Roasted Veggie and Black Bean Tacos


I love when I make a healthy meal that my whole family really does enjoy, and my family totally loved these tacos (my meat loving husband included)! My husband looked stunned after his first bite, right after which he exclaimed, “wow, I can’t believe they really are so good!” I don’t know why he acts so surprised because all of the healthy things I’ve made lately he’s really liked. When it looks healthy he just assumes he’s not going to like it I guess, and like I said he’s a meat lover so when he sees something consisting of mainly veggies he acts like it’s so foreign. My kids even finished there’s off, which is rare lately to get them to finish something. Usually I’m begging them to eat four more bites.  And me of course, I had two for dinner then was so glad I had left overs for lunch the next day. I just ate what was left plain with just a little bit of Queso Fresco. It’s so good it doesn’t even need a taco shell or a heaping mound of assorted toppings.

Roasted Veggie and Black Bean Tacos | Cooking Classy

These healthy tacos can be made vegan or gluten-free. If making vegan just leave off the sour cream and cheese or use vegan substitutes. If making gluten-free just be sure to use gluten free labeled ingredients (like the corn tortillas).

This would also make a great filling for a number of other Mexican type dishes like burritos, quesadillas and enchiladas. Enjoy the last few weeks of summer by making this veggie loaded, Southwestern inspired Roasted Veggie and Black Bean tacos!

Roasted Veggie and Black Bean Tacos | Cooking Classy

Roasted Veggie and Black Bean Tacos | Cooking Classy


Roasted Veggie and Black Bean Tacos

Yield: Makes enough for about 9 tacos

Prep Time: 15 minutes
Cook Time: 20 minutes


  • 3 medium tomatoes , cored and seeded, diced* (1 1/2 cups)
  • 2 ears corn , kernals cut from cob (1 1/2 cups)
  • 1 medium zucchini , diced (1 1/2 heaping cups)
  • 1 medium yellow squash , diced (1 1/2 heaping cups)
  • 3/4 small yellow onion , chopped (scant 1 cup)
  • 1 red bell pepper , diced (1 cup)
  • 1 1/2 Tbsp olive oil
  • 1 1/2 Tbsp canola oil
  • 1 tsp cumin
  • 1 tsp chili powder , divided
  • Salt and freshly ground black pepper
  • 1 cup canned black beans , drained, rinsed and warmed
  • 1/3 cup cilantro , chopped
  • 1 1/2 Tbsp fresh lime juice
  • Corn or flour tortillas for serving
  • Queso fresco , for serving
  • Sour cream and Mexican hot sauce for serving (optional)


  1. Preheat oven to 400 degrees. Place first 6 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste). Drizzle oil mixture over veggies on baking dish, then toss to evenly coat and spread veggies into an even layer. Bake in preheated oven 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast 10 minutes longer (or until they've reached desired doneness).
  2. Near the end of veggies roasting, toss warmed black beans with salt and remaining 1/2 tsp chili powder. Once veggies are done roasting, add black beans along with chopped cilantro and drizzle lime juice over top and toss. Serve warm over tortillas (I preferred corn vs. flour, I tried both. I recommend heating about 1/2 - 3/4 tsp veggie oil slightly over medium heat in a non-stick skillet, add corn tortilla and swirl. Cook until golden brown in spots, then lift, add another 1/2 tsp and repeat). Top with Queso Fresco, sour cream and hot sauce if desired.
  3. *Dice all the veggies about the same size so they all cook evenly, except for the tomatoes (and corn obviously). I diced the tomatoes bigger because they shrink the most since they have a higher water content than the others.
  4. Recipe Source: Cooking Classy

Roasted Veggie and Black Bean Tacos | Cooking Classy


  • Averie @ Averie Cooks: Veggies like this, with our without cheese, sauce, taco shells, etc. this is my daily eats. Love love love seeing those gorgeous, rainbow-colored veggies! I love that this recipe is healthy and no doubt tastes amazing for your whole family to be cleaning their plates! September 4, 2014 at 5:49pm Reply

  • Christina @ but i’m hungry: Yum, these look great. Always looking for new ideas for vegetarian taco fillings! September 4, 2014 at 7:19pm Reply

  • Katrina @ Warm Vanilla Sugar: I can definitely see why the whole family enjoyed this! It looks lovely! September 4, 2014 at 7:44pm Reply

  • Laura (Tutti Dolci): I think I could eat that entire tray of roasted veggies! Love these colorful and healthy tacos! September 4, 2014 at 8:24pm Reply

  • Chelsea @chelseasmessyapron: I love all your veggie pictures – you are sooo talented Jaclyn! And these tacos look amazing – my kind of weeknight dinner for sure! Pinned :) September 5, 2014 at 6:06am Reply

    • Jaclyn: Thanks so much for the compliment Chelsea :) and thanks for pinning! September 5, 2014 at 3:23pm Reply

  • Marla Meridith: Wow! These tacos look great & I need to make them this weekend! September 5, 2014 at 7:11am Reply

