Roasted Veggie Corn Tacos

While trying to incorporate as many vegetables as I can into dinner recipes for the week per usual, I stumbled across this one from Cooking Classy; a complete recipe that centered on nothing BUT vegetables. I’m sure you don’t necessarily need to use the same vegetables as the ingredients calls for if you don’t care for a particular one. Add something you like in place of! 


Roasted Veggie and Corn Tacos
Yields 9
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 2 ears of corn, kernels cut from cob
  2. 1 zucchini, diced
  3. 1 yellow squash, diced
  4. ¾ small sweet onion, diced
  5. 1 red bell pepper, diced
  6. 2 tomatoes, cored, seeded and diced
  7. 1 cup black beans, drained and rinsed
  8. ¼ cup cilantro, chopped
  9. 1½ tablespoons fresh lime juice
  10. 9 corn tortillas
  1. 1½ tablespoons olive oil
  2. 1½ tablespoons canola oil
  3. 1 teaspoon cumin
  4. 1 teaspoon chili powder
  5. pinch of salt and pepper
  1. Preheat oven to 400 degrees. Add all diced vegetables to a large well-greased baking sheet. Set aside.
  2. Using a small bowl, add together seasoning ingredients, stirring well. Drizzle seasoning overtop vegetables and toss so that they are evenly coated. Bake for 10 minutes, toss and bake an additional 10 minutes.
  3. Meanwhile, warm up black beans; seasoning lightly with salt and pepper.
  4. Remove roasted vegetables from oven and add black beans, cilantro and lime juice; tossing to coat evenly.
  5. Warm corn tortillas in a well-greased skillet over medium heat until they have slightly golden spots. Remove from skillet and top with vegetables, any kind of preferred crumbled cheese (feta, goat, queso fresco), sour cream and lettuce if desired.
Adapted from Cooking Classy
Adapted from Cooking Classy

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