Need an awesome recipe for ‘Taco Tuesday?’ I’ve got a delicious alternative to your every day tacos! These are amazing and even though they are packed full of veggies, my kids loved them.
The black beans are a great addition of protein but if you have someone in your family that’s a meat lover, it would be delicious to add some shredded chicken, beef or pork! I think I’ll add some chicken to ours next time and see how I like it.
We topped ours with feta cheese and salsa but you could use taco sauce, queso, sour cream, (if there are no dairy allergies) or even guacamole. These tacos are even great leftover which makes for a yummy, easy lunch the next day!
Put this awesome recipe on your grocery list and spice up your next taco night, you’ll be happy you did! (Don’t forget to use our awesome recipe for taco seasoning!)
- 3 medium tomatoes (cored, seeded and diced)
- 1½ cups frozen corn
- 1 medium zucchini (diced)
- 1 medium yellow squash (diced)
- ¾ small red onion chopped
- 1 red or orange bell pepper, diced
- 1½ tablespoon olive oil
- 1½ tablespoon canola oil
- ½ tablespoon homemade taco seasoning
- 1 cup canned black beans (rinsed and drained)
- ⅓ cup cilantro, chopped
- 1½ tablespoon fresh lime juice
- corn or flour tortillas for serving
- Preheat oven to 400 degrees.
- Place first 6 ingredients in a mound on large baking sheet.
- In a small bowl, stir together olive oil, canola oil, and taco seasoning.
- Drizzle oil mixture over veggies on baking dish, then toss to coat evenly and spread veggies into an even layer.
- Bake in preheated oven for 10 minutes, then remove from oven and toss (and spread into even layer again) and return to oven to roast 10 minutes longer (or until done).
- Near end of veggies roasting, toss with black beans.
- Once done, drizzle lime juice over veggies and toss with cilantro.
- Serve warm over tortillas (I heated mine first).
- Top with desired toppings and enjoy!
*This recipe was adapted from CookingClassy.com