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.


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

1 Response

  1. suterekin says:

    These hearty vegan tacos are quick and easy to make, perfect for busy weeknights.