Roasted Vegetable & Black Bean Tacos Recipe
Roasted Vegetable & Black Bean Tacos
Kitchen Science
2
15 minutes
343
Tacos with Roasted Vegetables and Black Beans are quick and easy to make, ideal for hectic weeknights. They're so delicious that no one will miss the meat or dairy. Plus, they're a great source of plant-based protein and fiber, which can help with weight loss.
Ingredients
- 1 cup Roasted root veggies
- ½ cup Cooked or canned black beans, rinsed
- 2 tsp Extra-virgin olive oil
- 1 tsp Cumin
- 1 tsp Chili powder
- ½ tsp Ground coriander
- ¼ tsp Kosher salt
- ¼ tsp Ground pepper
- 4 Corn tortillas, lightly toasted or warmed
- ½ Avocado, cut into 8 slices
- 1 Lime, sliced into wedges
- Toppings: chopped fresh cilantro and salsa
Directions
In a saucepan, combine the roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt, and pepper. Cook for 6 to 8 minutes, covered, over medium-low heat, or until thoroughly cooked.
- Distribute the filling between the tortillas. Serve with avocado slices on top and with lime wedges on the side. If desired, garnish with cilantro and/or salsa.