Roasted Vegetable & Black Bean Tacos

June 15, 2012 by Ali

As much as I adore living right nextdoor to a farmers’ market, I have to admit that every now and then, my eyes are bigger than my stomach. Or really, my eyes are just more “optimistic” about my cooking schedule than I am. :)

Either way, when I find myself at the end of the week with some remaining fruit or veggies that are shriveling and about to seriously pass their prime, I bust out my favorite solution — roasting them! I adore roasted veggies anyway, but it’s also a great way to rescue veggies that might still be tasty but no longer look quite as perfect.

So last night when I found myself with some now not-quite-as-gorgeous bell peppers and poblanos begging to be used, I ended up roasting a pan of veggies and turning them into these easy tacos. So this really isn’t a fancy recipe, per se, but they were so tasty and easy that I thought they were worth sharing! Just layered the roasted veggies, some of my favorite salsa, and some black beans (for protein!) together. And voila — a super-simple and delicious dinner was ready to go.

The best part is that you can do this with just about any veggies. And I’ve also listed a bunch of topping options below. Definitely a great “to the rescue” dinner for summer produce lovers!!!

Roasted Vegetable & Black Bean Tacos

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4-6 servings


  • diced vegetables (I used red/yellow bell peppers, sweet potatoes, poblanos, onions, and mushrooms)
  • canola or vegetable oil
  • salt and freshly-cracked black pepper
  • corn tortillas
  • black beans, drained (if from a can)
  • favorite
  • optional toppings: chopped cilantro, sour cream, shredded cheese, guacamole, etc.


Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.

Toss the vegetables in oil (about 1 Tbsp. oil for every 4 cups of veggies). Then spread out in a single layer on the prepared baking sheet, and season with salt and freshly-ground black pepper. Roast for about 20-25 minutes, until veggies are soft and have just started to brown around the edges. Remove and set aside.

Assemble tacos by layering a few spoonfuls of salsa on a tortilla, then layer with black beans, roasted veggies, and desired toppings. Serve warm.

Ali’s Tip: One of my favorite “toppings” is the blend of finely chopped cilantro and white onion. I learned that “street-style” from one of my favorite Mexi restaurants, and it is sooooo good!

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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13 thoughts on “Roasted Vegetable & Black Bean Tacos

  1. LOVE this recipe – My husband loves it – we can’t make it enough lately !! And we were looking for incredible recipes to take out on the boat this summer that can easily be made ahead of time- and this wins the prize! I posted about this recipe in my most recent blog post- check it out if you can.

    - skye

  2. I have also been known to buy a little more than I needed at the local farmers’ market… But, these tacos are a great way to use up all of the extra veggies! They look really tasty!

    - Jen @ My Kitchen Addiction

  3. Those look delicious! Beautiful photos!

    - Darcy

  4. I love how versatile tacos are!

    - Elizabeth

  5. I’m famous for big eyes and a small stomach. At the farmer’s market, at a restaurant. These look so good!

    - Jen @ Savory Simple

  6. I love how simple and easy this dish was to throw together and healthy too! I love fresh ingredients like this :) farmers markets are the best.

    - Julie @ Table for Two

  7. Just fell out of MY CHAIR.

    - Bev @ Bev Cooks

  8. Yay for black beans + Mexican flavors. My favorite!

    - Cassie

  9. Love, love, LOVE the idea of roasting. And what a wonderful way to use up all your lingering veggies!

    - Chung-Ah | Damn Delicious

  10. These look amazing! I do the same thing. I buy more produce than I get around to making through the week. This is a great way to use them up. Beautiful!!

    - kelley {mountain mama cooks}

  11. I am definitely guilty of over-optimism at the farmer’s market – it’s like a giant healthy candy store! These look delicious!

    - Anna @ hiddenponies

  12. These look so healthy and tasty – a definite awesome meal! Yum!

    - Katrina @ Warm Vanilla Sugar

  13. I could eat these every day!

    - Maria