Budget-Friendly Roasted Veggie Tacos

Serves 4
Ingredient list: 
  • nonstick cooking spray
  • 2 diced medium zucchinis
  • 5 diced large carrots
  • 1 diced small onion
  • 1 diced red bell pepper
  • 1 1/2 tsp olive oil
  • 1 clove minced garlic
  • 1 diced tomato 
  • 1 can pinto beans, rinsed and drained
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp black pepper
  • 8 corn tortillas 
  • 1 cup shredded lettuce
  • 1/2 cup queso fresco OR reduced-fat shredded cheddar
  1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
  2. Place zucchini, carrots, onions, and red pepper on baking sheet. Add olive oil and garlic; toss to coat. Bake for 15-18 minutes. Remove from oven.
  3. While vegetables are baking, heat a medium sauté pan over medium heat. Spray with cooking spray. Add tomato and sauté for 1 minute. Add beans, chili powder, cumin and pepper and sauté for 2 minutes. Add cooked vegetables to pan and mix well.
  4. Serve 1/2 cup veggie mixture in each taco and top with lettuce and cheese.


Per serving: 11g fat, 3g saturated fat, 10mg cholesterol, 350mg sodium, 15g fiber, 11g sugar, 15g protein

Recipe courtesy of the American Diabetes Association.