Name: Roasted Zucchini, Mushroom & Pinto Bean Tacos with Creamy Feta Sauce
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 0.68 kg cremini mushrooms; 1 ½ (113 g) pkgs crumbled feta cheese; 1 ½ limes; 3 (398 ml) cans pinto beans; 18 small flour tortillas; 3 tomatoes; 3 medium zucchini squash; black pepper; chili powder; cumin, ground; extra virgin olive oil; mayonnaise; salt

Roasted Zucchini, Mushroom & Pinto Bean Tacos with Creamy Feta SauceRoasted Zucchini, Mushroom & Pinto Bean Tacos with Creamy Feta Sauce — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

0.68 kg cremini mushrooms

1 ½ (113 g) pkgs crumbled feta cheese

1 ½ limes

3 (398 ml) cans pinto beans

18 small flour tortillas

3 tomatoes

3 medium zucchini squash

black pepper

chili powder

cumin, ground

extra virgin olive oil

mayonnaise

salt

Instructions

Preheat oven to 220°C (425°F).

Wash and dry the fresh produce.

Trim and quarter zucchini lengthwise, then cut crosswise into bite-sized pieces. Divide between two large baking sheet pans.

Thinly slice mushrooms. Add to the baking sheets with the zucchini.

Drain and rinse beans. Add to the baking sheets, drizzle with oil, and season with spices. Stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway through, until veggies and beans are tender, 20-25 minutes. Remove from oven.

Meanwhile, small dice tomatoes and set aside for serving.

Juice limes into a medium bowl. Add feta, mayo, chili powder, and salt, then stir to combine the sauce. Set aside.

When the veggies are almost done, warm tortillas in a skillet, oven, or microwave (optional).

To serve, divide tortillas between plates, then fill with roasted veggies and beans. Top tacos with tomatoes and sauce. Enjoy!

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