Recipe:  Roasted Vegetable and Black Bean Tacos with Avocado Salsa

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

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)

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

Preheat oven to 425°F (220°C).

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

Roast for 20-25 minutes or until tender.

Warm tortillas by wrapping them in a damp paper towel.

microwaving wrapped Warm tortillas for 20-30 seconds.  

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

Serve and enjoy!