black bean & roasted veggie tacos

How does Taco Tuesday sound today!? Mix it up and do an all veggie version that I promise won’t make you miss the meat.

Black Bean & Roasted Veggie Tacos

  • 1.5 cups cored, seeded and diced, tomatoes
  • 1.5 cups corn kernels (can, frozen or fresh!)
  • 1.5 heaping cups of diced zucchini (about 1 zucchini)
  • 1.5 heaping cups of diced yellow squash (about 1 squash)
  • 3/4 small yellow onion, chopped (a little less than 1 cup)
  • 1 cup diced red bell pepper (about 1 bell pepper)
  • 3 Tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder, divided
  • Salt and freshly ground black pepper
  • 1 cup canned black beans, drained, rinsed and warmed
  • 1/3 cup cilantro, chopped
  • 1 1/2 Tbsp fresh lime juice
  • Corn tortillas
  • Queso fresco, shredded cheese, or feta for serving


  • Preheat your oven to 400 degrees
  • Place the tomatoes, corn, zucchini, squash, onion and bell pepper on a large baking sheet. **make sure all the pieces are cut about the same size- except for the tomatoes. You can cut them a little larger- they will shrink in size** 
  • In a small bowl, mix together the olive oil, cumin, 1/2 tsp chili powder & salt and pepper. Drizzle this mixture over the veggies on your baking sheet- toss evenly to coat and spread them out.
  • Bake in the oven for 10 minutes- toss and spread out- then roast for 10 more minutes.
  • When the veggies are almost finished, warm up your black beans and toss them with salt and the rest of your chili powder, 1/2 tsp.
  • Once the veggies are finished roasting, add the black beans to them as well as the chopped cilantro and then drizzle lime juice over everything! Toss.
  • Heat up your corn tortillas in a skillet with a little bit of oil so they get some nice golden brown spots.
  • Then, serve ’em up and enjoy! Top with the cheese of your choice, sour cream, salsa- whatever you like!

These are amazing the next day as well. I take a non-stick skillet and pour the veggie mixture on one side with a little olive oil and a couple corn tortillas on the other side- warm everything up and then enjoy them all over again!


{vegan} mexican stuffed bell peppers

Need something healthy, delicious, and quick on the menu this week? I have a winner for you!

Vegetarian Quinoa Stuffed Peppers

  • 4 large bell peppers- any color
  • 1 cup quinoa
  • 15oz. can black beans
  • 1 cup corn (frozen/can/or fresh!)
  • 2 green onions
  • 2/3 cup salsa
  • 2 Tbsp nutritional yeast (it’s a vegan substitute for cheese- you can use your favorite cheese too if you’re not vegan)
  • 1 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 tbs hemp seeds
  • optional things to add: tomatoes, green chiles
  • optional toppings: guacamole, more salsa, more cheese (for non-vegan)!


Cook quinoa according to package directions- you can use vegetable broth instead of water for more flavor. Meanwhile, halve bell peppers, remove seeds, stems, and ribs and preheat oven to 350.

Rinse and drain black beans, corn, and slice the green onions. In a large bowl add the cooked quinoa and all remaining ingredients except for the bell peppers. Salt and add additional spices to taste!

In a lightly oiled/sprayed 9×13″ baking dish, place your bell peppers cut side up. Fill/stuff each with a generous amount of filling. Make sure to fill all the crevices – press down and keep stuffing! Cover dish with foil and bake for 35-40 minutes. Then, remove the foil and bake for 10 minutes more. Enjoy!