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Roasted Vegetable Tacos

I discovered this recipe via Pinterest. It is so yummy and the vegetables smell amazing while they are roasting!


Adapted from Naturally Ella

Vegetable Filling:

1 small zucchini, diced

1 small summer squash, diced

½ medium red onion, diced

1 ear sweet corn, removed from cob

1 cup cherry tomatoes, sliced in half

1 medium red pepper, diced

2 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons cumin

¼ teaspoon salt



1 tablespoon olive oil

1/2 small onion, finely diced

1 red bell pepper, finely diced

2 15oz cans black beans

1 tablespoon cumin

1/2 cup tomato sauce

1/2 teaspoon oregano

1/2 lime

Avocado Cream:

1 ripe avocado

⅓ cup plain yogurt

1 tablespoons lime juice


Everything Else:


4-6 hard taco shells


Preheat oven to 400˚.

Toss all of the veggies with olive oil, minced garlic, salt, and cumin.

Roast until tender and lightly browning.

While the veggies are roasting, heat the olive oil over medium heat. Add onions and peppers and sautee until they are soft.

Add black beans, cumin, tomato sauce, and oregano to onion and peppers.

Reduce heat to low and let beans simmer, until the roasting veggies are ready. Stir occasionally.

Whip together avocado, plain yogurt,and lime juice. Set aside.

Remove roasted veggies from oven.

Remove beans from heat. Add lime juice. Stir.

Toast tacos shells.

Serve beans and roasted veggies in the tacos shells with a dallop of the avocado cream and a sprinkling of feta.


Emily Windsnap

Family Hike