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Veggie Tacos

Ingredients:

Taco Seasoning for Veggies

  • 1.5 Tbsp. Canola Oil
  • 1.5 Tbsp. Olive Oil
  • 1.5 Tsp. Ground Cumin
  • ¼ Tsp. Chili Powder
  • ¼ Tsp. Garlic Powder
  • ¼ Tsp. Onion Powder
  • ½ Tsp. Paprika
  • ¼ Tsp. Dried Oregano
  • 1 Tsp. Salt
  • Pepper to taste

Veggies (replace any of these with your veggie of choice)

  • 1 Cup Baby Heirloom Tomatoes, Quartered
  • 1 Cup Butternut Squash, Diced
  • 1 – 15.25 oz Can Corn
  • 1 Cup Baby Zucchini, Diced
  • 1 Cup Yellow Squash, Diced
  • ½ Small Red Onion, Chopped
  • 1 Bell Pepper, Diced (Red or Green)
  • 1 – 15 oz Can Black Beans, Drained
  • 1/3 Cup Cilantro, Chopped
  • 1-2 Limes, Juiced
  • Corn Tortillas

Optional Toppings

  • Queso Fresco
  • Sour Cream
  • Guacamole
  • Diced Avocados

Instructions:

  1. Preheat oven to 400°
  2. Prepare the taco seasoning and mix together the olive oil, canola oil, cumin, chili powder, garlic powder, onion powder, paprika, oregano, salt, and pepper.
  3. In a large bowl, combine all of the veggies and mix in the taco seasoning.
  4. Spread the veggies onto a tinfoil-lined baking sheet in an even layer and bake for about 20 minutes. Halfway through, take the veggies out of the oven, toss, and put them back in the oven for the remaining time.
  5. Heat the black beans in a saucepan or in the microwave in a microwave-safe container.
  6. Add the warmed black beans and cilantro to the roasted veggies and drizzle with lime juice. Toss.
  7. Scoop the veggie mixture into warmed tortillas and top with queso fresco, sour cream, and guacamole or diced avocados.