Tuesday, October 13, 2015


~ Cooking Classy

1 1/2 c. tomatoes, cored, seeded, and diced
1 1/2 c. corn kernels cut from cob
1 1/2 c. diced zucchini
1 1/2 c. diced yellow squash
1 c. diced yellow onion
1 c. diced red bell pepper
1 1/2 T. olive oil
1 1/2 T. canola oil
1 t. cumin
1 t. chili powder, divided
3/4 t. salt, or to taste
1/4 t. pepper, or to taste
1 c. canned black beans, drained, rinsed, and warmed
1/3 c. cilantro, chopped
1 1/2 T. lime juice
corn or flour tortillas, warmed
queso fresco (optional)
sour cream (optional)
Mexican hot sauce (optional)

Preheat oven to 400 degrees. Place first six ingredients in a mound on a large baking sheet. In a small bowl mix both oils, cumin, 1/2 teaspoon chili powder, salt, and pepper. Drizzle oil mixture over veggies, toss to coat, then spread veggies in an even layer. Roast ten minutes, toss and spread again into an even layer, then roast another ten minutes or until veggies reach desired tenderness.

Just before the veggies are done roasting, toss warmed black beans with remaining 1/2 teaspoon chili powder. Once veggies have been removed from the oven, add bean mixture, cilantro, and lime juice. Toss until well mixed. Serve on warmed tortillas and top with queso fresco, sour cream, and hot sauce, if desired.

Notes: Dice all veggies approximately the same size for even cooking. We use crockpot beans instead of canned, frozen corn that's been thawed instead of fresh off the cob, cotija or queso fresco, and corn tortillas. We double this for our family (about 18 cups of produce and beans for six people) and only have a little left at the end of the meal.

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