Cook Time
30 min
Calories
290 calories
Sodium
410mg
Protein
12g
Serves
4
Smoky roasted peppers and black beans in warm corn tortillas with a bright lime crema.
Instructions
- 1
Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- 2
Toss sliced peppers, onion, and zucchini with olive oil, smoked paprika, cumin, and garlic powder.
- 3
Spread vegetables in a single layer on the baking sheet. Roast for 20–22 minutes, flipping halfway, until edges are caramelized.
- 4
While veggies roast, warm black beans in a small saucepan over medium-low heat. Season with a pinch of cumin.
- 5
Make the lime crema: stir together Greek yogurt, lime juice, and lime zest until smooth.
- 6
Warm corn tortillas directly over a gas burner for 20 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
- 7
Build each taco: spoon black beans onto a tortilla, top with roasted veggies, drizzle with lime crema.
- 8
Finish with fresh cilantro and a squeeze of lime. Serve immediately.
Meredith's Tip
Greek yogurt crema has a fraction of the fat of sour cream and you honestly cannot tell the difference. It's one of our favorite swaps.
Ingredients
- 2 bell peppers (any color), sliced into strips
- 1 red onion, sliced
- 1 zucchini, sliced into half-moons
- 1 can (15 oz) no-salt-added black beans, drained and rinsed
- 1 tablespoon California Olive Ranch olive oil
- 1 teaspoon Spiceology smoked paprika
- 1 teaspoon Frontier Co-op cumin
- ½ teaspoon Frontier Co-op garlic powder
- 8 small corn tortillas
- ½ cup plain non-fat Greek yogurt
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- Fresh cilantro and lime wedges for serving
Nutrition Facts
Per serving — serves 4
- Total Fat5g
- Sodium410mg
- Total Carbohydrate48g
- Dietary Fiber10g
- Protein12g
- Cholesterol2mg
Estimates based on standard ingredients. Values may vary with substitutions.
