Roasted Vegetables and Black Bean Tacos with Avocado-Tomatillos Salsa

Serves 4


  • Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 20-25 minutes.
  • Make the Avocado Tomatillo sauce. In a food processor, blend the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
  • Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce.
  • Serve with extra sauce on the side.

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