Roasted Vegetable and Black Bean Tacos
Aug. 19th, 2013 05:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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creative_cooksRoasted Vegetable and Black Bean Tacos
Yield: 10 to 12 tacos
Prep Time: 30 min Cook Time: 55 min
Ingredients:
1 medium yellow squash, chopped into small chunks (1 cup)
1 medium zucchini, chopped into small chunks (1 cup)
1 small onion, chopped (1 cup)
1 medium red bell pepper, de-seeded, ribs removed and chopped (1 1/2 cups)
1 medium sweet potato or yam, peeled and chopped (1 1/2 cups)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
One (15-ounce) can black beans, drained and rinsed
One (10-ounce) can original Ro-Tel (tomatoes + chilies)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
10 to 12 taco-sized corn tortillas
Canola or vegetable oil
Suggested add-ins: avocado, Cotija or feta cheese, lettuce, sour cream)
Directions:
1. Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.
2. Add all of your vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes, stir to re-distribute, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). This step may be prepared ahead of schedule- just refrigerate your veggies until ready to make your tacos.
3. In a medium skillet, heat the black beans and Ro-Tel tomatoes over low heat. In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the beans/Ro-Tel and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.
4. In a small skillet, heat 1/2 inch or less of oil over medium-high. When you can flick a drop of water in the oil and get a sizzle, you’re ready to fry your tortillas. Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides- you only need to cook it for about 20 to 30 seconds to soften it up. Remove the tortilla to a paper-towel-lined plate. Repeat with remaining tortillas, placing paper towels in between each cooked tortilla to absorb the oil.
5. Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings. Repeat with remaining ingredients. Leftovers are good for a couple of days!
*Chili powder may be substituted for smoked paprika, if necessary.
*If you don’t wish to fry your tortillas, you can soften them by heating 3 at a time in damp paper towels in the microwave (they’ll be more susceptible to tearing though). Or flour tortillas are a good choice too.
*Sub your favorite shredded cheese for the feta, if desired.
Yield: 10 to 12 tacos
Prep Time: 30 min Cook Time: 55 min
Ingredients:
1 medium yellow squash, chopped into small chunks (1 cup)
1 medium zucchini, chopped into small chunks (1 cup)
1 small onion, chopped (1 cup)
1 medium red bell pepper, de-seeded, ribs removed and chopped (1 1/2 cups)
1 medium sweet potato or yam, peeled and chopped (1 1/2 cups)
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
One (15-ounce) can black beans, drained and rinsed
One (10-ounce) can original Ro-Tel (tomatoes + chilies)
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
10 to 12 taco-sized corn tortillas
Canola or vegetable oil
Suggested add-ins: avocado, Cotija or feta cheese, lettuce, sour cream)
Directions:
1. Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.
2. Add all of your vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes, stir to re-distribute, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). This step may be prepared ahead of schedule- just refrigerate your veggies until ready to make your tacos.
3. In a medium skillet, heat the black beans and Ro-Tel tomatoes over low heat. In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the beans/Ro-Tel and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.
4. In a small skillet, heat 1/2 inch or less of oil over medium-high. When you can flick a drop of water in the oil and get a sizzle, you’re ready to fry your tortillas. Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides- you only need to cook it for about 20 to 30 seconds to soften it up. Remove the tortilla to a paper-towel-lined plate. Repeat with remaining tortillas, placing paper towels in between each cooked tortilla to absorb the oil.
5. Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings. Repeat with remaining ingredients. Leftovers are good for a couple of days!
*Chili powder may be substituted for smoked paprika, if necessary.
*If you don’t wish to fry your tortillas, you can soften them by heating 3 at a time in damp paper towels in the microwave (they’ll be more susceptible to tearing though). Or flour tortillas are a good choice too.
*Sub your favorite shredded cheese for the feta, if desired.
