Happy Taco Tuesday! I'm bringing you a quick & delicious roasted veggie taco today! This recipe couldn't be simpler and takes just 30 minutes. Buy pre-chopped or even frozen veggies to save more time.
Southwest Veggie Tacos
serves 4
1 cup cherry tomatoes, halved if desired
1 cup corn kernels
2-3 zucchini and/or summer squash diced
1/2 onion diced
1 bell pepper diced
1-2 tbsp olive oil
1/2 - 1 tsp chili powder
1 tsp paprika
1 tsp cumin
salt & pepper to taste
juice of 1/2 lime
1 can black beans rinsed and drained
To Serve:
8 corn or flour tortillas or lettuce wraps for a low carb option
handful fresh cilantro chopped
cotija or goat cheese, optional
lime wedges
1 avocado, sliced
Instructions:
Preheat your oven to 400 degrees F
Line a rimmed baking sheet with parchment or spray with cooking spray.
Add chopped veggies to cookie sheet, toss with 1-2 tbsp olive oil and seasonings
Place cookie sheet in oven and bake for 10 minutes. Remove cookie sheet, stir veggies, add black beans and juice of 1/2 lime. Return to oven and cook for an additional 10 minutes until veggies are browned and heated through.
To serve spoon veggie mixture into tortillas, top with cheese, cilantro, avocado slices and a squeeze of lime.
Add additional 5-10 minutes cooking time if using frozen veggies. You can sub really any veggies you prefer here. Cauliflower & broccoli may require additional cooking time.
If you try this tag me and let me know your thoughts!! Looking for more healthy dinner recipes? Subscribe here for over 20 healthy & delicious dinner recipes.
xoxo,
Briana