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Roasted Veggie Tacos with Cilantro Lime Dressing

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Roasted Veggie Tacos with Cilantro Lime Dressing

Here’s a healthy sheet pan meal the whole family will love. Roasted veggies and black beans, served in corn or flour tortillas, drizzled with our creamy Cilantro-Lime Dressing, Enjoy!
Course: Entrée
Cuisine: Mexican
Servings: 6 2 taco each

Ingredients

  • CILANTRO LIME DRESSING:
  • 1/4 c. sour cream
  • 3 T. mayonnaise
  • 1 tsp. lime zest
  • 3 T. lime juice
  • 1 jalapeño pepper seeds and membrane removed
  • 1/2 c. packed cilantro leaves
  • 1/2 tsp. cumin
  • 1/4 tsp. kosher salt
  • 1/8 tsp. black pepper
  • VEGGIE TACOS:
  • 2 sm. zucchini cut into 1/4-inch pieces
  • 1 red bell pepper seeded and cut into 1/4-inch pieces
  • 1/2 med. red onion peeled and cut into 1/4-inch pieces
  • 20 cherry tomatoes halved
  • 1 T. olive oil
  • 1 tsp. chili powder divided
  • 1/2 tsp. cumin
  • kosher salt to taste
  • 1 (15 oz.) can black beans drained and rinsed
  • 24 (6-inch) Corn or flour tortillas warmed
  • 1 avocado diced into cubes for serving
  • Pickled jalapeño peppers for serving, optional

Instructions

  • CILANTRO-LIME DRESSING: Add sour cream, mayonnaise, lime zest and juice, jalapeño, cilantro, cumin, salt and pepper to a food processor fitted with a blade attachment or blender. Blend until smooth. Refrigerate until ready to serve.
  • ROAST VEGETABLES: Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper or foil.
  • Place zucchini, onions, bell peppers, and tomatoes onto the baking sheet. Drizzle with olive oil. Scatter 3/4 teaspoon of chili powder, cumin, and a few pinches of salt over the vegetables. Toss to coat. Roast in the oven stirring occasionally until tender, about 20 minutes.
  • Meanwhile, in a small bowl, combine black beans, remaining 1/4 tsp. chili powder and a drizzle of olive oil, stir to combine. Add beans to the baking sheet with vegetables. Continue to roast for an additional 5 minutes or until the beans are hot and vegetables done.
  • WARM TORTILLAS: Microwave Method - Wrap 6 tortillas in a slightly damp paper towel. Place on a microwave-safe plate. Microwave the tortillas on HIGH for 30 seconds. Check them after each 30-second period, if they need longer, flip them over and microwave for another 30 seconds. Repeat until they are warmed through.
  • Oven Method - Wrap tortillas in 4 stacks of 6 with aluminum foil. Place into a preheated 375 degree oven for 10 to 15 minutes, or until heated through.
  • TO ASSEMBLE: Fill each warmed tortilla with vegetables and black beans. Top with avocado, pickled jalapeños, and a drizzle of the cilantro-lime sauce. Serve with limes and extra sauce on the side.

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