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Roasted Summer Vegetable Tacos

Servings 4 servings
Author Jessica Ivey, RDN

Ingredients

  • 1 medium zucchini, thinly sliced
  • 1 medium-size yellows quash, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 teaspoons olive oil
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 (6-inch) corn tortillas
  • 1 (16-oz.) can fat-free refried beans
  • 1/2 cup salsa verde
  • 1/2 cup crumbled queso fresco
  • 2 Roma tomatoes, chopped

Instructions

  1. Preheat oven to 400ºF. Toss together zucchini, squash, onion, olive oil, salt and pepper on a large rimmed baking sheet. Spread into a single layer.

  2. Bake for 15 to 20 minutes or until vegetables are crisp-tender.

  3. Heat tortillas in a large skillet over medium-high heat for 30 seconds on each side.

  4. Spread beans over tortillas; top with vegetables, salsa, cheese and tomatoes.