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Roasted Vegetable Tacos

by Jessica Cox, RD

Servings: 4 (2 Tacos Per Serving)
Nutrition Facts
Serving Size 2 Tacos
Amount per serving
Calories 309Calories from Fat 61
% Daily Value*
Total Fat 7g 
 Saturated Fat 2g 
 Trans Fat 0g 
Cholesterol 5mg 
Sodium 444mg 
Total Carbohydrate 53g 
 Dietary Fiber 11g 
 Sugars 9g 
Protein 13g 
Vitamin A8%
Vitamin C55%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


1 (16 oz) can pinto beans, drained and rinsed
2 tablespoon chicken or vegetable broth
2 tablespoon chopped yellow onion
1 small jalapeño pepper, seeded and minced
½ tsp minced garlic
1 tsp extra-virgin olive oil
1 medium yellow squash, sliced crosswise
1 medium zucchini squash, sliced crosswise
1 small yellow onion, sliced
Cooking spray
Salt and pepper to taste
8 (6-inch) corn tortillas
½ cup prepared green salsa
½ cup (2 ounces) crumbled queso fresco cheese
1 medium tomato, chopped


  1. Heat oven to 400°F.
  2. Puree beans in food processor until smooth. Heat olive oil in a small skillet over medium-high heat. Sauté chopped onion and jalapeño pepper 4 to 5 minutes or until tender. Add garlic and cook 1 minute more. Add bean puree and stir until well combined. Cook 4 to 5 minutes or until heated.
  3. Line baking sheet with aluminum foil. Spray squash, zucchini, and onion sliced with cooking spray and sprinkle with salt and pepper to taste. Bake approximately 20 minutes, flipping sliced halfway through cooking time.
  4. Heat tortillas. Spread approximately ¼ cup bean mixture onto each tortilla; top with approximately ¼ cup squash and onions. Finish each taco with 1 tablespoon salsa and 1 tablespoon cheese.
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About the author:

Jessica C Cox RD

Jessica Cox, RD

is a registered dietitian and chef with a passion for teaching people to eat healthy for a happy and delicious life. She is the culinary nutritionist at eMeals, a meal planning service that helps families across America enjoy healthy meals together. She regularly contributes original recipes and food and nutrition content to various publications.




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