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Roasted Vegetable & Black Bean Tacos

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  • 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!