Roasted Vegetables & Black Bean Tacos

Roasted Vegetables & Black Bean Tacos

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From: EatingWell.com, April 2017

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 2 servings

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Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 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 corn tortillas, lightly toasted or warmed
  • ½ avocado, cut into 8 slices
  • 1 lime, cut into wedges
  • Chopped fresh cilantro & salsa for garnish

Preparation

  • Prep

  • Ready In

  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.
  2. Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.

Nutrition information

  • Serving size: 2 tacos
  • Per serving: 343 calories; 17 g fat(2 g sat); 12 g fiber; 44 g carbohydrates; 8 g protein; 101 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 3,365 IU vitamin A; 13 mg vitamin C; 97 mg calcium; 3 mg iron; 352 mg sodium; 701 mg potassium
  • Nutrition Bonus: Vitamin A (67% daily value), Folate (25% dv), Vitamin C (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 2½ fat, 2 1/1 starch, ½ veg

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