Roasted Summer Vegetable Tacos
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The 2015 Dietary Guidelines for Americans recommend including three servings per week of beans for the average adult as part of a healthy diet. Beans provide high-quality protein, making them an adequate substitute for meat at the center of the plate, and they’re an excellent source of fiber. Try these veggie-ful tacos for a kid-friendly way to get your family eating more vegetables and beans.
Roasted Summer Vegetable Tacos
Servings 4 servings
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
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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.
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Bake for 15 to 20 minutes or until vegetables are crisp-tender.
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Heat tortillas in a large skillet over medium-high heat for 30 seconds on each side.
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Spread beans over tortillas; top with vegetables, salsa, cheese and tomatoes.
