Roasted Veggie & Black Bean Tacos Recipe


Healthy eating. Again, atop the list of priorities for 2014. I swear, at some point, I WILL figure it out. It’s a process, right?

Lucky for me, I live with my sister and she is a great, healthy cook who loves Pinterest and doesn’t mind making dinner for both of us. We’ve been eating delicious, colorful foods lately and it is glorious. So naturally, I wanted to let you guys in on the goodness and share one of the recipes she recently tweaked to make a yummy, filling dinner.

Roasted Veggie & Black Bean Tacos

Filling Ingredients:

  • 1 zucchini
  • 1 yellow squash
  • 15 cherry tomatoes
  • 1/2 an orange bell pepper
  • 1/2 an yellow bell pepper
  • 1/2 a red onion
  • extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tsp. cumin
  • 1/4 tsp. salt

Filling Directions:

Chop up all of the vegetables and place them in a large ziplock baggie. Add extra virgin olive oil, cumin, salt, and garlic cloves. Allow vegetables to marinate for six hours (optional step, but we think it really made it tasty!). Preheat the oven to 400 degrees. Roast in the oven until tender and lightly browned, about 20 minutes.


Avocado Cream Sauce Topping


  • 1 ripe avocado
  • 1/3 cup plain Greek yogurt
  • 1/4 cup cilantro
  • 1 tablespoon lime juice
  • 1 tsp. honey


Put all ingredients in a bowl. Whip until smooth. Try not to eat before the veggies are ready.

And Then…

Heat a few tortillas in the microwave (Ashley does it with damp paper towels in between them to keep em tasting fresh (yeah, she’s a pro) for ten seconds. Spoon a bit of black beans, a healthy helping of roasted vegetables, some Avocado Cream Sauce and goat cheese on the tortilla.

Recipe modified from Naturally Ella

Mmm, mmm. Makes a great Meatless Monday meal (if you’re into that). I sat down and fingered through Alex Fanzen’s new book while eating these. It’s adorable! Check it out on Amazon.

Many thanks to my resident chef, Ashley!

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Chelsea of little lessons in a big city

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