If you’re a huge fan of Taco Tuesday like myself, you are going to love these black bean and veggie tacos! These are another one of my favorite go-to meals, they make lots of left overs that you can easily turn into a bowl and eat with chips for lunch the next day…or go ahead and make more tacos! Let’s be honest, you can never have too many tacos! I also like to make taco bowls with this recipe and use brown rice instead of tortillas, so many options to switch this recipe up!
Veggie Tacos
Veggie Tacos
- 1 yellow onion, chopped
- 3 zucchini, chopped
- 1 bag of sweet baby peppers, chopped
- 1/2 tsp. garlic salt
- 1 tsp. cumin
- 2 tsp. chili powder
- 2 tablespoons olive oil
- 1 bag or can of black beans
- Flour or corn tortillas
- Fresh cilantro
- Romaine Lettuce
- Your favorite guacamole & salsa
Veggie Tacos
Instructions:
Pre-heat oven to 400 degrees
Chop up veggies and put in large bowl, toss in olive oil and seasonings until evenly coated
Put veggies on baking sheet and cook 20-30 minutes, until soft
Rinse & drain black beans, add to skillet, heat on medium for 3-5 minutes till heated through. Serve immediately
Once the veggies are cooked and the beans are heated, now it’s time to make yourself the tastiest little taco, likely multiple tacos! Top with your favorite taco toppings and enjoy! I love to add cilantro, guacamole, salsa, lettuce and hot sauce to my tacos!
Veggie Tacos