Servings: 10 tacos
Ingredients
- 3 medium tomatoes, cored and seeded, diced
- 2 cobs of corn with the kernels cut from the cob
- 1 large zucchini, diced
- 1/2 medium yellow onion, chopped
- 1 red pepper, diced
- 3 tbsp olive oil
- 1 tsp cumin
- 1 tsp chilli powder
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup Hemp Hearts
- 1 cup canned black beans, drained and rinsed
- 1/3 cup cilantro, finely chopped
- 1 1/2 tbsp fresh lime juice
- daiya pepperjack style shreds to sprinkle on top
- 2 avocados, thinly sliced
- 10 small corn or flour tortillas
Directions
Preheat the oven to 400 degrees. First, add the tomatoes, corn, zucchini, onion and red pepper to a large baking sheet. Next, in a small bowl, stir together olive oil, cumin, chilli powder and salt and pepper and drizzle the mixture over the veggies. Mix the veggies around with a spatula until they are evenly coated and spread them into an even layer on the pan. Roast the veggies for 10 minutes and then remove them from the oven and mix the veggies again. Then, roast them for another 10 minutes and then remove them from the oven. Next, add the black beans to the veggies and put them in the oven for another 3 to 5 minutes. Remove the veggies from the oven and top them with the Hemp Hearts, cilantro and lime juice. Warm the tortillas on a pan or in the oven for a few minutes and then top them with the veggie mixture. Top the tacos with daiya pepperjack style shreds and a few thin slices of avocado and serve.