Roasted Vegetable and Black Bean Tacos
Prep time: 
Cook time: 
Total time: 
Serves: 6 (2 tacos each)
Next time, I may use a white potato vs sweet potato so the sweet flavor doesn't overpower the spice, but that's just personal preference! These were great!
  • 1 yellow squash, ¾-inch diced
  • 1 zucchini, ¾-inch diced
  • 1 small onion, chopped
  • 1 red bell pepper, ¾-inch diced
  • 1 medium sweet potato or yam, peeled and ¾-inch diced
  • 2 Tbsp olive oil
  • ½ tsp kosher salt and freshly ground black pepper, to taste
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can original Ro-Tel (tomatoes + chiles)
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • 12 (6 inch) corn tortillas
  1. Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper and set side.
  2. In a large bowl, combine the squash, zucchini, onion, bell pepper, potato, and olive oil; toss to coat. Arrange veggies in an even layer on the baking sheet and sprinkle with the salt and pepper. Roast 15 minutes, stir, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total).
  3. Meanwhile, in a large skillet, heat the black beans and Ro-Tel tomatoes over low heat to heat through. Add cumin, paprika, garlic powder, and oregano, mix well.
  4. Once through roasting, stir the roasted veggies into the skillet with the beans and Rotel, stir to combine. Serve the hot vegetable and bean mixture in corn tortillas with desired toppings.
Recipe from Recipe Girl
Nutrition Information
Serving size: 2 tacos Calories: 281 Fat: 6.7 Carbohydrates: 47.7 Sugar: 7.7 Sodium: 526 Fiber: 10.0 Protein: 7.7 Cholesterol: 0
Recipe by Prevention RD at