Lunch: Budget-Friendly Roasted Veggie Tacos

Trying to eat a meatless, veggie-packed meal once a week? This recipe gives you all the flavor of tacos, but with so much more fiber and vegetables. Top them with avocado slices for extra flavor if you'd like.

Ingredients

Cooking spray
2 medium zucchini, small dice
5 large carrots, small dice
1 small onion, small dice
1 red bell pepper, small dice
1 ½ tablespoon olive oil
1 clove garlic, minced
1 tomato, seeded and diced
1 15-ounce can pinto beans, rinsed and drained
1 tablespoon 1 teaspoon chili powder
1 teaspoon cumin
¼ teaspoon ground black pepper
8 6-inch corn tortillas
1 cup shredded lettuce
½ cup Queso fresco cheese (or reduced-fat shredded cheddar)

Instructions

Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.
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.
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.
Serve ½ cup veggie mixture in each taco and top with lettuce and cheese.
Cost: $9.98

MAKE IT GLUTEN-FREE: Confirm ingredients are gluten-free and this recipe can be made gluten-free.

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