Roasted Summer Vegetable Tacos
Makes 4 servings

1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 onion, thinly sliced
2 teaspoons olive oil
1/8 teaspoon salt
1/4 teaspoon pepper
8 (6-inch) corn tortillas
1 can fat-free refried beans, warmed
1/2 cup salsa verde
1/2 cup crumbled queso fresco
2 Roma tomatoes, chopped

1. Preheat oven to 400 degrees. Toss together zucchini, squash, onion, olive oil, salt and pepper on a large rimmed baking sheet. Spread into a single layer.
2. Bake for 15 to 20 minutes or until vegetables are crisp-tender.
3. Heat tortillas in a large skillet over medium-high heat for 30 seconds on each side.
4. Spread beans over tortillas; top with vegetables, salsa, cheese and tomatoes.

 

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