Jazz up taco night with this recipe featuring roasted vegetables for a delicious melody of color, taste and nutrition!
1 16-ounce can pinto beans, drained and rinsed
2 tablespoons chicken or vegetable broth
1 teaspoon extra virgin olive oil
2 tablespoons yellow onion, chopped
1 small jalapeño pepper, seeded and minced
½ teaspoon garlic, minced
1 medium yellow squash, sliced into coins
1 medium zucchini squash, sliced into coins
1 small yellow onion, sliced
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
Before you begin: Wash your hands.
- Heat oven to 400°F (204°C).
- Puree beans and broth 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.
- Line baking sheet with aluminum foil. Cut the coins of squash and zucchini into quarters. Spray yellow squash, zucchini and sliced onion with cooking spray. Sprinkle with salt and pepper. Bake approximately 20 minutes, flipping sliced vegetables halfway through cooking time.
- 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, 1 tablespoon cheese and chopped tomatoes.
Serving size: 2 Tacos