Prep: 15 min, Cook 25-30 min

Serves 3 (2 tacos each)

Ingredients

• 1 cup chopped Mexican squash
• 1 small eggplant, chopped into 1-inch pieces
• 1 red or yellow bell pepper, chopped into 1-inch pieces
• 1 cup cherry or grape tomatoes, sliced
• extra-virgin olive oil, for drizzling
• 6 tortillas (soft flour or corn)
• 1 cup cooked black beans, drained and rinsed
• 1 avocado, diced or sliced
• chopped cilantro
• sea salt and freshly ground black pepper

Optional

• 1 jalapeno or serrano pepper, sliced
• crumbled cotija cheese or your favorite Mexican cheese
• red onion
• lime juice

Instructions

1. Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
2. Assemble the tacos with the roasted vegetables, black beans, avocado, cilantro, jalapenos or serranos, onion and cotija, if using. Top with your favorite salsa or sauce or a squeeze of lime juice.