Wednesday, April 30

Taco Talkin.

I love a traditional taco! But what I love even more then a traditional taco is healthy traditional taco, with a twist! I came across this recipe on Pinterest that my husband and I are gushing over! The recipe is called Roasted Vegetable's and Black Bean Tacos. These tacos are loaded with vegetables which makes it a simple and yummy way to get a good dosage of veggies. Since I'm married to a carnivore and this recipe is vegetarian style I added in ground chicken to make my hubby happy. I also substituted the black beans for pinto beans simply because we like pinto better! This recipe is definitely a keeper!! Delicious, simple and healthy! Whats not to love?
Posted below is MY version of the linked recipe above. Enjoy! 


1 medium yellow squash, chopped into small chunks
1 medium zucchini, chopped into small chunks
1 small onion, chopped
1 medium red bell pepper, de-seeded, ribs removed and chopped
1 medium sweet potato or yam, peeled and chopped
1 tablespoon olive oil
kosher salt and freshly ground black pepper 
1 package of ground turkey or desired meat (anything would really be good)
One (15-ounce) pinto beans, drained
One (10-ounce) can original Ro-Tel (tomatoes + chiles)
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Corn or flour tortillas (We used the flour ones that are dough and you cook on the stove)
Feta cheese
suggested add-ins: avocado, lettuce, sour cream)


1. Preheat the oven to 425 degrees F. Spray a large, rimmed baking sheet with nonstick spray.
2. Add all chopped vegetables to a large bowl and toss with the olive oil. Spread the veggies on the prepared baking sheet and sprinkle with salt and pepper. Roast 15 minutes, stir to re-distribute, roast another 15 minutes, stir again, and roast one more time for 15 minutes (45 minutes total). This step may be prepared ahead of schedule- just refrigerate your veggies until ready to make your tacos.
3. In a medium skillet, brown ground turkey or desired meat. Once meat is browned add the pinto beans and Ro-Tel tomatoes over low heat. In a small bowl, combine the spices (cumin through pepper). Sprinkle the spices over the Meat/beans/Ro-Tel and stir to combine. Add the roasted veggies, stir to combine and continue to heat until the mixture is completely warm.
4. Assemble tacos: Place a scoop of the roasted meat/veggie/black bean mixture into a tortilla and feta cheese and other desired fixings. Repeat with remaining ingredients. Leftovers are good for a couple of days!


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