Roasted Vegetable And Black Bean Tacos Food
ROASTED VEGETABLE AND BLACK BEAN TACOS
Make and share this Roasted Vegetable and Black Bean Tacos recipe from Food.com.
Provided by Cydney
Categories Black Beans
Time 1h25m
Yield 10-12 Tacos, 5-6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat the oven to 425 degrees F. 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 RoTel 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 1/2 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 cook it for about 20 to 30 seconds to soften it up. Remove the tortilla 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!
Nutrition Facts : Calories 380.4, Fat 12.8, SaturatedFat 2.9, Cholesterol 6.9, Sodium 590, Carbohydrate 57.7, Fiber 14.5, Sugar 7.2, Protein 13
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