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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray. | 2. Add all of your vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes, stir to re-distribute, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). This step may be prepared ahead of schedule- just refrigerate your veggies until ready to make your tacos. | 3. In a medium skillet, heat the black beans and RoTel tomatoes over low heat. In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the beans/Ro-Tel and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm. | 4. In a small skillet, heat 1/2 inch or less of oil over medium-high. When you can flick a drop of water in the oil and get a sizzle, you're ready to fry your tortillas. Place one tortilla in the hot oil and use tongs to press it down so it cooks on both sides- you only need to cook it for about 20 to 30 seconds to soften it up. Remove the tortilla to a paper-towel-lined plate. Repeat with remaining tortillas, placing paper towels in between each cooked tortilla to absorb the oil. | 5. Assemble tacos: Place a scoop of the roasted veggie/black bean mixture into a tortilla and add desired fixings. Repeat with remaining ingredients. Leftovers are good for a couple of days! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow squash	1	cup	chopped	-	-	-	-
zucchini	1	cup	chopped	21.08	3.8564	1.5004	0.3968
onion	1	cup	chopped	64.0	14.944	1.76	0.16
red bell pepper	1 1/2	cups	de-seeded chopped	-	-	-	-
potato	1 1/2	cups	peeled chopped sweet	173.25	39.3525	4.6125	0.2025
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
salt black pepper	1	kosher	ground	-	-	-	-
black bean	1	can	drained rinsed	991.8141	181.3769	62.8246	4.1301
rotel	1	can		-	-	-	-
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
paprika	1/2	teaspoon	smoked	3.2430000000000003	0.6209	0.1626	0.1482
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
sea salt	1/2	teaspoon		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
corn tortilla	10 -12		taco-sized	-	-	-	-
canola oil	1	canola		-	-	-	-
avocado	1			-	-	-	-
cotija cheese	1/4	cup		109.8	1.1909999999999998	6.0	9.0
lettuce	1			7.15	1.2265	0.7425	0.121

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.