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Roasted Root Vegetable & Black Bean Tacos

Tacos are so versatile. You can put so many delicious things in a tortilla! Roasted vegetables are always a good choice.

  • Duration
  • Cook Time
  • Prep Time
  • 2-3Servings


  • 2 large parsnips, diced into ¼ inch pieces

  • 2 large carrots, diced into ¼ inch pieces

  • 1 small zucchini, deiced into ¼ inch pieces

  • 1-2 TBSP. olive oil

  • 1 tsp. cumin

  • 1 tsp. chili powder

  • 1 tsp. salt

  • 1 (15 oz) can pinto beans

  • flour or corn tortillas


  • Cilantro sprigs

  • Sour cream

  • Salsa

  • Shredded cheddar cheese


1. Preheat oven to 425°.

2. Place vegetables in a large bowl and drizzle with olive oil, cumin, chili powder, and salt. Toss well to coat.

3. Spread vegetables in a single layer on a baking sheet and place in the oven. Roast for 20-25 minutes, stirring once, or until the vegetables are tender and golden brown.

4. Add the beans to the baking sheet for the last 5 minutes to warm.

5. Serve the vegetable mixture in tortillas with toppings of your choice.

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