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Listed in: Tacos
1 pint (300 g) cherry tomatoes, halved
11/2 cups (195 g) corn
3 medium zucchinis or yellow summer squash, diced
1/2 onion, sliced
1 red bell pepper, seeded and sliced
2 tablespoons (30 ml) olive oil
1 tablespoon (7 g) Arriba! Seasoning
1 can (15-ounce/428 g) black beans, rinsed and drained
1 lime, cut into wedges
8 corn tortillas, store-bought or homemade, warmed
Crumbled goat cheese or Cotija cheese
1/3 cup (5 g) chopped fresh cilantro
Position an oven rack in the middle of the oven and preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
In a large bowl, combine the tomatoes, corn, zucchinis, onion, and pepper. Add the olive oil and seasoning and toss so that all the veggies are evenly coated. Transfer to the prepared baking sheet.
Roast the veggies for 10 minutes, then stir and continue to roast for another 5 minutes. Add the black beans and squeeze a few lime wedges on top, stir, and roast for 5 to 10 more minutes, until all the veggies are soft.
To serve, spoon some roasted veggies onto each tortilla, top with crumbled cheese, and sprinkle cilantro on top. Serve with additional lime wedges.
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