Roasted Veggie Tacos

• 1 nonstick cooking spray
• 2 med zucchini (small dice)
• 5 large carrot(s) (small dice)
• 1 small onion(s) (small dice)
• 1 red bell pepper (small dice)
• 1 1/2 tbsp olive oil
• 1 clove garlic (minced)
• 1 tomato (seeded and diced)
• 1 can pinto beans (15-ounce, rinsed and drained)
• 1 tbsp chili powder (Plus 1 teaspoon)
• 1 tsp cumin
• 1/4 tsp black pepper
• 8 corn tortillas (6-inch)
• 1 cup lettuce (shredded)
• 1/2 cup queso fresco (or reduced-fat shredded cheddar)

1. Preheat oven to 400 degrees F. Spray a baking sheet with cooking spray.

2. Place zucchini, carrots, onions, and red pepper on baking sheet. Add olive oil and garlic; toss to coat. Bake for 15-18 minutes. Remove from oven.

3. While vegetables are baking, heat a medium sauté pan over medium heat. Spray with cooking spray. Add tomato and sauté for 1 minute. Add beans, chili powder, cumin and pepper and sauté for 2 minutes. Add cooked vegetables to pan and mix well.

4. Serve 1/2 cup veggie mixture in each taco and top with lettuce and cheese.

• Calories 280
• Total Fat 11 g
• Saturated Fat 3.1 g
• Cholesterol 10 mg
• Sodium 345 mg
• Total Carbohydrate 60 g
• Dietary Fiber 15 g
• Sugars 11 g
• Protein 15 g

Recipe Courtesy of the Diabetes Food Hub