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