Roasted Veg­gie and Black Bean Tacos

Delight Gluten Free - - Indulge -

YIELD: 6 SERV­INGS PREP TIME: 20 MIN­UTES TO­TAL TIME: GLUTEN-FREE, DAIRY-FREE, EGG-FREE, RICE-FREE, NUT-FREE, SOY-FREE

2 cups chopped car­rots 2 cups chopped egg­plant 2 cups chopped zuc­chini 2 cups chopped broc­coli flo­rets 2 cups thinly sliced white onions 3 ta­ble­spoons olive oil 2 tea­spoons gar­lic pow­der 2 tea­spoons salt 1 tea­spoon cumin ½ tea­spoon chili pow­der 1 (14.5 ounce) can black beans, drained and rinsed 12 corn tor­tillas Op­tional gar­nishes: grated Mon­ter­rey Jack cheese and salsa

1. Pre­heat oven to 425 de­grees F. Line two bak­ing sheets with foil and spray with non­stick spray.

2. In a large mix­ing bowl, toss to­gether the car­rots, egg­plant, zuc­chini, broc­coli and onions. Driz­zle with olive oil, gar­lic pow­der, salt, cumin and chili pow­der and toss the veg­eta­bles un­til evenly coated.

3. Ar­range the sea­soned veg­eta­bles evenly across the two bak­ing sheets and then place into the oven for 25 to 30 min­utes un­til golden brown.

4. Mean­while, pour the black beans into a small pot and heat over medium heat un­til warmed.

5. To as­sem­ble the tacos, place a heap­ing por­tion of roasted veg­eta­bles in the cen­ter of each corn tor­tilla and top with a spoon­ful of black beans. Top with grated Mon­ter­rey Jack cheese and salsa be­fore serv­ing, if de­sired.

NU­TRI­TION PER SERV­ING: CALO­RIES: 245, FAT: 8G, SAT­U­RATED FAT 1G, CHOLES­TEROL: 0MG, SODIUM: 919MG, CAR­BO­HY­DRATES: 37G, FIBER: 11G, SUG­ARS: 7G, PRO­TEIN: 8G MAY - JUNE 2016

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