Roasted Vegetables and Black Bean Tacos with Avocado-Tomatillos Salsa
Serves 4
Ingredients
- Roasted Vegetables and Black Bean Tacos
- 1 Small Japanese eggplant, chopped into 1-inch pieces
- 1 Cup chopped summer squash
- 1 Red bell pepper, chopped into 1-inch pieces
- 1 Cup cherry tomatoes, sliced
- Extra-virgin olive oil, for drizzling
- 4 Small tortillas
- 1 Cup cooked black beans, drained and rinsed
- 1 Avocado, diced
- Chopped cilantro
- 1 Serrano pepper, sliced, optional
- Crumbled cotija cheese, optional
- Sea salt
- Freshly ground black pepper
- Avocado Tomatillo Sauce
- â…“ Cup tomatillo salsa
- ¼ Cup pepitas
- ½ Avocado
- Handful of spinach
- 2 Tablespoons extra-virgin olive oil
- Lime juice, to taste
- Sea salt
- Freshly ground black pepper
Shopping List
- Japanese eggplant
- Summer squash
- Red bell pepper
- Cherry tomatoes
- Tortillas
- Black beans
- Avocado
- Cilantro
- Serrano pepper
- Cotija cheese
- Sea salt
- Tomatillo salsa
- Pepitas
- Spinach
- Lime
Instructions
- 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.