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Amazing Roasted Vegetable Soft Tacos
Ingredients (use vegan versions):
  • 1 each red and yellow bell peppers, cut into bite sized pieces
  • 1 lb of asparagus, ends snapped off, cut into thirds
  • 1 each zucchini and yellow squash, halved length wise and sliced
  • 1 red onion thinly sliced in rings
  • 1 cup baby carrots
3 tablespoon olive oil
  • salt and pepper to taste
  • whole wheat tortillas
  • 1 can of Busch's Chili Magic pre-seasoned beans (med traditional is vegan) *if you cannot find Chili Magic, a can of red kidney beans can be used instead, but is not as flavorful Directions:

    Heat oven to 450 degrees F. Put all ingredients in a large roasting pan. If it is piled too high, use two pans. Toss with olive oil and salt/pepper.

    Roast 30 to 40 minutes, stirring a few times, until the veggies are tender. Place beans in a large pan (I like to use my wok for this) and heat with roasted veggies. Place in tortillas and enjoy!

    This recipe sounds plain, but the flavor is so wonderful!

    *the veggies can also be used in pasta, so put a little aside for another night.

    Serves: 4

    Preparation time: 45 min


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