Vegie and black bean tacos
1½ punnets cherry tomatoes, quartered
1 ½ cups frozen corn kernels
1 medium zucchini, diced
3 yellow squash, diced
½ red onion, chopped
1 red capsicum, diced
Olive oil spray
1 tsp ground cumin
Pinch of salt
1 cup canned no added salt black beans, drained & rinsed
⅓ cup coriander, chopped
1 lime, juiced
8 wholemeal tortillas or wraps
1 cup reduced-fat tasty cheese, shredded
Reduced-fat Greek yoghurt for serving
Pre-heat oven to 200oC. Line a baking tray with baking paper.
Place the tomatoes, corn, zucchini, squash, onion and capsicum on the baking tray. Spray with olive oil spray and sprinkle with the ground cumin and a pinch of salt. Toss to coat evenly and spread vegetables into an even layer. Bake for 10 minutes, remove and toss, and return to the oven for another 10 minutes or until cooked.
Add the black beans to the vegies along with the coriander, drizzle lime juice over the top and toss.
Warm the tortillas per the directions on pack. Fill with the vegetable and bean mix, top with shredded cheese and serve with Greek yoghurt.