Roasted Veggie Tacos with Creamy Whipped Black Beans
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Connoisseurus Veg · by Alissa Saenz★ 5.0 (3)

Roasted Veggie Tacos with Creamy Whipped Black Beans

NUTRITION · PER SERVING40M COOK
CAL 15%·PRO 24%
CARBS 49G66% OF CAL
10G FIBER0G ADDED6G INTRINSIC32G OTHER6G TOTAL SUGAR
FAT 8G24% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted vegetables tucked into corn tortillas with a creamy spiced black bean spread. Easy, no-fuss vegan tacos with fresh cilantro and lime brightness.

mainmexicantacobeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 medium red bell pepper, (chopped)
  • 1 zucchini (chopped)
  • 1/2 medium red onion, (coarsely chopped)
  • 1 cup frozen corn kernels, ((can sub fresh when in season), thawed)
  • 2 garlic cloves, (minced)
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt, (plus more to taste)
  • 1/2 teaspoon black pepper, (plus more to taste)
  • 1 (15 ounce) can black beans, (drained and rinsed)
  • 2 tablespoons lime juice
  • 1 garlic clove
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ancho chile powder
  • 1/2 teaspoon salt, (or to taste)
  • 1/4 cup fresh cilantro
  • 4 corn tortillas
  • Oil or cooking spray
  • Toppings of choice (avocado, hot sauce, salsa, cashew cream, etc.)
  • 1 cup shredded lettuce
PREP
20M
SODIUM
838MG
ESTIMATE
COMPLETE

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