Scale
Ingredients
- 1 Tbs extra-virgin olive oil
- 1/2 cup fresh cilantro, chopped and used for topping tacos*
- 1 zucchini, halved and chopped
- 1 squash, halved and chopped
- 1 red pepper, sliced
- 1 cup of cherry tomatoes, sliced lengthwise
- 1/2 onion, chopped
- 1/2 lime, sliced and served with tacos
- Refried beans (recipe here)
Instructions
- Preheat oven to 400°
- Slice and chop veggies; place them in a bowl and lightly coat with olive oil and add a dash of salt
- On a sheet pan, spread veggies around (evenly) and place them in the oven for roughly* (depending on your chosen veggies) 35 minutes
- Prepare refried bean recipe, disregard if using store bought
- When your veggies are nearly done roasting, chop your cilantro, slice your limes, and crumble cotija cheese
- Serve family style, and enjoy!
Notes
I love cilantro and load it on my tacos. Feel free to use less than 1/2 cup when making this recipe.
- Category: Bites
- Cuisine: Vegetarian
Keywords: Roasted Veggie and Refried Bean Tacos