Ingredients
1½cupsmedium tomatoes,diced, cored and seeded
1½cupscorn,kernels cut from cob
1½cupsmedium zucchini,diced, heaping
1½cupsmedium yellow squash,diced, heaping
1cupsmall yellow onion,chopped, scant
1cupbell pepper,diced
1½tbspolive oil
1½tbspcanola oil
1tspcumin
2tspchili powder,divided
salt and freshly ground black pepper
1cupcanned black beans,drained, rinsed and warmed
⅓cupcilantro,chopped
1½tbspfresh lime juice
10corntortillas
queso fresco,for serving, optional
sour cream and Mexican hot sauce,for serving, optional
Preparation
Preheat oven to 400 degrees F. Place first 6 ingredients in a mound on a large baking sheet.
In a small bowl, stir together olive oil, canola oil, cumin, 1½ teaspoon chili powder, and salt and pepper.
Drizzle oil mixture over veggies on a baking dish, then toss to evenly coat and spread veggies into an even layer.
Bake in preheated oven for 10 minutes, then remove from oven and toss (then spread into an even layer again) and return to oven to roast for 10 minutes longer (or until they’ve reached the desired doneness).
Near the end of veggies roasting, toss warmed black beans with salt and remaining ½ teaspoon 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.
Top with queso fresco, sour cream, and hot sauce if desired.
