Veggie Tacos with Avocado Tomatillo Salsa

• 1 small Japanese eggplant, chopped into 1-inch pieces
• 1 cup chopped summer squash (yellow, pattypan, or zucchini)
• 1 red bell pepper, deseeded and sliced into 1-inch pieces
• 1 cup cherry tomatoes, sliced
• drizzle of extra-virgin olive oil
• 6 corn or flour tortillas
• 1 cup cooked black beans, drained and rinsed
• ½ avocado, diced
• handful of cilantro
• 1 serrano pepper, sliced (optional)
• crumbled cotija cheese (optional)
• sea salt and freshly ground black pepper

Avocado Tomatillo Sauce:

• ⅓ cup store-bought or homemade tomatillo salsa
• ¼ cup pepitas
• ½ avocado
• handful of spinach
• 2 tbsp olive oil
• squeezes of lime, to taste
• sea salt and freshly ground black pepper

Instructions

1. Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
2. Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
3. Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
4. Store extra sauce in the fridge for 2 to 3 days