Roasted Vegetable & Black Bean Tacos

These hearty vegan tacos are quick and easy to make, perfect for busy weeknights. They are so tasty no one will miss the meat or dairy.

IngredientsIngredient Checklist

1 cup roasted root vegetables (see associated recipe)

½ cup cooked or canned black beans, rinsed

2 teaspoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon ground coriander

¼ teaspoon kosher salt

¼ teaspoon ground pepper

4 corn tortillas, lightly toasted or warmed

½ avocado, cut into 8 slices

1 lime, cut into wedges

Chopped fresh cilantro & salsa for garnish
DirectionsInstructions Checklist
Step 1
Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.

Step 2
Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.

Associated Recipes
Sheet-Pan Roasted Root Vegetables

Nutrition Facts
Serving Size: 2 Tacos
Per Serving:
343 calories; protein 7.9g; carbohydrates 44.4g; dietary fiber 12.1g; fat 16.8g; saturated fat 2.4g; vitamin a iu 3364.9IU; vitamin c 12.9mg; folate 100.6mcg; calcium 97.3mg; iron 2.7mg; magnesium 64mg; potassium 700.8mg; sodium 352.4mg.
Exchanges:
2 1/2 Fat, 2 1/1 Starch, 1/2 Veg