Roasted Veggie and Black Bean Tacos

 I'm just going to pretend the last year and a half didn't happen.  It's been that long since I've added anything to this blog.  Crazy.  I guess that's what working, having another baby, and moving to another town will do. But, now that I'm not working, I'm determined to start my little recipe blog back up again!  Good thing is, I've still been cooking, so I should have a lot to catch up on! I made this last week and it was so yummy I told Kevin that I just might post it.  This was a very simple weeknight meal....healthy too!  We didn't even miss the meat....and the kids both gobbled them up.  We opted for flour tortillas, but you could definitely use corn if you wanted.  We topped the tacos with queso fresco, which I am totally obsessed with now, sour cream, and salsa.  I think all of the toppings paired with the roasted veggies really made these so scrumptious. Please excuse the pitiful pictures, they were taken with my phone.....photography is so not my thing. Will definitely be making these again!

Roasted Veggie and Black Bean Tacos

recipe adapted from Cooking Classy

You will need:
-2 or 3 medium tomatoes, diced
-1 can of corn, drained
-1 medium zucchini, diced
-1 medium yellow squash, diced
-3/4 small yellow onion, chopped (little less than a cup)
-1 red bell pepper, diced
-1 1/2 Tbsp olive oil
-1 1/2 Tbsp canola oil
-1 tsp cumin
-1 tsp chili powder, divided
-salt and freshly ground pepper
-1 can black beans, drained, rinsed, and warmed
-1/3 cup cilantro, chopped
-1 1/2 Tbsp fresh lime juice, plus more lime wedges to squeeze over tacos
-corn or flour tortillas for serving
-queso fresco, crumbled for topping  *found in regular cheese section (I used Heb brand)
-sour cream, for topping
-salsa or hot sauce, for topping

Preheat oven to 400.  Place all the veggies in a large mound on a large baking sheet.  In a small bowl mix together olive oil, canola oil, cumin, 1/2 tsp chili powder, salt, and pepper.  Drizzle oil mixture over veggies and toss well to coat.  Spread out veggies in an even layer and bake in preheated oven for 10 minutes.  Take out of oven and toss veggies, spread out in an even layer again, and bake for another 10-15 minutes or until veggies are slightly browned and tender.  When veggies are almost done, warm the can of rinsed and drained black beans on the stove and season them with salt, pepper, and remaining chili powder.  When veggies are done, add the black beans and cilantro and drizzle lime juice over the top.  Toss well to coat.  Season with more salt/pepper if desired. Serve with warm tortillas, queso fresco, sour cream, and salsa.  Drizzle on more lime juice if desired.