2cupsfresh broccoli florets or your favorite vegetables to roast in the oven with olive oil and salt
1tbsppaprika
1/2tspgarlic powder
1/2tsponion powder
Salt and pepper to taste
4cupcorn kernels either cannedfrozen, defrosted from frozen, or fresh
Optional: shredded cheese fresh salsa or pico de galloshredded lettuce, edible taco bowl for serving
Instructions
Preheat oven to 400°F.
Drain and rinse beans and place in a large bowl. Mash the beans with the back of a fork until they are mostly mashed (leave some whole).
Heat olive oil in a large skillet over medium-high heat. Add the taco meat and cook until warm, stirring occasionally to break up any clumps of meat.
Combine spices with the vegetables in a large bowl or plastic bag. Sprinkle mixture liberally with salt and pepper to taste. Toss to evenly coat.
Spread vegetables on a large baking sheet in a single layer and bake for 15 minutes.
Add corn to the baking sheet with the vegetables, toss to combine, and bake for an additional 10-15 minutes or until roasted to desired tenderness. Be sure not to overcook so the veggies don't burn!
Assemble bowls by dividing the rice, beans, taco meat, vegetables, corn and optional toppings.