Ya know, it’s much harder to come up with vegetarian meals than initially thought … especially with slightly picky teenagers.
When I saw this recipe I figured it would be something new, in a crunchy shell (which makes everything better) and can have chicken added for my dear carnivore.
LOTS OF CHOPPING! But after the chopping prep there’s just stirring and eating!
- 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 T 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 + chiles)
- 1 t ground cumin
- 1/2 t smoked paprika
- 1/2 t garlic powder
- 1/2 t dried oregano
- 1/2 t sea salt
- 1/4 t freshly ground black pepper
- 10 to 12 taco-sized corn tortillas
- canola or vegetable oil
- To serve with tacos: avocado, shredded cheese, lettuce, sour cream, lime wedges
NOTE: I used crunchy taco shells, the ones that stand on their own … it’s the preferred thing here, and I have enough battles without taco shells being one of them.
NOTE NOTE: Nope, next time there will be NO Ro-Tel, but a can of diced tomatoes. This packs enough flavor without all the heat which makes some of the delicate palates here frown!
Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.
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, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). The veggies can be roasted ahead of time, just refrigerate until ready to make the tacos.
In a medium skillet, heat the black beans and tomatoes over low heat.
In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the beans and tomatoes and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.
All that’s left is to assemble the tacos! Around here the veggies were int he pan with bowls of avocado slices, limes, lettuce, and shredded cheese. Grilled shredded chicken on the side for those who like more protein!
Filed under: Dinner, Mexican, Recipe blog, recipes, Vegetarian | Tagged: black beans, Dinner, food, Mexican, Recipe blog, Recipes, Tacos, Vegetarian | 6 Comments »
From the Bookshelf 