It takes little time to prepare these Roasted Vegetable and Black Bean Tacos. The ideal dinner to prepare on the weekends, this meal comes together in only 40 minutes.
Ingredients:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 can black beans, drained and rinsed
- 8 corn tortillas
- 1 avocado, sliced
- Salsa, optional
- Cilantro, optional
Instructions:
- Preheat the oven to 400°F (200°C).
- Toss the bell peppers, zucchini, and red onion with olive oil, cumin, chili powder, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes or until tender and lightly browned.
- Meanwhile, heat the black beans in a saucepan over medium heat until warmed through.
- Warm the tortillas in a dry skillet over medium heat.
- To assemble the tacos, place a spoonful of black beans on each tortilla, followed by a generous amount of roasted vegetables.
- Top with avocado slices, salsa, and cilantro if desired.
Nutrition Facts (per serving of 2 tacos):
- Calories: 323
- Total Fat: 11.6g
- Saturated Fat: 1.6g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 294mg
- Total Carbohydrates: 49g
- Dietary Fiber: 14g
- Sugars: 6g
- Protein: 12g
