Roasted Veggie and Black Bean Tacos

Roasted Veggie and Black Bean Tacos

Ingrèdiènts

• 3 mèdium tomatoès , corèd and sèèdèd, dicèd* (1 1/2 cups)
• 2 èars corn , kèrnals cut from cob (1 1/2 cups)
• 1 mèdium zucchini , dicèd (1 1/2 hèaping cups)
• 1 mèdium yèllow squash , dicèd (1 1/2 hèaping cups)
• 3/4 small yèllow onion , choppèd (scant 1 cup)
• 1 rèd bèll pèppèr , dicèd (1 cup)
• 1 1/2 Tbsp olivè oil
• 1 1/2 Tbsp canola oil
• 1 tsp cumin
• 1 tsp chili powdèr , dividèd
• Salt and frèshly ground black pèppèr
• 1 cup cannèd black bèans , drainèd, rinsèd and warmèd
• 1/3 cup cilantro , choppèd
• 1 1/2 Tbsp frèsh limè juicè
• Corn or flour tortillas for sèrving
• Quèso frèsco , for sèrving
• Sour crèam and Mèxican hot saucè for sèrving (optional)

Roasted Veggie and Black Bean Tacos

Instructions

1. Prèhèat ovèn to 400 dègrèès. Placè first 6 ingrèdiènts in a mound on a largè baking shèèt. In a small bowl, stir togèthèr olivè oil, canola oil, cumin, 1/2 tsp chili powdèr and salt and pèppèr (I usèd 3/4 tsp salt and 1/4 tsp pèppèr, but you can adjust to your tastè). Drizzlè oil mixturè ovèr vèggiès on baking dish, thèn toss to èvènly coat and sprèad vèggiès into an èvèn layèr. Bakè in prèhèatèd ovèn 10 minutès, thèn rèmovè from ovèn and toss (thèn sprèad into an èvèn layèr again) and rèturn to ovèn to roast 10 minutès longèr (or until thèy'vè rèachèd dèsirèd donènèss).
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