Craving a mouthwatering meal that's both incredibly delicious and surprisingly easy to make? Get ready to transform your taco night with these mind-blowing Roasted Veggie Tacos that will have everyone begging for seconds! Packed with vibrant colors, bold spices, and a perfect blend of roasted vegetables, this Mexican-inspired recipe is about to become your new go-to dinner that's not just a meal, but a culinary adventure waiting to happen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 red onion, diced
- 1 can black beans, rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Tortillas for serving
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Wash and dice the zucchini, bell pepper, and red onion into roughly equal-sized pieces, about 1/2 inch cubes. This ensures even roasting and consistent cooking.
- Place the diced vegetables in a large mixing bowl. Drizzle with olive oil, then sprinkle cumin and chili powder over the vegetables. Toss thoroughly to ensure all vegetables are evenly coated with spices.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Avoid overcrowding to allow vegetables to roast and caramelize instead of steaming.
- Roast the vegetables in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even browning. Vegetables should be tender and have slightly crispy edges.
- While vegetables are roasting, drain and rinse the black beans. Warm them in a small saucepan over low heat, or microwave for 1-2 minutes.
- Warm the tortillas in a skillet or directly over a gas flame for 30 seconds on each side to enhance their flavor and make them more pliable.
- Assemble tacos by placing roasted vegetables and warm black beans in each tortilla. Garnish with fresh chopped cilantro and serve with lime wedges on the side.
- Squeeze fresh lime juice over the tacos just before eating to add brightness and enhance the flavors of the roasted vegetables.
Tips
- Cut vegetables into uniform sizes to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Use parchment paper for easy cleanup and to prevent vegetables from sticking to the baking sheet.
- Don't overcrowd the baking sheet - give your vegetables breathing room to caramelize instead of steam.
- For extra flavor, try adding a pinch of smoked paprika or a dash of garlic powder to your spice mix.
- Want a protein boost? Consider adding some crumbled queso fresco or a dollop of Greek yogurt on top.
- Make sure to warm your tortillas just before serving to enhance their flavor and make them more pliable.
- Fresh lime juice is key - squeeze it right before eating to brighten up all the roasted flavors.
- This recipe is incredibly versatile - feel free to swap in seasonal vegetables based on what's fresh and available.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 8g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
