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Roasted Vegetable Black Bean Tacos

Delicious and comforting vegan tacos packed with roasted vegetables, black beans, and topped with avocado and lime.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: Mexican, Vegan
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans black beans (drained, rinsed) Use low-sodium varieties if using canned.
  • 2 zucchini (diced) Optionally, substitute with yellow squash.
  • 1 bell pepper (diced) Poblano peppers can be used for a smoky flavor.
  • 1 tbsp cumin Season according to taste.
  • 1 tbsp chili powder Adjust spice level to preference.
  • to taste corn tortillas Warming tortillas is essential for ease of wrapping.
  • avocado Use fresh slices for topping.
  • fresh cilantro A sprinkle for garnish.
  • lime wedges For additional flavor.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss diced zucchini and bell pepper in a bowl with cumin and chili powder until well coated.
Cooking
  1. Spread the zucchini and bell pepper mixture onto a baking sheet in a single layer and roast for about 20 minutes until tender and slightly golden.
  2. In a saucepan, heat the rinsed black beans over medium heat and mash them slightly with a fork or potato masher to create a creamy texture.
  3. Warm the corn tortillas until soft and pliable in a pan or microwave.
Assembly
  1. Remove the roasted vegetables from the oven. Take a warm tortilla, fill it with roasted vegetables and mashed black beans.
  2. Top with fresh slices of avocado, a sprinkle of cilantro, and a squeeze of lime juice.

Notes

Store leftover tacos in the fridge for up to 3 days. Components can be frozen (not assembled) for longer storage up to 3 months.