Roasted Veggie & Black Bean Tacos Recipe

roasted-veggie-tacos

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.

roasted-veggie-tacos-plate

Avocado Cream Sauce Topping

Ingredients:

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

Directions:

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!

This Post Brought to You By…

chelsea-llinabc

Chelsea of little lessons in a big city

Currently: Braving the cold in Des Moines, Iowa while dreaming about and planning for her wedding on the beaches of the Dominican Republic in October. Sounds magical, does it not?!

Usually: Sharing a collection of the little things that make life better on little lessons in a big city (she’s one of my go-to’s for how-to, DIY, good food and cocktail recipes).

Most Recently: Giving us the low-down on How To Do An At-Home ManicureOne of my favorite things!

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  • http://www.tossingthescript.com/ Rachel Sedaker

    So, as a vegetarian with a corn allergy, I am really excited about this taco recipe! So do-able for me, and it looks and sounds delicious.

    • http://allthingseblog.com/ Erika Sevigny

      Ah they are perfect for you! They really were delicious :)

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  • http://travel-babbles.com/ Kym @ Travel Babbles

    This looks AMAZING. Specifically the avocado cream sauce. This IS happening in my life. Thank you for sharing – and great job with the food photography ;)

    • http://allthingseblog.com/ Erika Sevigny

      Ha thanks, iPhone + vsco cam for the win! ;) Hope you like it!

  • http://sunnywithchancesprinkles.blogspot.com Chelsea Thom

    I can’t even get over how amazing these look! I can’t wait to make them! YUM!

  • Ashley

    These look amazing and delicious! I can’t wait to give these a try!

  • http://livingwhatyoulove.com/ Robyn Petrik

    What a great veggie option, this looks so good! I’d be curious to try and make this vegan too.

    • http://allthingseblog.com/ Erika Sevigny

      Absolutely. I’m sure it would be tasty as a vegan dish too – the avocado was my favorite part!

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