recipe no. 2: roasted veggie tacos

today for a quick lunch in between shifts at work i wanted to make tacos, but i wanted a healthier, lighter version of the typical refried beans, ground meat, cheese and hot sauce we usually gravitate toward. so I found a recipe for roasted veggie tacos that was simple, quick, easy and full of flavor. i found this recipe on inspiredtaste.net, but modified it a little based on what we like.

prep time: 20 minutes (cut in half if two people chop veggies)

cook time: 25 minutes

cost: $20 for all the things including hot sauce, tortillas, & tortilla chips

what you'll need:

• 1 large zucchini

• 1 small sweet onion

• 1 red bell pepper

• 1 avocado

• 1 15 oz can black beans

• 12 cherry tomatoes

• half a bag frozen corn

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• salt to taste

• queso fresco

• hot sauce of your choosing (we love cholula, & got chili garlic today - highly recommend)

• 1 bag tortillas

what you'll do:

1. preheat the oven to 425

2. chop onions

3. cut zucchini into 1/4 inch pieces

4. halve tomatoes

5. dice red pepper

6. drain black beans & put in sauce pan

7. grease roasting pan & evenly distribute veggies onto pan

8. drizzle veggies with olive oil & season with chili powder & salt, toss to coat

9. roast veggies for 25 minutes, stirring occasionally

10. heat beans on low for about 10 minutes

11. cut the avocado into small pieces

12. when veggies are almost done, microwave the corn

13. when veggies are done, time to assemble

14. pile on the veggies, beans, corn, queso, & sprinkle that hot sauce

servings: we each got four heaping tacos with a little of everything left over