Roasted Vegetable and Black Bean Tacos are vegetarian tacos topped with avocado and feta cheese.
Roasted Vegetable and Black Bean Tacos
One of the things I’m most happy about as a parent is when I can find/create meals that my child will actually eat and enjoy. I tried to do that with The Recipe Girl Cookbook, focused on family-friendly meals that EVERYONE will enjoy. My family does enjoy all of the recipes in the book. I continue to experiment, and I’d love to say that my son wants to eat everything I make for dinner, but that’s not always the case.
This was one of those dinners I had in my head, so I opened my vegetable drawer to see what was lurking in there and basically just grabbed what I saw. Also in my head was the thought that my son doesn’t like most vegetables, but I was bound and determined to make this recipe delicious enough for a veggie-wary child.
🛒Ingredients needed:
- yellow squash and zucchini
- onion
- red bell pepper
- sweet potato or yam
- olive oil
- kosher salt and freshly ground black pepper
- canned black beans
- original Ro-Tel
- cumin, smoked paprika, garlic powder, dried oregano
- corn tortillas
- canola or vegetable oil
- optional add-ons: avocado, feta cheese, lettuce, sour cream
✏️How to make Roasted Vegetable and Black Bean Tacos:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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Preheat the oven to 425℉. Spray a large, rimmed baking sheet with nonstick spray.
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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.
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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.
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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.
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Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings. Repeat with remaining ingredients.
➡️Recipe Tips:
- Feel free to try different vegetables in these tacos. I think corn would work nicely in these, as would butternut squash
- Chili powder may be substituted for smoked paprika, if necessary.
- If you don’t wish to fry your tortillas, you can soften them by heating 3 at a time in damp paper towels in the microwave (they’ll be more susceptible to tearing though). Flour tortillas are a good choice, too.
- Substitute your favorite shredded cheese for the feta, if desired.
✔️What to serve withRoasted Vegetable and Black Bean Tacos:
- These really can be a meal in itself, but sometimes falks want a little more. One of my favorite sides to serve is Spanish Rice. The flavors go together so nicely.
- If you want to amp up the rice to something really special, try my Fiesta Rice on the side. This one really sticks with the vegetarian theme.
- For the grown ups, a cold beer on the side is always nice!
★How to Store:
Leftovers can be wrapped and stored in the refrigerator for 2 to 3 days.
❤️Why I love this recipe:
- I love that this recipe is a perfect vehicle for getting my family (and myself) to eat more veggies. It’s a delight when they go for seconds.
- The recipe is so flexible and I love that. There are so many possible substitutions and variations you can do to suit your own individual tastes.
- These are so low in fat and calories that I don’t need to feel guilty eating 2 or 3!
Vegetarian main dishes!
- Vegetarian Chili
- Garden Vegetable Lasagna
- Pasta with Lentils and Mushrooms
- Moroccan Stew
- Vegetable Enchiladas
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Roasted Vegetable and Black Bean Tacos
Vegetarian tacos topped with avocado and feta cheese.
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)
Instructions
- 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!
Notes
- To prepare this recipe as GLUTEN-FREE, just be sure to use brands of beans and tortillas that are GF.
- Chili powder may be substituted for smoked paprika, if necessary.
- If you don't wish to fry your tortillas, you can soften them by heating 3 at a time in damp paper towels in the microwave (they'll be more susceptible to tearing though). Flour tortillas are a good choice, too.
- Sub your favorite shredded cheese for the feta, if desired.
Nutrition
Serving: 1serving, Calories: 135kcal, Carbohydrates: 20g, Protein: 5g, Fat: 4g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Sodium: 159mg, Potassium: 223mg, Fiber: 5g, Sugar: 1g, Vitamin A: 90IU, Vitamin C: 2mg, Calcium: 40mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I use this recipe to make enchiladas. My whole family loves them! I use a large sweet potato, 2 medium zucchini and a large yellow squash….everything else the same and last night I wound up with 3 9×13 pans of enchiladas. Use whatever your favorite enchiladas sauce is. I warm my corn tortillas on a hot cast iron griddle to make pliable them fill and roll. Before putting tortillas seam side down in the pan be sure to put about a cup of sauce in the bottom of your casserole dish. The ones I’m freezing I then layer sauce and cheese and freeze before baking. Out of freezer leave covered with foil at 325 for about 30 minutes, uncover bake additional 15 minutes. The ones for “today” I use my misto to lightly spritz the tortilla rolls. Bake at 400 until lightly crisp 10-15 minutes then remove from oven and sauce plus cheese then bake until cheese melted.
I’ve been making these for several years and I am so thankful for the base recipe of delicious veggie filling. People are always shocked how delicious this healthy dish is.
Great idea!
Looks great! If you don’t feel like frying the tortillas but still want them to have a crispy “bite”, simply lightly brush one side with oil and heat in a skillet on medium until you get some dark spots. Or place directly where the skillet would be if you have gas and adjust heat accordingly. Either way they will have more flavor and hold together better than microwaved corn tortillas. If heat is too low the tortillas might become tough – so don’t be afraid to turn up the heat a bit. I make these all the time and they are real topper to a dish like this. Taco is still fold-able and soft but with a hint of crunch. Have to use them right away though for best taste.
This came out delicious. Only changes I made were to omit the red pepper and instead added one small baby eggplant and one ear of roasted corn. It’s also really good topped with a little lime juice
I have made these for my husband and numerous friends that wouldn’t believe a meal is a meal without meat. Low and behold they loved them!! Wonderful flavors and the sweet potato really steps it up making it more substantial and filling. Thank you for the amazing recipe, flavor and presentation is spot on!
Thank you- glad you enjoyed!
Not sure how I found this recipe or your blog but so glad I did. These were delicious! Even my meat-loving husband thought they were good. This recipe is a keeper. 🙂