Roasted Vegetable and Black Bean Tacos

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

Roasted Vegetable and Black Bean Tacos recipe from

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

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

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

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

… 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!

Roasted Vegetable and Black Bean Tacos

Yield: 10 to 12 tacos

Prep Time:30 minutes

Cook Time:55 minutes

  • 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)
  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!
  • 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)

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

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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Deb B wrote:

    These are fantastic! I have made them many times now, and have shared the recipe with lots of friends. Thank you for such a healthy, low fat and delicious recipe! The feta cheese adds so much- don’t skip it!

  • Lauren wrote:

    I used this recipe last night with a couple substitutions (like goat cheese because I’m lactose intolerant, added 1/2 acorn squash, and cilantro) and WOW these tacos are good. My husband said, “I don’t even miss the meat.” Thanks for posting this! This is a great way to use the fall vegetables that are in season.

  • Kristen wrote:

    Amazing! I made this for my family and they loved it! The only thing I did differently was use flour tortillas instead of corn, but other than that I followed the recipe from top to bottom. Very flavorful. Thank you for the recipe!

  • Melinda wrote:

    I made these vegetables and the fryed corn tortillas and they were delicious. I had never fried my tortillas, but it did not break this time. Thanks for the yummy recipe, I will be making this more often.

  • Kelly – Life made Sweeter wrote:

    Yum, I love roasted vegetables and love that you put them in a taco! So fun and healthy at the same time! I think my toddler would love these too since he’s been obsessed with tacos lately. Thanks for the great recipe Lori 🙂

  • Meagan @ Scarletta Bakes wrote:

    Roasted veggies make for the very best tacos, and these are absolutely no exception! Lovely, Lori!

  • Crystal @ Simply Playful Fare wrote:

    Your fridge had all of my favorite vegetables! Lol. These tacos look awesome. I would add cilantro to the add-in list, but that’s because I can’t get enough of it. 🙂

  • Nutmeg Nanny wrote:

    Wow, this looks amazing! I love the way you prepare the tortillas 🙂

  • Michelle wrote:

    Would it be alright to grill the vegetables. We love to grill vegetables, then to make tacos out of them, would be terrific! Thank you for the recipe!

    • Lori Lange wrote:

      That sounds wonderful too!

  • Stephanie @ Eat. Drink. Love. wrote:

    These tacos look fabulous! I wish I could get my husband to eat more veggies, lol.

  • Tana wrote:

    Those look soooo good!

  • Sommer @ ASpicyPerspective wrote:

    Those roasted veggies look amazing!

  • The Healthy Apple wrote:

    These look amazing, Lori!! So fun for Cinco de Mayo! Can’t wait to see you in a month.

  • Richard wrote:

    This looks so delicious! My family is for sure to enjoy this with just the exception of my picky husband (i.e. squash). I myself will try with chilli pepper as a substitute for paprika. Thanks so much for the great recipe 🙂

  • Kathryn wrote:

    These tacos look like the perfect evening meal, easy and so delicious!

  • Carrie Minns wrote:

    Looks delicious Lori!! Will definitely be giving these a try.

  • Gerry @ Foodness Gracious wrote:

    Umm, yes tacos are a staple for me and your veggie packed samples are making me hungry!

  • Julia wrote:

    Tacos are my all time favorite food and roasted veggies are high up there too! These tacos look so fresh and tasty – I can definitely see everyone in my house enjoying these!

  • Joanne wrote:

    I would GLADLY take your son’s portion of this dinner! Roasted veggies are my favorites!

  • Kiersten @ Oh My Veggies wrote:

    Roasted veggies are my favorite kind of veggies. And putting them in tacos? Yes please!