Name: Roasted Vegetable & Black Bean Tacos
Total time: 15 min
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 corn tortillas, lightly toasted or warmed; ½ avocado, cut into 8 slices; 1 lime, cut into wedges; Chopped fresh cilantro & salsa for garnish

4 Ratings

5 star values: 3
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Laura H

12/03/2021

The flavors in these tacos really come together well. It's easy to make them after prepping the Sheet-Pan Roasted Root Vegetables for the week's lunches (I've really enjoyed all of EatingWell's recipes that use those roasted veggies so far!) Instead of salsa, I add a small dollop of Greek yogurt to garnish these, which balances out the spices nicely.

JANOWA

01/26/2021

Delicious. Easy if you regularly stock the fridge with roasted veggies. Filling! Had to sub hummus for black beans which I didn't have. Didn't miss cheese at all and I'm a cheese hound!

zosia141

09/16/2020

1/2 cup of beans and 1 cup veggies in 2 servings sounds really light. We used that amount per taco and they were delicious. I think EW needs to fix servings or the recipe.

Dezrah

11/26/2018

This was surprisingly delicious. I use the roasted root veggies when following the EW meal plans. I had some extra a decided to try this out. Now it's my new favorite vegetarian taco.

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Roasted Vegetable & Black Bean Tacos

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Reviews (4)

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