Amazing Roasted Vegetable Soft Tacos

By Joelene

Ingredients

• 1 each red and yellow bell peppers, cut into bite sized pieces
• 1 lb of asparagus, ends snapped off, cut into thirds
• 1 each zucchini and yellow squash, halved length wise and sliced
• 1 red onion thinly sliced in rings
• 1 cup baby carrots
• 3 tablespoon olive oil
• salt and pepper to taste
• whole wheat tortillas
• 1 can of Busch's Chili Magic pre-seasoned beans (med traditional is vegan) *if you cannot find Chili Magic, a can of red kidney beans can be used instead, but is not as flavorful

Preparation

Step 1

Heat oven to 450 degrees F. Put all ingredients in a large roasting pan. If it is piled too high, use two pans. Toss with olive oil and salt/pepper.

Roast 30 to 40 minutes, stirring a few times, until the veggies are tender. Place beans in a large pan (I like to use my wok for this) and heat with roasted veggies. Place in tortillas and enjoy!

This recipe sounds plain, but the flavor is so wonderful!

*the veggies can also be used in pasta, so put a little aside for another night.