There’s something utterly magical about biting into a taco bursting with vibrant roasted veggies and hearty black beans. It’s like a fiesta in your mouth that dances between savory and slightly sweet, with a hint of smoky char from the oven. Whether it’s a Tuesday or just a day ending in “y,” these tacos are here to turn any meal into an impromptu celebration—grab some lime wedges, and let’s get this party started!
Steps
- Begin by preheating your oven to 400°F (200°C). Arrange the diced tomatoes, corn kernels, zucchini, yellow squash, yellow onion, and red bell pepper on a large baking sheet.
- In a small bowl, mix together the olive oil, canola oil, cumin, half of the chili powder, salt, and pepper. Drizzle this mixture over the vegetables on the baking sheet, toss them to coat evenly, and distribute them into a single layer.
- Roast the vegetables in the preheated oven for 10 minutes. Remove the sheet, toss the veggies, spread them out again, and continue roasting for an additional 10 minutes or until they reach your desired tenderness.
- As the vegetables are finishing up, season the warmed black beans with salt and the remaining chili powder. Once the veggies are done, mix in the black beans, cilantro, and lime juice, tossing everything together.
- For serving, warm the corn tortillas in a skillet with a small amount of vegetable oil until they develop golden spots. Fill the tortillas with the roasted veggie and black bean mixture, and add queso fresco, sour cream, and hot sauce if you like.
Ingredients
- 3 medium tomatoes, cored, seeded, and diced (approximately 1 1/2 cups)
- 2 ears of corn, kernels removed from the cob (about 1 1/2 cups)
- 1 medium zucchini, diced (roughly 1 1/2 heaping cups)
- 1 medium yellow squash, diced (around 1 1/2 heaping cups)
- 3/4 of a small yellow onion, chopped (just under 1 cup)
- 1 red bell pepper, diced (approximately 1 cup)
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons canola oil
- 1 teaspoon cumin
- 1 teaspoon chili powder, divided
- Salt and freshly ground black pepper, to taste
- 1 cup canned black beans, drained, rinsed, and warmed
- 1/3 cup cilantro, chopped
- 1 1/2 tablespoons fresh lime juice
- 10 corn tortillas
- Queso fresco, for serving (optional)
- Sour cream and Mexican hot sauce, for serving (optional)
Nutritional Values
Calories 1475 | Calories from Fat 495 | Fat 55g | Saturated Fat 5g | Sodium 895mg | Potassium 3570mg | Carbohydrates 225g | Fiber 45g | Sugar 40g | Protein 40g | Vitamin A 8735IU | Vitamin C 320mg | Calcium 410mg | Iron 10mg
FAQ
- Can I use different vegetables for the vegetarian tacos?
- Absolutely! Vegetarian tacos are highly adaptable, and you can use any vegetables you prefer. Sweet potatoes and mushrooms are great alternatives. Keep in mind that the roasting time may change depending on the vegetables you choose.
- How can I warm tortillas effectively?
- You can warm tortillas by briefly microwaving them or by heating them in a dry skillet over medium-low heat. Be vigilant, as they heat quickly and only need a short burst of warmth!
- What are some tips for making the best vegetarian tacos?
- Ensure that you dice all the veggies to a similar size so they cook evenly. Squeeze some fresh lime juice over the tacos before serving to enhance the flavors. The taco filling also reheats well, making it ideal for burritos or enchiladas the following day.
- How can I make the tacos vegan or gluten-free?
- To make the tacos vegan, simply omit the sour cream and cheese or use vegan substitutes. For a gluten-free version, ensure that all your ingredients, such as corn tortillas, are labeled gluten-free.
- What makes these vegetarian tacos a family favorite?
- These tacos are a hit because they are both healthy and delicious, appealing even to those who typically favor meat-based dishes. The combination of roasted vegetables and black beans offers a satisfying and flavorful meal that is loved by adults and children alike.
Tips
- Ensure all vegetables are diced uniformly to promote even cooking. The tomatoes can be slightly larger since they shrink more during roasting.
- Before serving, squeeze fresh lime juice over the tacos to enhance and brighten the flavors.
- The filling can be repurposed for other dishes like burritos or enchiladas, and it reheats well for leftovers.
- When warming tortillas, use a non-stick skillet and a small amount of oil to achieve a nice golden brown finish.
Equipment
- Large Baking Sheet – For roasting the vegetables in the oven.
- Non-stick Skillet – For warming and toasting the tortillas.
- Chef’s Knife – For dicing and chopping the vegetables.
- Cutting Board – For preparing the vegetables.
- Mixing Bowls – For mixing the oil and spices, and tossing the vegetables.
