Veggie and Black Bean Tacos

When I was growing up in Belize we could buy meatpies and tacos from the food trucks or rather food carts at break time or for lunch. Now it has become a popular item for breakfast. Tacos for any meal is definitely a favorite of the region. Its one of the foods I have missed eating the most.

While grocery shopping the other day, I found a recipe on a taco shell box and decided to give it a try, with my own twists ofcourse. It was sooo good! Yes I was hungry when I gave it a try, but even so I am enarmored, and I think you’ll love it too!

Ingredients:

1/2 red bell pepper 1/2 green bell pepper

1 large zucchini 1 can Black Beans

2 tbps. veggie broth 2 tbps. Taco Seasoning

8-10 Taco Shells 1 1/2 Cups Corn

Toppings:

1/2 yellow onion 1 white cucumber

1 large tomato 1/4 iceburg lettuce

Directions:

Preheat oven to 425 °F

Coarsely chop the bell peppers. Cut the zucchini into 1 inch slices. Rinse and drain the black beans. Combine these and toss with vegetable broth and Taco seasoning until evenly coated.

Spread in a a single layer in a glass baking pan and bake for 10 minutes.

Add corn and stir. Bake an additional 10 mins. or until veggies are tender and begin to brown.

Place in Taco shells and top with chopped onions, cucumber, tomatoes and lettuce. Enjoy!!

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