By Grocery List Plus Editorial Staff | Published on October 3, 2026
Roasted Veggie and Black Bean Tacos
Recipe GLPR69ed80fde69208
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Average rating: 4.8 (1)
Colorful roasted vegetables tossed with warm black beans, fresh cilantro, and lime juice, then served in soft tortillas and topped with crumbled queso fresco. This vegetarian-friendly taco is full of flavor and makes a great appetizer or light meal.
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Ingredients
1½ tbsp Canola oil
1½ tbsp Olive oil
1 medium Red bell pepper, diced
1 medium Yellow squash, diced
1 medium Zucchini, diced
1½ cup Corn kernels
¾ small Yellow onion, chopped
1 tsp Cumin
1 tsp Chili powder, divided
Salt
Black pepper
1 cup Canned black beans, drained and rinsed
⅓ cup Fresh cilantro, chopped
1½ tbsp Fresh lime juice
3 medium Tomatoes, cored, seeded, and diced
9 count Corn or flour tortillas
4½ tsp Vegetable oil for warming tortillas
½ cup Queso fresco for serving
Directions
Preheat your oven to 400°F.
On a large baking sheet, arrange the diced red bell pepper, yellow squash, zucchini, corn kernels, and chopped yellow onion in an even layer.
In a small bowl, whisk together the canola oil, olive oil, cumin, and 1/2 teaspoon of the chili powder. Season with salt and black pepper to taste.
Drizzle the oil mixture evenly over the vegetables on the baking sheet, then toss well to coat all pieces evenly. Spread the vegetables into a single layer.
Roast in the preheated oven for 10 minutes. Remove the sheet from the oven and toss the vegetables to promote even cooking. Spread them back into a single layer and return to the oven.
Continue roasting for another 10 minutes or until the vegetables are tender and lightly charred in spots, depending on your preferred doneness.
While the vegetables are finishing to roast, warm the black beans in a small saucepan over medium heat. Once warm, toss them with the remaining 1/2 teaspoon chili powder and a pinch of salt.
When the vegetables are done roasting, remove them from the oven and add the warm black beans, chopped cilantro, and diced tomatoes. Drizzle with fresh lime juice and toss gently to combine.
Warm the tortillas: Heat about 1/2 to 3/4 teaspoon of vegetable oil in a non-stick skillet over medium heat. Place a tortilla in the pan and swirl it gently until golden brown spots appear, about 1 minute per side. Repeat with remaining tortillas, adding 1/2 teaspoon oil to the pan for each tortilla.
Spoon the roasted vegetable and black bean mixture into the warm tortillas. Top with crumbled queso fresco and serve immediately.
Comments
This hits nearly every mark for a Charlotte weeknight: bell peppers, squash, zucchini, and corn are standard at every grocery chain, black beans cost under a dollar a can, and the spices (cumin, chili powder) are pantry staples at ALDI or Harris Teeter. Queso fresco is the only ingredient requiring a deliberate stop—Food Lion or Harris Teeter have it in the cheese case, but smaller-format ALDI and some Walmart locations may not. The roasting method is forgiving, hands-off once the sheet goes in the oven, and leftover filling reheats perfectly for lunch bowls or quesadillas the next day. Budget 15 minutes active time plus 25 roasting, well under the typical stated prep; cost per serving lands around $1.50–$2.00 depending on tortilla choice, making this genuinely budget-friendly.
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