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Amazing Roasted Vegetable Soft Tacos
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Ingredients (use vegan versions):
- 1 each red and yellow bell peppers, cut into bite sized pieces
- 1 lb of asparagus, ends snapped off, cut into thirds
- 1 each zucchini and yellow squash, halved length wise and sliced
- 1 red onion thinly sliced in rings
- 1 cup baby carrots
- 3 tablespoon olive oil
- salt and pepper to taste
- whole wheat tortillas
- 1 can of Busch's Chili Magic pre-seasoned beans (med traditional is vegan) *if you cannot find Chili Magic, a can of red kidney beans can be used instead, but is not as flavorful
Directions:
Heat oven to 450 degrees F. Put all ingredients in a
large roasting pan. If it is piled too high, use two pans.
Toss with olive oil and salt/pepper.
Roast 30 to 40 minutes, stirring a few times, until the
veggies are tender. Place beans in a large pan (I like
to use my wok for this) and heat with roasted veggies.
Place in tortillas and enjoy!
This recipe sounds plain, but the flavor is so wonderful!
*the veggies can also be used in pasta, so put a little
aside for another night.
Serves: 4
Preparation time: 45 min
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