Recipe: Roasted Vegetable and Black Bean Tacos with Avocado Salsa

Servings: 4-6 People Prep Time: 20 minutes Cook Time: 25 minutes

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Ingredients: - 1 can black beans, drained and rinsed - 2 cups mixed vegetables (sweet potatoes, Brussels sprouts, red onions, bell peppers) - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper, to taste - 4-6 corn tortillas - Avocado salsa (see below)

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Avocado Salsa: - 3 ripe avocados, diced - 1 lime, juiced - 1/2 red onion, diced - 1 jalapeño pepper, seeded and finely chopped - Salt and pepper, to taste

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Preheat oven to 425°F (220°C).

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Toss vegetables with olive oil, cumin, chili powder, salt, and pepper.

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Roast for 20-25 minutes or until tender.

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Warm tortillas by wrapping them in a damp paper towel.

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microwaving wrapped Warm tortillas for 20-30 seconds.

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Assemble tacos by spooning roasted vegetables and black beans onto tortillas and topping with avocado salsa.

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Serve and enjoy!

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