    • Jaclyn: Thanks Marla! You totally should :). I want them again already. September 5, 2014 at 3:22pm Reply

  • Lisa Green: This looks sooooo good, must try! Thanks for sharing! September 5, 2014 at 4:07pm Reply

  • Nicole @ Just Live It: I recently discovered your blog and am currently ‘stalking’ (in a non-creepy way) your Pinterest site. :) Very rarely do I come across a blog in which I would make EVERY… Single… Recipe. Everything you make sounds delicious, and the pictures are beautiful… and drool-worthy! :) Thank you so much for sharing!!! I can’t wait to get cooking! September 6, 2014 at 7:31am Reply

    • Jaclyn: I’m so happy to hear you are stalking :)! I hope you love whatever you try! September 6, 2014 at 11:17pm Reply

  • Ordinary Blogger (Rivki Locker): It’s always somewhat insulting when my family tells me they can’t believe my food is good. :)
    These do look wonderful, LOVE the colors. Bookmarking it to try soon. Thanks for sharing! September 6, 2014 at 9:16pm Reply

  • Kelly: Excellent! My entire family and little kids loved them. These may be my new meatless Monday go to dish! September 16, 2014 at 6:37pm Reply

    • Jaclyn: I’m so glad your family liked these tacos Kelly! Thanks for your feedback! September 16, 2014 at 8:38pm Reply

  • Michelle Gomes: These look amazing. Any suggestions to replace zucchini? My family won’t eat it September 19, 2014 at 10:09am Reply

    • Jaclyn: More yellow squash, or you could add in partially baked then diced sweet potatoes. September 19, 2014 at 2:36pm Reply

  • Cynthia: My husband and I made these tacos for dinner tonight and they are delicious! Mmmm was the only word that was coming out of our mouths! If you haven’t made them yet, you are missing out! Thank you for the yummy recipe! I can’t wait to have them again! October 19, 2014 at 8:18pm Reply

    • Jaclyn: I’m so glad you both liked them Cynthia! Thanks for leaving a comment! October 19, 2014 at 10:16pm Reply

  • Sabrina @ Dinner, then Dessert: These look absolutely delicious. I made them last night and just threw in a few extra spices and served them over spanish rice. Thanks for the recipe! May 2, 2015 at 5:11pm Reply

    • Jaclyn: You’re welcome, thanks for the thanks! Glad you tried it! May 2, 2015 at 10:20pm Reply

  • Tera: I made these last night and have been raving about them all day! Sooo good and easy! Thank You! May 8, 2015 at 1:03pm Reply

  • Alyssa: I made these tonight and added pinto beans (made from dried beans) and they were amazing! I also made some guacamole for topping and skipped cheese and sour cream for an awesome vegan meal! Thanks for sharing! June 29, 2015 at 6:55pm Reply

  • Mollie: I made these tacos for dinner tonight, they were delicious. I’ll add this recipe to my regular rotation. Thank you!! July 30, 2015 at 6:02pm Reply

    • Jaclyn: I’m so glad you liked them enough to add them to your dinner rotation :)! Thanks for your comment Mollie! July 30, 2015 at 11:37pm Reply

  • Bethany: A friend shared this recipe with me a while ago and we finally got around to having it for dinner tonight. Yummy! October 12, 2015 at 6:42pm Reply

  • Maria: Oh my word- these were AMAZING!!! Not only that, but we just added the leftovers to (Alesia brand) hashbrowns and holyyyyy smokes!!! We had it with scrambled eggs and some diced up avocado on top. If you haven’t done this, do yourself a favor and don’t wait another minute! The seasonings mixed with the potatoes perfectly. As soon as we finished I told me husband I should have taken a pic… Next time I’ll share the pic. Because there WILL be a next time. 😉
    Thanks for sharing this awesome recipe! July 22, 2016 at 10:18am Reply

  • IG#1: It looks and sounds delicious. But 30 minutes? That’s a lot of chopping! February 12, 2017 at 3:06pm Reply

  • Khrissy: Just made this and it’s awesome! Love the filling mix of veggies, I prepped a bunch for the weekend and have already had chorizo/egg/veggies tacos with it! The lime is a perfect touch. So good! August 13, 2017 at 10:22am Reply

    • Jaclyn: So glad you loved them! August 15, 2017 at 12:40pm Reply

  • Amy B: I don’t care for yellow squash or roasted tomatoes so I use some diced carrots instead. So yummy! This is a frequent go to dinner at my house. Thank you! August 17, 2017 at 5:06pm Reply

    • Jaclyn: Great idea! Glad you liked it! August 18, 2017 at 12:42pm Reply

  • Raquel: Hi! I got married a few months ago and I was stressed about learning how to cook for my husband. Your recipe was so easy to follow and DELICIOUS. My husband LOVED it. Thank you so much!

    One Happy Newlywed <3 August 19, 2017 at 8:16am Reply

  • Madi Siren: Has anyone tried freezing burritos with this veggie collection? I’m wondering if I could turn this into frozen breakfast burritos. Thought? August 27, 2017 at 11:40am Reply

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