- Roasted Veggie Tacos
Roasted Veggie Tacos
Meal Tags: Dinner, Lunch, Make-ahead
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 1 sweet potato, peeled and diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 red onion, diced
- 1 tablespoon vegetable oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 cup canned black beans, rinsed and drained
- 1 cup corn kernels
- Zest and juice of 1 lime
- Tortillas for serving
- 1/2 cup salsa verde for serving
- Cilantro for serving
- Lime wedges for serving
- Salt and freshly ground black pepper
Preheat the oven to 375ºF.
Arrange the sweet potato, peppers, and onion on a parchment-lined baking sheet. Drizzle the vegetables with the oil and season with the chili powder, cumin, salt and pepper. Bake the vegetables until they begin to soften and brown, about 20 to 25 minutes. Stir in the black beans, corn, and lime juice. Return the vegetables to the oven and continue to bake for another 5 minutes, or until the beans have heated through.
Assemble the tacos by filling the tortillas with the roasted vegetables. Top with the cotija, cilantro and serve with lime wedges.
Serve immediately or store in the refrigerator unassembled for up to 3 days.