RSS

Tag Archives: Roasted Vegetables

Roasted Summer Vegetable and Black Bean Tacos

Roasted Summer Vegetable and Black Bean Tacos

This time of year is one of the best for fresh produce. Here in Kansas late July and early August bring fresh corn, peppers, summer squash, and tomatoes. Roasted Summer Vegetable and Black Bean Tacos are a perfect way to use fresh summer vegetables.

I love roasted vegetables because roasting brings out the natural sweetness and a roasty caramelization. Plus, the nutrients of vegetables don’t get thrown out with the cooking water or steam out.

One of the downsides to roasting vegetables in the summer is the typical heat. Yesterday was an unusually cool day for the end of August, so it was perfect for turning on the oven to make Roasted Summer Vegetable and Black Bean Tacos.

I will admit that my family was not nearly as thrilled as I was. They are generally polite about Meatless Monday, but three people groaned when I told them what was on the men for dinner. I asked them to give it a chance and I would make it up to them later this week.

They did. The Hubs seemed to like the Roasted Summer Vegetable and Black Bean Tacos. D4 definitely liked them. D3 was a solid no. She ate the corn and the beans and didn’t eat anything else, unless you include the queso fresco and sour cream.

Later, I took a dish of the filing, some queso fresco, and some cilantro down to my mother. She thought the Roasted Vegetable and Black Bean tacos were excellent. I think she is hoping I will make them again soon.

Roasted Vegetable Tacos

Roasted Vegetable and Black Bean Tacos

These Roasted Summer Vegetable and Black Bean tacos are a perfect vegetarian taco. They are full of flavor and protein. I can imagine pairing these with the Tacos de Papa for the ultimate vegetarian Taco meal!

What is your favorite taco filling? What is the taco filling that the people in your world would question if you served it for them? I can say that even though my family wasn’t as excited as I was, they enjoyed Roasted Vegetable and Black Beans more than the time we tried chapulines tacos in DC. In case you do not know what chapulines are, they are grasshoppers. That was one food adventure we won’t try again.

 
1 Comment

Posted by on August 4, 2018 in Dinner Recipes, Vegetarian

 

Tags: , , , ,

Mac and Cheese with Roasted Vegetables

My heartfelt apologies for being gone for so long, and being so hit and miss. These last few months, after my dad’s stroke, have been so hard. He has been such an integral part of my life and although he isn’t gone, he isn’t here.

I have stepped back from cooking some, choosing to spend more time with my dad in the care facility. I am only cooking about one new thing per week. My most recent choice was something that I found on Pinterest on re-worked just a bit, Roasted Vegetable Mac and Cheese.

It was so incredibly good that it will make its way into my regular rotation of recipes. Here is the link to the original recipe. http://www.thecomfortofcooking.com/2013/02/spicy-roasted-vegetable-macaroni-and-cheese.html

I made a few changes and this is what I ended up with.

 

This really is an amazing dish. It works great as a meatless main dish or a spectacular side.

I look forward to sharing more recipes and bits, pieces, and scraps of my world with you. Until then, you ‘ort’ to try this.

Mac and Cheese with Roasted Vegetables

  • ½ cup broccoli florets (finely chopped)
  • ½ cup cauliflower (finely chopped)
  • ½ red pepper (diced)
  • 10 stalks asparagus (peeled and finely chopped)
  • 3 carrots (thinly sliced)
  • 1 package pasta (cooked al dente)
  • 1/4 cup olive oil
  • 1 clove minced garlic
  • 3 T. all-purpose flour
  • 1 1/2 cups skim milk
  • 2 cups shredded reduced fat sharp cheddar cheese
  • 2 T. panko breadcrumbs
  1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
  2. Place vegetables on baking sheet and bake for 20 minutes. Remove from oven and set aside.
  3. Heat oil in a medium saucepan over medium heat. When the oil is hot, add garlic and cook 30 seconds. Whisk in flour and cook 1 minute. Gradually whisk in milk, stirring constantly until mixture is slightly thickened. Remove from heat. Stir in cheddar cheese until melted.
  4. In a casserole dish sprayed with nonstick cooking spray add macaroni and vegetables, stir in cheese sauce. Sprinkle with panko. Bake for 15 minutes, until breadcrumbs are brown.

 
Leave a comment

Posted by on June 3, 2013 in Side Dish Recipe

 

Tags: , ,