Roasted Vegetable & Black Bean Tacos

As much as I adore living right nextdoor to a farmers’ market, I have to admit that every now and then, my eyes are bigger than my stomach. Or really, my eyes are just more “optimistic” about my cooking schedule than I am. :)

Either way, when I find myself at the end of the week with some remaining fruit or veggies that are shriveling and about to seriously pass their prime, I bust out my favorite solution — roasting them! I adore roasted veggies anyway, but it’s also a great way to rescue veggies that might still be tasty but no longer look quite as perfect.

So last night when I found myself with some now not-quite-as-gorgeous bell peppers and poblanos begging to be used, I ended up roasting a pan of veggies and turning them into these easy tacos. So this really isn’t a fancy recipe, per se, but they were so tasty and easy that I thought they were worth sharing! Just layered the roasted veggies, some of my favorite salsa, and some black beans (for protein!) together. And voila — a super-simple and delicious dinner was ready to go.

The best part is that you can do this with just about any veggies. And I’ve also listed a bunch of topping options below. Definitely a great “to the rescue” dinner for summer produce lovers!!!

Roasted Vegetable & Black Bean Tacos

5 from 1 vote

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Makes: 4 -6 servings

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A quick and easy dinner to make use of leftover veggies — you will love this Roasted Vegetable & Black Bean Tacos recipe!

Ingredients

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• diced vegetables (I used red/yellow bell peppers, sweet potatoes, poblanos, onions, and mushrooms)
• canola or vegetable oil
• salt and freshly-cracked black pepper
• corn tortillas
• black beans, drained (if from a can)
• optional toppings: chopped cilantro, sour cream, shredded cheese, guacamole, etc.

Instructions

• ▢
  Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
• ▢
  Toss the vegetables in oil (about 1 Tbsp. oil for every 4 cups of veggies). Then spread out in a single layer on the prepared baking sheet, and season with salt and freshly-ground black pepper. Roast for about 20-25 minutes, until veggies are soft and have just started to brown around the edges. Remove and set aside.
• ▢
  Assemble tacos by layering a few spoonfuls of salsa on a tortilla, then layer with black beans, roasted veggies, and desired toppings. Serve warm.

Notes

One of my favorite “toppings” is the blend of finely chopped cilantro and white onion.  I learned that “street-style” from one of my favorite Mexi restaurants, and it is sooooo good!

Additional Info

Course: Main Course

Cuisine: Mexican

Did you make this?Let me know how it turned out in the comments below!