Amazing Roasted Vegetable Soft Tacos

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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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