posted in 2 SmartPoints

Roasted Vegetable and Black Bean Tacos

Here was last night’s dinner:  Roasted Vegetable and Black Bean Tacos

Roasted Vegetable and Black Bean Tacos recipe from RecipeGirl.com

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-weary child.

Roasted Vegetable and Black Bean Tacos recipe from RecipeGirl.com

I went with yellow squash, zucchini, onion, red bell pepper and sweet potato.  Corn would work nicely in here too, as would butternut squash.  These are tossed with a small amount of olive oil and salt and pepper, then roasted for 45 minutes.  This step can be prepared the night before and then just combined w/ the rest of the ingredients to make the tacos.

Roasted Vegetable and Black Bean Tacos recipe from RecipeGirl.com

I like to prepare taco tortillas the way my Mom taught me to make them.  I fry them in oil.  Yes, OIL!  They’re just kind of the best that way- nice and pliable and they do not crack apart when you eat them.  Just heat the oil and fry each tortilla for about 20 seconds (see the recipe below for details).

Roasted Vegetable and Black Bean Tacos recipe from RecipeGirl.com

Those roasted veggies are mixed with black beans and a can of Ro-Tel tomatoes (you can use freshly chopped tomatoes and canned chiles if you’d like).  A homemade taco-spice blend is mixed in too.  Tuck a few spoonfuls of the mixture into the center of each tortilla…

Roasted Vegetable and Black Bean Tacos recipe - from RecipeGirl.com

… then add your fixings!  I opted for a few good slices of fresh avocado and crumbled feta cheese.  Dress them up however you’d like though… other nice add-ins: lettuce, fresh tomato, salsa and sour cream.

So I’m guessing you’d like to hear the results?  On whether or not my kiddo enjoyed these “vegetable” tacos?  Well, it turns out the little guy had a horrible headache and opted to skip dinner entirely.  So I’ll have to try it out on him another time.  I can tell you, however, that my husband and I thought they were very, very good and chowed down on three tacos each!  The roasted vegetables lend a slightly sweet flavor to the taco.  So good!

Yield: 10 to 12 tacos

Prep Time: 30 minutes

Cook Time: 55 minutes

Roasted Vegetable and Black Bean Tacos

Ingredients:

  • 1 medium yellow squash, chopped into small chunks (1 cup)
  • 1 medium zucchini, chopped into small chunks (1 cup)
  • 1 small onion, chopped (1 cup)
  • 1 medium red bell pepper, de-seeded, ribs removed and chopped (1 1/2 cups)
  • 1 medium sweet potato or yam, peeled and chopped (1 1/2 cups)
  • 1 tablespoon olive oil
  • kosher salt and freshly ground black pepper
  • One (15-ounce) can black beans, drained and rinsed
  • One (10-ounce) can original Ro-Tel (tomatoes + chiles)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 to 12 taco-sized corn tortillas
  • canola or vegetable oil
  • suggested add-ins: avocado, cotija or feta cheese, lettuce, sour cream)

Directions:

  1. Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

Tips:

  • 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). Or flour tortillas are a good choice too.
  • Sub your favorite shredded cheese for the feta, if desired.
  • 2 WEIGHT WATCHERS Freestyle SmartPoints per taco (tacos not fried in oil... toppings extra)
SOURCE: RecipeGirl.com

Here are a few more vegetarian taco recipes you might enjoy:

Comments

  1. postedFeb 24, 2018 9:59 AM
    Jad

    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.

  2. postedAug 18, 2016 7:08 PM
    kristine

    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

  3. postedDec 18, 2014 9:51 AM
    Heather L

    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!

    • postedDec 19, 2014 9:44 AM

      Thank you- glad you enjoyed!

  4. postedNov 6, 2014 11:24 AM
    Erica

    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. 🙂

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