Roasted Vegetable & Black Bean Tacos

These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.

Ingredients

• 1 cup roasted root vegetables (see associated recipe)
• ½ cup cooked or canned black beans, rinsed
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon ground coriander
• ¼ teaspoon kosher salt
• ¼ teaspoon ground pepper
• 4 peaches corn tortillas, lightly toasted or warmed
• ½ avocado, cut into 8 slices
• 1 lime, cut into wedges
• Chopped fresh cilantro & salsa for garnish

Directions

• Step 1 Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.
• Step 2 Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.

Nutrition Facts

Serving Size: 2 TacosPer Serving:343.3 calories; protein 7.9g 16% DV; carbohydrates 44.4g 14% DV; exchange other carbs 3; dietary fiber 12.1g 49% DV; sugars 5.7g; fat 16.8g 26% DV; saturated fat 2.4g 12% DV; cholesterolmg; vitamin a iu 3364.9IU 67% DV; vitamin c 12.9mg 22% DV; folate 100.6mcg 25% DV; calcium 97.3mg 10% DV; iron 2.7mg 15% DV; magnesium 64mg 23% DV; potassium 700.8mg 20% DV; sodium 352.4mg 14% DV.Exchanges: 

2 1/2 Fat, 2 1/1 Starch, 1/2 Veg

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