Roasted Veggie and Black Bean Tacos

1/2 Cup Black Beans

Clean, rinse and overnight soak the beans in water

1/2 Tsp Salt
2 Cups Water

Rinse the beans and cook with salt and water for 3 whistles.

Yields: 1 and 1/2 Cups Cooked Black Beans.

1 and 1/2 Tbsp Olive Oil
1 and 1/2 Tbsp Coconut Oil
1 Tsp Cumin Ground
1/2 Tsp Chili Powder
3/4 Tsp Salt
1/4 Tsp Pepper Powder

In a small bowl, stir together olive oil, coconut oil, ground cumin, chili powder, salt and black pepper powder.

1 and 1/2 Cups Tomatoes, Cored, Seeded and Diced (3 Medium Tomatoes)
1 and 1/2 Cups Fresh Corn (About 2 Corns)

1 and 1/2 Cups Zucchini, Diced (1 Medium)
1 and 1/2 Cups Yellow Squash (1 Medium)
1 Cup Yellow Onion, Chopped (1 Small)
1 Cup Red Bell Pepper, Chopped (1 Medium)

Drizzle oil mixture on veggies, toss to evenly coat and spread the veggies into an even layer.

Preheat the oven to 400 degrees F

Bake in preheated oven for 10 minutes. Remove from the oven and toss, then spread into an even layer again, return to the oven to roast for 10 minutes longer.

1/4 Tsp Salt
1/2 Tsp Chili Powder
1/3 Cup Cilantro, Chopped
1 and 1/2 Tbsp Lime Juice

Mix cooked beans with salt, chili powder, cilantro and lime juice.

Once the veggies are roasted, remove from oven, mix withe the black bean mix.

12 Corn Tortillas

Warm tortillas.

Homemade Salsa, if possible
Vegan Sour Cream
Avocado
Romaine Lettuce

Add salsa, roasted vegetable corn mix, sour cream, avocado and lettuce.

Taste Note: Tastes AWESOME
Source: cookingclassy