Roasted Veggie and Black Bean Tacos

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So, I got this recipe from cookingclassy.com and these were way better than I expected. John and my neighbor gave them a 9, and I gave them an 8, so I guess the average is 8.5. I did make some changes, which I put in bold. I would serve these with cabbage next time, and I think frying to tortillas is a must. These are the best veggie tacos I have had, and I’ve tried a few. We also added avocado, which was a big hit.
Roasted Veggie and Black Bean Tacos
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: Makes enough for about 9 tacos
Ingredients
  • 3 medium tomatoes, cored and seeded, diced* (1 1/2 cups) I used less than this, but only b/c I was in a hurry
  • 2 ears corn, kernals cut from cob (1 1/2 cups) I forgot this entirely because I was in a hurry, but it would make it even better
  • 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 I used all canola oil
  • 1 1/2 Tbsp canola oil
  • 1 tsp cumin
  • 1 tsp chili powder, divided I used an extra 1/2 tsp.. Additionally, I added 1/2 tsp. of smoke paprika, 1/2 tsp. oregano, 1/4 tsp. of Chipotle chili powder, and about 1/4-1/2 tsp. garlic powder.
  • Salt and freshly ground black pepper
  • 1 cup canned black beans, drained, rinsed and warmed I sprinkled these with all the seasonings above before I added them in
  • 1/3 cup cilantro, chopped
  • 1 1/2 Tbsp fresh lime juice
  • Corn or flour tortillas for serving
  • Queso fresco, for serving We used pepper jack and cheddar
  • Sour cream and Mexican hot sauce for serving (optional)
Directions
  • 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). 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).
  • Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss. Serve warm over tortillas (I preferred corn vs. flour, I tried both. I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat). Top with Queso Fresco, sour cream and hot sauce if desired.
  • *Dice all the veggies about the same size so they all cook evenly, except for the tomatoes (and corn obviously). I diced the tomatoes bigger because they shrink the most since they have a higher water content than the others.
  • Recipe Source: Cooking Classy
http://www.cookingclassy.com/2014/09/roasted-veggie-black-bean-tacos/
Source
recipe retrieved 2/12/15 from http://www.cookingclassy.com/2014/09/roasted-veggie-black-bean-tacos/








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