Roasted Vegetable Tacos Recipes

ROASTED VEGETABLE & BLACK BEAN TACOS

Steps:

• Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.
• Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.

ROASTED VEGGIE TACOS WITH CREAMY CILANTRO SAUCE

Steps:

• Heat the oven to 425 degrees Fahrenheit. Line a large low sided baking sheet with parchment paper or foil.
• Place zucchini, onion, bell pepper, and tomatoes onto the baking sheet. Drizzle with olive oil. Scatter three quarters of a teaspoon of chili powder and a few pinches of salt over the vegetables. Toss to coat.
• Roast the vegetables, stirring occasionally, until tender, about 25 minutes.
• About 5 minutes before the vegetables are done, toss the black beans along with the remaining 1/4 teaspoon of chili powder and a light drizzle of olive oil onto the baking sheet with vegetables. Continue to roast until the beans are hot and vegetables done.
• Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.
• Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
• Fill each warmed tortilla with vegetables and black beans. Top with avocado, pickled onions, and a drizzle of the cilantro sauce. Serve with extra sauce on the side.

ROASTED-VEGETABLE TACOS

Steps:

• Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
• Place mushrooms, onion, bell pepper and zucchini in single layer in pan. Spray with cooking spray. Sprinkle with salt and red pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
• Sprinkle cheese into taco shells. Top with vegetables and salsa. Sprinkle with cilantro.