Roasted Veggie and Black Bean Tacos
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Cooking Classy · by Jaclyn★ 5.0 (25)

Roasted Veggie and Black Bean Tacos

NUTRITION · PER SERVING35M COOK
CAL 16%·PRO 19%
CARBS 47G61% OF CAL
9G FIBER0G ADDED8G INTRINSIC30G OTHER8G TOTAL SUGAR
FAT 12G33% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Seasoned roasted vegetables and black beans served in corn tortillas with fresh toppings. This vegetarian taco is healthy, quick to prepare, and full of flavor.

mainmexicantacobeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 5
  • 3 medium tomatoes (, cored and seeded, diced* (1 1/2 cups))
  • 2 ears corn (, kernals cut from cob (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 Tbsp olive oil
  • 1 1/2 Tbsp canola oil
  • 1 tsp cumin
  • 1 tsp chili powder (, divided)
  • Salt and freshly ground black pepper
  • 1 cup canned black beans (, drained, rinsed and warmed)
  • 1/3 cup cilantro (, chopped)
  • 1 1/2 Tbsp fresh lime juice
  • 10 Corn tortillas
  • Queso fresco (, for serving (optional))
  • Sour cream and Mexican hot sauce for serving ((optional))
PREP
15M
SODIUM
383MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.