Roasted Vegetable & Black Bean Tacos

This post may contain affiliate links. Please read my disclosure policy.

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


A quick and easy dinner to make use of leftover veggies — you will love this Roasted Vegetable & Black Bean Tacos recipe!


  • 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.


  1. Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
  2. 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.
  3. Assemble tacos by layering a few spoonfuls of salsa on a tortilla, then layer with black beans, roasted veggies, and desired toppings. Serve warm.


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!

Leave a Reply

Your email address will not be published. Required fields are marked *

14 comments on “Roasted Vegetable & Black Bean Tacos”

  1. I could eat these every day!

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

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

  4. 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!!

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

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

  7. Just fell out of MY CHAIR.

  8. 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.

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

  10. I love how versatile tacos are!

  11. Those look delicious! Beautiful photos!

  12. 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!

  13. 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.

  14. Pingback: 9 Healthy Vegan Lunches for People Who Really Hate Salad – Homemade Recipes 24