I love when I make a healthy meal that my whole family really does enjoy, and my family totally loved these tacos (my meat loving husband included)! My husband looked stunned after his first bight, right after which he exclaimed, “wow, I can’t believe they really are so good!” I don’t know why he acts so surprised because all of the healthy things I’ve made lately he’s really liked. When it looks healthy he just assumes he’s not going to like it I guess, and like I said he’s a meat lover so when he sees something consisting of mainly veggies he acts like it’s so foreign. My kids even finish there’s off, which is rare lately to get them to finish something. Usually I’m begging them to eat four more bites. And me of course, I had two for dinner then was so glad I had left overs for lunch the next day. I just ate what was left plain with just a little bit of Queso Fresco. It’s so good it doesn’t even need a taco shell or a heaping mound of assorted toppings.
These healthy tacos can be made vegan or gluten-free. If making vegan just leave off the sour cream and cheese or use vegan substitutes. If making gluten-free just be sure to use gluten free labeled ingredients (like the corn tortillas).
This would also make a great filling for a number of other Mexican type dishes like burritos, quesadillas and enchiladas. Enjoy the last few weeks of summer by making this veggie loaded, Southwestern inspired Roasted Veggie and Black Bean tacos!
Roasted Veggie and Black Bean Tacos
- 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
- Corn or flour tortillas for serving
- Queso fresco, for serving
- Sour cream and Mexican hot sauce for serving (optional)
- 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