Recipe: Roasted Vegetable Tacos

Looking to add a healthy twist to your Taco Tuesday? ADC Dietitian and Diabetes Educator Haley Kormos, RD pulls together a nutrient rich, flavorful, easy to make taco recipe that you and your family will love!


  • 8 corn tortillas
  • Vegetables
    • 1 tablespoon canola oil
    • 1 sweet potato, diced
    • 1 zucchini, diced
    • 1 yellow squash, diced
    • 1 red onion, diced
  • Spices
    • 2 teaspoons chili powder
    • 1 teaspoon cumin
    • 1 teaspoon garlic powder
    • 1 teaspoon oregano
    • 1 teaspoon onion powder
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon fresh cracked black pepper
  • Avocado-Chipotle Crema
    • 1/2 cup water
    • 1/2 avocado
    • 1 chipotle pepper from canned chipotle adobo
    • 2 teaspoons adobo sauce from canned chipotle adobo
    • Juice of 1 lime
  • Black Beans
    • 15-ounce can of fat-free refried black beans
    • Juice of 1 lime
  • Optional Toppings
    • Sliced radishes
    • Lime wedges
    • Queso Fresco


Pre-heat oven to 425 degrees. Toss diced vegetables with canola oil and spices until well-coated. Spread vegetables onto parchment lined shallow baking pan. Roast for 40 minutes, stirring once half-way through the cooking time. Remove from oven, set aside.

While the vegetables are cooking, combine all of the ingredients for the avocado-chipotle crema and blend either in a blender or in a small container using an immersion blender.

Heat the beans on the stove top until warm. Stir in lime juice, taste, and adjust seasonings as desired.

Divide the beans and roasted vegetable mix evenly between the corn tortillas. Top the tortillas with a scoop of the beans, a scoop of the roasted vegetable mix, and then a drizzle of the avocado-chipotle crema. Add additional toppings, as desired. Enjoy!

Nutrition info:

Per taco: 182 calories, 28g carbohydrate, 7g fiber, 6g fat, 5g protein