Roasted Veggie and Black Bean Tacos

Name: Roasted Veggie and Black Bean Tacos
Prep time: 15 min
Cook time: 20 min
Ingredients: 3 medium tomatoes, cored and seeded, diced* (1 1/2 cups); 2 ears corn, kernals cut from cob (1 1/2 cups); 1 medium zucchini, diced (1 1/2 heaping cups); 1 medium yellow squash, diced (1 1/2 heaping cups); 3/4 small yellow onion, chopped (scant 1 cup); 1 red bell pepper, diced (1 cup); 1 1/2 Tbsp olive oil; 1 1/2 Tbsp canola oil; 1 tsp cumin; 1 tsp chili powder, divided; Salt and freshly ground black pepper; 1 cup canned black beans, drained, rinsed and warmed; 1/3 cup cilantro, chopped; 1 1/2 Tbsp fresh lime juice; Corn or flour tortillas for serving; Queso fresco, for serving; Sour cream and Mexican hot sauce for serving (optional)

Roasted Veggie and Black Bean Tacos was pinched from <a href="http://www.cookingclassy.com/2014/09/roasted-veggie-black-bean-tacos/" target="_blank">www.cookingclassy.com.</a>

INGREDIENTS

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3 medium tomatoes, cored and seeded, diced* (1 1/2 cups)

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2 ears corn, kernals cut from cob (1 1/2 cups)

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1 medium zucchini, diced (1 1/2 heaping cups)

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1 medium yellow squash, diced (1 1/2 heaping cups)

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3/4 small yellow onion, chopped (scant 1 cup)

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1 red bell pepper, diced (1 cup)

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1 1/2 Tbsp olive oil

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1 1/2 Tbsp canola oil

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1 tsp cumin

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1 tsp chili powder, divided

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Salt and freshly ground black pepper

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1 cup canned black beans, drained, rinsed and warmed

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1/3 cup cilantro, chopped

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1 1/2 Tbsp fresh lime juice

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Corn or flour tortillas for serving

•

Queso fresco, for serving

•

Sour cream and Mexican hot sauce for serving (optional)

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