Roasted Veggie and Pinto Bean Tacos are a flavorful vegetarian combination. Taco Tuesday, Taco Thursday, whatever night of the week, tacos make for an easy weeknight dinner!
What’s your favorite go-to taco combination? Is there really a wrong answer? I think not. When tacos are for dinner it just puts me in a good mood. My Shrimp Tacos are quite possibly my favorite because of the mango salsa. And seeing how mangos are not in season right now, I’ve had to rotate my go-to taco combo! Blackened Fish Tacos are another great option for another seafood variation. My Roasted Butternut Squash and Black Bean Tacos are a great vegetarian option, but sometimes I think of butternut squash as more a fall flavor. That made me want to create another vegetarian option. Enter these Roasted Veggie and Pinto Bean Tacos!
Tacos really are a thing of beauty. They’re a perfect gateway for a complete meal: your tortilla of choice, protein of choice, veggie for a topping, and all the sauces to bring it together. Perfection and endless combinations if you ask me. Still in the thick of my masters classes and if there’s one thing I know, there’s no time to cook every night. Heat and eat and call it a day. Prepare your taco filling ahead of time because it reheats beautifully. The only thing I have to ‘cook’ are warming the tortillas. Taco Tuesday and Taco Thursday have been on rotation every week, simply rotating the protein and fillings. Less thought on what to cook and more simple meals has been making my life easier! Enter these Roasted Veggie and Pinto Bean Tacos.
Ingredients: Roasted Veggie & Pinto Bean Tacos
- Pinto Beans: Any bean will work here. Opting for pinto beans as they sometimes are not front and center. Every bean has protein, fiber, vitamins and minerals which help promote bowel regularity, manage blood sugars, reduce your risk for cancer and other chronic disease. Not to mention their affordability and versatility. Aim to rotate your beans and the reason why I used pinto beans.
- Roasted Veggies: My go-to combination is a mix of peppers, onions, and a squash. Here I used a poblano pepper for a bit of a smoky flavor. Poblano peppers are not hot/spicy. Pick which vegetables you like. Roasting veggies make them taste better. Promise.
- Taco Seasoning: Always have this in my spice drawer. Simple to make and use for regular tacos or as I did here to ‘blacken’ the fish. The best part about homemade seasoning mixes is that you can manage how much of any one spice you want (or don’t want). Salt is omitted here as you’ll see. I didn’t have time to make homemade tortillas and truth be told, sometimes bread products can be loaded. Any time I can cut back on sodium, I do. You won’t even miss it with all the flavor from these tacos!
- Lime Crema: Drizzled on top, this is my quick throw together: 1/2 cup mayonnaise, 1/2 cup Greek yogurt, juice of 1 lime (plus more to taste), 1 garlic clove, pinch of salt and pepper, handful of cilantro (optional), splash of water. Throw all together in a food processor for a smooth lime crema, or make sure to mix/whip really well.
- Toppings: Sliced Avocado, Pickled Onions, Crumbled Cotija Cheese. Remember the combinations are endless. Add more toppings or use less toppings and let the veggies shine through. Did I mention how tacos might be favorite meal??
How To Make Roasted Veggie & Pinto Bean Tacos
- Preheat: the oven to 400˚F. Line one large, rimmed baking sheet with parchment paper for an easier cleanup.
- Toss: your poblano pepper, regular peppers, and onion with 1-2 tablespoons of grapeseed oil to lightly coat all sides. Sprinkle with the taco seasoning and make sure to mix them all over. Your hands might be messy, but it’ll all be worth it. Arrange the veggies as best you can in a single layer on the sheet pan. Bake until the veggies are tender throughout and caramelized on the edges, about 15-20 minutes. Make sure to toss halfway through! I add the pinto beans at the end to simply ‘warm’ them up. They don’t require cooking, but you could also simply microwave them for a few seconds at a time to warm them up. Just don’t over heat them as they’ll explode and/or dry up in the microwave.
- Gather: the rest of your toppings. For the avocado, I keep it simple and just add a few slices to each taco. If you prefer it to be guacamole, here’s a quick and easy recipe for guacamole. Make the lime crema if you’re using. I’ve even used my Buttermilk Ranch Dressing and that was tasty as well!
- Warm: your tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a towel to keep them warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
- Serve: Start assembling your tacos. Scoop some pinto beans and roasted veggies down the center of your taco. Add any other toppings you see fit. Perfection in taco form. Enjoy!
Other Taco Recipes
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Roasted Veggie & Pinto Bean Tacos
Roasted Veggie and Pinto Bean Tacos are a flavorful vegetarian combination. Taco Tuesday, Taco Thursday, whatever night of the week, tacos make for an easy weeknight dinner!
- Total Time: 35 minutes
- Yield: 8 1x
Ingredients
- 1 can (15 ounce) pinto beans, no-added salt
- 1–2 tablespoons grapeseed oil
- 1 red onion, thinly sliced
- 1 poblano pepper, thinly sliced
- 2 bell peppers, thinly sliced
- 8 corn tortillas
- 2 tablespoons taco seasoning
- Toppings: cilantro, cotija cheese, avocado, Ranch Dressing or Lime Crema
Instructions
- Preheat: oven to 400˚F. Line one large, rimmed baking sheet with parchment paper for an easier cleanup.
- Toss: the poblano pepper, regular peppers, and onion with 1-2 tablespoons of grapeseed oil to lightly coat all sides. Sprinkle with the taco seasoning and make sure to mix them all over. Your hands might be messy, but it’ll all be worth it. Arrange the veggies as best you can in a single layer on the sheet pan. Bake until the veggies are tender throughout and caramelized on the edges, about 15-20 minutes. Make sure to toss halfway through! I add the pinto beans at the end to simply ‘warm’ them up. They don’t require cooking, but you could also simply microwave them for a few seconds at a time to warm them up. Just don’t over heat them as they’ll explode and/or dry up in the microwave.
- Gather: the rest of your toppings. For the avocado, I keep it simple and just add a few slices to each taco. If you prefer it to be guacamole, here’s a quick and easy recipe for guacamole. Make the lime crema if you’re using. I’ve even used my Buttermilk Ranch Dressing and that was tasty as well!
- Warm: your tortillas: In a small skillet over medium heat, warm each tortilla on both sides before transferring to a plate and covering with a towel to keep them warm. Repeat with each tortilla, stacking each warmed tortilla on the last.
- Serve: Start assembling your tacos. Scoop some pinto beans and roasted veggies down the center of your taco. Add any other toppings you see fit. Perfection in taco form. Enjoy!
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
1 thought on “Roasted Veggie & Pinto Bean Tacos”
Tacos are my favorite too! Love thinking of all the different combinations there are!