Roasted Vegetable and Black Bean Tacos

Name: Roasted Vegetable and Black Bean Tacos
Total time: 85 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 1 medium (about 1 cup) yellow squash, (chopped into small chunks); 1 medium (about 1 cup) zucchini, (chopped into small chunks); 1 small (about 1 cup) onion, (chopped); 1 medium (about 1½ cups) red bell pepper, (de-seeded, ribs removed and chopped); 1 medium (about 1½ cups) sweet potato or yam, (peeled and chopped); 1 tablespoon olive oil; kosher salt and freshly ground black pepper, (to taste); One 15-ounce can black beans, (drained and rinsed); One 10-ounce can original Ro-Tel ((tomatoes + chiles)); 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; ½ teaspoon dried oregano; ½ teaspoon sea salt; ¼ teaspoon freshly ground black pepper; 12 taco-sized corn tortillas; canola or vegetable oil; suggested add-ins: avocado, cotija or feta cheese, lettuce, sour cream)

Vegetarian tacos topped with avocado and feta cheese.

⏱️ 85 min 🔪 Prep: 30 min 🔥 Cook: 55 min 📊 Medium 👁️ 19 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

12 servings

1 medium (about 1 cup) yellow squash, (chopped into small chunks)
1 medium (about 1 cup) zucchini, (chopped into small chunks)
1 small (about 1 cup) onion, (chopped)
1 medium (about 1½ cups) red bell pepper, (de-seeded, ribs removed and chopped)
1 medium (about 1½ cups) sweet potato or yam, (peeled and chopped)
1 tablespoon olive oil
kosher salt and freshly ground black pepper, (to taste)
One 15-ounce can black beans, (drained and rinsed)
One 10-ounce can original Ro-Tel ((tomatoes + chiles))
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
12 taco-sized corn tortillas
canola or vegetable oil
suggested add-ins: avocado, cotija or feta cheese, lettuce, sour cream)

Steps

Preheat the oven to 425℉. Spray a large, rimmed baking sheet with nonstick spray.
Add all of your vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes, stir to re-distribute, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). This step may be prepared ahead of schedule. Just refrigerate your veggies until ready to make your tacos.
In a medium skillet, heat the black beans and Ro-Tel tomatoes over low heat. In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the beans/Ro-Tel and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.
In a small skillet, heat ½ inch or less of oil over medium-high. When you can flick a drop of water in the oil and get a sizzle, you're ready to fry your tortillas. Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides. You only need to a paper towel lined plate. Repeat with remaining tortillas, placing paper towels in between each cooked tortilla to absorb the oil.
Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings. Repeat with remaining ingredients. Leftovers are good for a couple of days!