbsp canola oil; 1 1/2 Tbsp fresh lime juice

35 mins

Total time

5

Serving

17

Ingredients

Enable cook mode

Ingredients

³⁄₄

small yellow onion )

¹⁄₃

ccilantro

medium tomatoes )

ears corn )

medium zucchini )

medium yellow squash )

red bell pepper )

tspcumin

tspchili powder

salt freshly ground black pepper

ccanned black bean

corn tortilla

queso fresco )

sour cream mexican hot sauce for serving )

1¹⁄₂

Tbspolive oil

1¹⁄₂

Tbspcanola oil

1¹⁄₂

Tbspfresh lime juice

Directions

Step 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 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste).

Step 2

Drizzle oil 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 (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).

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