Carrot and Black Bean Tacos
A quick easy and delicious vegetarian taco recipe for any time you need a quick meal
Servings: 4 servings
Ingredients
- 3 tbsp. extra-virgin olive oil
- 1 small onion chopped
- 1 can green chilies diced
- 1 tsp. chili powder
- 1 15.5- oz. can black beans
- 1 tbsp. fresh lime juice plus wedges for serving
- Himalayan pink sea salt
- Freshly ground black pepper
- 5-6 medium carrots cut into 3" to 4" sticks
- 1 tsp. ground cumin
- 12 whole-grain taco shells warmed
- Sliced avocado crumbled queso fresco, and chopped fresh cilanto
Instructions
- Preheat oven to 450 degrees Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4 to 6 minutes.
- Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes.
- To the onion mixture, add chili powder and cook, stirring, until fragrant, about 2 minutes.
- Add black beans undrained with liquid. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick and add ½ the cilatro. Stir in lime juice. Season with salt and pepper.
- Divide beans and carrots between taco shells. Top with avocado, queso fresco or other selected cheese, cilantro, and garnish with remainder of cilantro. Serve with lime wedges alongside.
Notes
Looks good even with broken shells and still tastes great! Have fun and experiment with your favorite flavors and sauces!