Direction

1. Preheat your oven to 375 degrees F.

2. Wash and chop the red bell pepper, green bell pepper, onion, and zucchini into small bite-sized pieces.

3. In a large mixing bowl, add the chopped veggies, 1 tablespoon of olive oil, 1 teaspoon of salt, 1 teaspoon of pepper, 2 teaspoons of chili powder, 2 teaspoons of cumin, 1 teaspoon of paprika, and 1 teaspoon of oregano. Mix well to evenly coat the veggies with the oil and spices.

4. Spread the seasoned veggies onto a baking sheet in a single layer. Roast them in the oven for 15-20 minutes, or until they are slightly charred and cooked through.

5. While the veggies are roasting, drain and rinse the black beans in a colander. Set them aside.

6. Heat a large skillet over medium heat with 1 tablespoon of olive oil. Add the black beans to the skillet and season with a pinch of salt, pepper, chili powder, cumin, paprika, and oregano. Cook for 5-7 minutes, stirring occasionally.

7. Warm up the tortillas in a separate skillet or in the microwave.

8. Assemble your tacos by adding a spoonful of the black beans onto each tortilla, followed by a generous amount of the roasted veggies. Top with optional toppings such as avocado, salsa, shredded cheese, and cilantro.

9. Serve and enjoy your delicious Roasted Veggie & Black Bean Tacos! You can also add a squeeze of lime juice for extra flavor.