Tacos are a Great Anytime Meal!

Living in Texas the past 23 years has taught me one thing for sure… Tacos can be eaten any time of day, and they make an especially good breakfast! Roasted Veggie and Black Bean Tacos are nutrient-dense and plant-based, and loaded with flavorful veggies, so try them the next time you need a taco fix!

At our house we have tacos for breakfast more than any other time, but on weekdays they usually consist of some leftover beans, avocado, and cilantro. Sometimes we will sauté a little zucchini, mushrooms, or onion on the side. On the weekends, we get more elaborate and roast some veggies or make a homemade salsa.

Vary Your Toppings

Don’t worry about following the recipe exactly. Use whatever veggies you have on hand, such as yellow squash, butternut squash, sweet corn, or other kinds of mushrooms.  I also love to top my tacos with homemade ume pickles. The possibilities are endless!

Make a Big Batch of Beans

You can make a big pot of homemade black beans once a month and freeze the leftovers in quart-sized ziplock bags. Once a week, take out a bag to thaw and reheat it with a little olive oil and salt to freshen it up. Sub pinto beans for black beans if you prefer.

If using canned beans, I’d take the time to sauté some onions and garlic, add the beans (that have been drained and rinsed), season with some sea salt, add a little water, and simmer for about 10 minutes to let the flavors blend. Beans right out of the can have no taste and usually need to be softened up too.

Pass the Salsa!

For me, salsa is optional. For others, a taco isn’t a taco without a spicy salsa! Here are some of my favorites if you’re into salsa!

No-Nightshade Verde Sauce

Salsa Doña, a creamy green salsa made with roasted jalapeños and garlic (inspired by my favorite Austin taco chain Tacodeli)

Classic Pico de Gallo, a chunky fresh salsa with tomatoes, onion, peppers, cilantro, and lime.

Cassava Tortillas are a Grain-Free Alternative

Have you tried Cassava tortillas? If you’re looking for a grain-free or corn-free tortilla, give them a try. There are at least 2 brands available in my area but I think the Siete brand Cassava tortillas are my favorite. They are much more expensive than corn tortillas but they are super delicious and will not break apart (tapioca flour makes them more pliable). Stock up when they go on sale and store extra packages in the freezer.

Roasted Veggie and Black Bean Tacos

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• Author: Rachel Zierzow
• Prep Time: 15 mins
• Cook Time: 25 mins
• Total Time: 40 mins
• Yield: 8 tacos 1x
• Category: Breakfast
• Cuisine: American

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Description

We love to make these tacos for breakfast in the fall and winter, but you can also serve them for lunch or dinner! Make extra veggies to have on hand at your next meal as a side or to make more tacos.

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Ingredients

Scale 1x2x3x

• 1 medium zucchini, small dice
• 1 medium sweet potato, small dice
• 1 cup green beans, trimmed and cut into bite-sized pieces
• 1 cup shiitake mushrooms, trimmed and sliced
• 1/2 teaspoon unrefined sea salt
• a few tablespoons extra virgin olive oil, divided
• 1/2 cup fresh cilantro, chopped
• 2 cups cooked and seasoned black beans
• 1 package non-GMO corn tortillas, El Milagro brand recommended
• 2 ripe avocados, sliced or cubed
• 2 limes, cut into wedges

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Instructions

1. Preheat oven to 400 degrees F. Line large sheet pan with parchment paper.
2. In a mixing bowl, toss together zucchini, sweet potato, and sweet corn, drizzle with 1 to 2 tablespoons olive oil, and sprinkle with salt.
3. Spread vegetables onto prepared sheet pan and roast in the oven for 10 minutes. Toss veggies to make sure they cook evenly and return to the oven for 10 minutes more. Check again and remove from oven when edges are starting to turn golden brown. If you have too many veggies for one sheet pan, you can do them in batches.
4. Place roasted veggies back into mixing bowl and mix in fresh cilantro. Cover and set aside.
5. In a small to medium saucepan, heat up black beans with a tablespoon of olive oil. When black beans are soft, mash with a fork or potato masher. Add a little water if needed. Season with a little sea salt if needed.
6. Heat a cast iron skillet (or nonstick skillet) over medium heat for about a minute. Add a few drops olive oil and place tortilla on hot skillet. Using a pancake spatula, flip tortilla every 10-15 seconds to heat up evenly on both sides. Remove to a plate or a tortilla warmer and make sure to cover with a clean towel or pot lid. Repeat with as many tortillas as you need for your meal, about 2 per person. Tortillas can also be kept warm in a 200 degree oven by placing in an ovenproof dish (like a pie plate) and keep covered with foil.
7. At the table, pass around the tortillas and each person can fill their tacos with roasted veggies and avocado. Garnish with a squeeze of lime.

Variations

1. Substitute some other vegetables, such as sweet corn, winter squash, red onion, or yellow squash.
2. Add some fresh baby arugula or some finely shredded green cabbage on the top of each taco.
3. Use pinto beans instead of black beans.
4. Serve with cassava tortillas (Siete brand) if you prefer them to corn tortillas.

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Share Your Roasted Veggie Tacos

Enjoy making your Roasted Veggie and Black Bean Tacos! Share your taco photos on Instagram with hashtag #cookloveheal so we can benefit from each other’s creative ideas.