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
Description
A quick and easy dinner to make use of leftover veggies — you will love this Roasted Vegetable & Black Bean Tacos recipe!
Ingredients
- 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)
- optional toppings: chopped cilantro, sour cream, shredded cheese, guacamole, etc.
Instructions
- 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.
Notes
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!
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.
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!
Those look delicious! Beautiful photos!