Roasted Veggie and Black Bean Tacos

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, optional
• Sour cream and Mexican hot sauce for serving, optional

Directions

1. Preheat the oven to 400 degrees. Pile the first 6 ingredients onto a large baking sheet.
2. In a small bowl, mix the olive oil, canola oil, cumin, 1/2 tsp chili powder, and salt and pepper. The original amounts were 3/4 tsp salt and 1/4 tsp pepper, but season to taste. Pour the seasoned oil over the vegetables, toss until everything is coated, and arrange them in a single, even layer.
3. Roast for 10 minutes, take the pan out, stir the vegetables, and spread them back out again. Return the pan to the oven for 10 minutes longer, or until the vegetables are cooked the way you like them.
4. As the vegetables finish roasting, season the warmed black beans with salt and the remaining 1/2 tsp chili powder.
5. When the vegetables are done, add the black beans, cilantro, and lime juice, then toss everything together. Serve warm in tortillas. For corn tortillas, warm about 1/2 – 3/4 tsp veggie oil over medium heat in a non-stick skillet, add a tortilla, and swirl it in the pan. Cook until browned in spots, then lift it out, add another 1/2 tsp oil, and repeat. Finish with Queso Fresco, sour cream, and hot sauce if you’d like.