Cookwith

Name: High Protein Roasted Bean & Veggie Tacos
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cups cooked black beans, drained and rinsed; 1 cup cooked chickpeas, drained and rinsed; 1 medium red bell pepper, diced; 1 medium zucchini, diced; 1 small red onion, thinly sliced; 2 tbsp olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp chili powder; Salt and pepper, to taste; 8 corn tortillas; 1/2 cup fresh cilantro, chopped; 1/2 cup diced fresh tomatoes; 1/2 cup nonfat Greek yogurt (or dairy-free alternative); 2 limes, cut into wedges

High Protein Roasted Bean & Veggie Tacos

ToastedTomato8081

These High Protein Roasted Bean & Veggie Tacos are a flavor-packed meal that brings together the heartiness of beans and the vibrancy of roasted veggies. Smoked paprika and cumin infuse the filling with irresistible depth, while a quick char on the tortillas honors authentic taco technique for that extra touch of character. Greek yogurt adds creamy, tangy protein punch, and fresh toppings provide all the color and crunch you crave. Ideal for a summer dinner in Alberta or anytime you want a satisfying, nutritious, plant-forward meal.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
In a large bowl, toss black beans, chickpeas, bell pepper, zucchini, and red onion with olive oil, smoked paprika, cumin, garlic powder, chili powder, salt, and pepper until evenly coated.
Spread mixture in a single layer on the prepared baking sheet. Roast for 18-22 minutes, stirring halfway through, until veggies are tender and slightly crisp at the edges.
While veggies roast, warm the corn tortillas in a dry skillet or directly over a gas flame for 30 seconds per side until pliable and lightly charred.
Remove roasted bean mixture from oven. Taste and adjust seasoning if needed.
To assemble tacos, double up corn tortillas for stability. Spoon roasted beans and veggies into tortillas. Top with fresh cilantro, diced tomatoes, and a dollop of Greek yogurt. Serve with lime wedges for squeezing over the top.
Enjoy immediately while warm.