Name: Zesty Roasted Veggie and Black Bean Tacos
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Black beans; 0.5 cup Egg whites; 0.5 cup Non-fat Greek yogurt; 1 oz Feta cheese; 2 small Corn tortillas; 0.5 cup Red bell pepper; 0.5 cup Zucchini; 1 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Ground cumin; 0.5 tsp Chili powder; 1 tbsp Fresh cilantro; 1 tbsp Lime juice

Zesty Roasted Veggie and Black Bean Tacos

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Zesty Roasted Veggie and Black Bean Tacos

Oven-roasted zucchini and peppers folded into protein-packed black beans and egg whites, served in warm corn tortillas with a zesty, cooling lime-yogurt dollop.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.3g

Fat

13.9g

Carbs

73.6g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Black beans

0.5 cup Egg whites

0.5 cup Non-fat Greek yogurt

1 oz Feta cheese

2 small Corn tortillas

0.5 cup Red bell pepper

0.5 cup Zucchini

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Ground cumin

0.5 tsp Chili powder

1 tbsp Fresh cilantro

1 tbsp Lime juice

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat oven to 400°F and toss diced zucchini and peppers with olive oil, cumin, and chili powder.
2
Roast vegetables for 15-20 minutes until tender and slightly charred.
3
In a non-stick skillet, warm the black beans over medium heat, then stir in egg whites until fully cooked and fluffy.
4
Whisk together the Greek yogurt and lime juice in a small bowl to create a zesty crema.
5
Briefly toast corn tortillas over an open flame or in a dry pan until pliable.
6
Assemble tacos by layering the bean-egg mixture, roasted veggies, crumbled feta, and a dollop of lime crema.
7
Garnish with fresh cilantro and a final squeeze of lime before serving.