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
sea salt and freshly ground black pepper
1 jalapeno or serrano pepper, sliced
crumbled cotija cheese or your favorite Mexican cheese
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.
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.
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