Roasted Veggie and Black Bean Tacos

Roasted Veggie and Black Bean Tacos

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 bite, 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 finished 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.

Ingredients

  • 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)
Read the whole recipe on Cooking Classy