Roasted Veggie Tacos

Written By Pam Brandon and Anne-Marie Denicole On April 6, 2011

Divas_veggie_tacosFor meatless Mondays (or any day of the week), the divas love a supper that comes together with ease and satisfies with every bite. This mélange of seasoned refried beans and roasted veggies fits the bill.

Don’t buy refried beans. Instead, open a can of pintos, smash the beans and heat in a little olive oil, onion and garlic to create a wonderfully textured spread to slather on a corn tortilla.  Then load up the veggies and top with your favorites: sour cream, fresh cilantro, jalapeños, a generous squeeze of fresh lime.  Any veggies will do, but we love the sweetness and texture of the roasted corn with the tender zucchini.
It’s a wrap!

Roasted Veggie Tacos

Serves 2

2 ears fresh corn, cut off cob
3 or 4 small zucchini, cut into medium dice
2 tablespoons extra-virgin olive oil, divided
Coarse salt, freshly ground black pepper
1 small onion, chopped
2 cloves garlic, minced
1 can pinto beans, drained, rinsed and mashed
Corn tortillas
For topping: sour cream, sliced avocado, thinly sliced jalapenos, chopped cilantro, limes

Preheat oven to 350°F. Stir together corn and zucchini with 1 teaspoon olive oil; season with salt and pepper. Spread on jelly roll pan and roast for 30 minutes.

Meanwhile, heat remaining olive oil in a small skillet over medium heat. Add onion and garlic and cook until tender and fragrant, about 5 minutes. Stir in beans and heat through.

Warm corn tortillas; spoon in refried beans and veggies, then top with favorite garnishes.

Diva Confession:  Corn is best cooked and eaten as soon as possible after harvesting. Store in a plastic bag in the fridge for no more than a day.  As corn ages, the sugars rapidly break down into starches and flavor disappears, so head to the farmer’s market and look for ears with bright green, snugly fitting husks and plump, milky kernels.  Just say no to already shucked corn – it deteriorates faster.  As for that pesky silk, just rub a damp paper towel over an ear of husked corn to remove. And even the leftover cobs are usable: throw in a pot, cover with equal amounts of milk and water simmer for 30 minutes. Remove the cob and use the liquid as an easy base for soup.


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