Roasted Vegetable & Black Bean Tacos

Canned food is NOT anti inflammatory.

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.

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!

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.

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.