Lunch, Dinner and Entrees, Mexican

Roasted vegetable Taco

VEGAN, VEGETARIAN, NUT-FREE, GLUTEN-FREE

After that decadent bisque 🍲 and perfectly steamed tamales 🫔, it is good to go light on our main course. Mexican night can never be done without tacos. 🌮

Today’s tacos are versatile, light and extremely easy to assemble. It is roasted Vegetable Tacos. Squash, zucchini and a variety of cooked beans roasted with taco seasoning to a crisp texture. Roll them up in a colorful array of tortilla shells, top them with readymade salsa and you have dinner in 20 minutes. Just the time it takes to roast up the veggies. 

Roasted vegetable Tacos

Today’s tacos are versatile, light and extremely easy to assemble. It is roasted Vegetable Tacos. Squash, zucchini and a variety of cooked beans are roasted with taco seasoning to a crisp texture. Roll them up in a colorful array of tortilla shells, top them with readymade salsa and you have dinner in 20 minutes. Just the time it takes to roast up the veggies. 
Prep Time15 mins
Cook Time5 mins
Course: Main Course
Cuisine: Mexican
Servings: 16 Tacos

Ingredients

  • 16 Tortilla shells variety of colors
  • 16 tbsps Salsa readymade
  • Cilantro for garnish chopped

Taco filling –

  • 2 Zucchini cubed
  • 2 Squash cubed
  • 1 can Black beans washed and drained
  • 1 can Pinto beans washed and drained
  • 2 tbsps Taco seasoning
  • 2 tbsps Oil
  • Salt to taste

Instructions

  • Mix all the Taco filling ingredients on a large cookie sheet
  • Roast at 450 degrees hot oven for 10 minutes
  • Remove from oven, stir and return to oven
  • Roast for another 5-10 minutes until crisp texture
  • Take taco shells, toast on a cast iron pan, spread 1-2 tbsps of the roasted vegetable mixture, top with a tablespoon of salsa and chopped cilantro 
  • Fold and serve taco with a simple side of freshly smashed guacamole

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