Budget-Friendly Roasted Veggie Tacos
Trying to eat a meatless, veggie-packed meal once a week? This recipe gives you all the flavor of tacos, but with so much more fiber and vegetables. Top them with avocado slices for extra flavor if you’d like.
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- Prep time
- 35 min
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- Servings
- 4 Servings
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- Serving size
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2=4 tacos
Ingredients
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nonstick cooking spray
- 1
- 1
-
-
medium zucchini (small dice)
- 2
- 2
-
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large carrots (small dice)
- 5
- 5
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small onion (small dice)
- 1
- 1
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red bell pepper (small dice)
- 1
- 1
-
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olive oil
- 1 1/2 tbsp
- 1 1/2 tbsp
-
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garlic (minced)
- 1 clove
- 1 clove
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tomatoes (seeded and diced)
- 1
- 1
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pinto beans (15-ounce, rinsed and drained)
- 1 can
- 1 can
-
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chili powder (Plus 1 teaspoon)
- 1 tbsp
- 1 tbsp
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cumin
- 1 tsp
- 1 tsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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corn tortillas (6-inch)
- 8
- 8
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lettuce (shredded)
- 1 cup
- 1 cup
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Queso fresco cheese ((or reduced-fat shredded cheddar))
- 1/2 cup
- 1/2 cup
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Spinach and Mushroom Quesadillas
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Bibb and Bean Burrito Bowl
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Directions
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Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
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Place zucchini, carrots, onions, and red pepper on baking sheet. Add olive oil and garlic; toss to coat. Bake for 15-18 minutes. Remove from oven.
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While vegetables are baking, heat a medium sauté pan over medium heat. Spray with cooking spray. Add tomato and sauté for 1 minute. Add beans, chili powder, cumin and pepper and sauté for 2 minutes. Add cooked vegetables to pan and mix well.
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Serve 1/2 cup veggie mixture in each taco and top with lettuce and cheese.