Carrot and Black Bean Tacos
Times are tough, I know. So we’ve got to hang onto the little things to give us a lift. Like the fact that today it’s not only Cinco de Mayo, it’s also Taco Tuesday!! Woo-hoo!! And we’ve got Carrot and Black Bean Tacos! Silver linings, and all!
Quarantine cooking has certainly been something of a challenge, but it’s also forced me to get more creative in the kitchen. Never in my life did I ever think to roast a black bean but necessity being the mother of invention and all, I recently gave it go and was wowed at how delightfully crispy and crunchy these little guys bake up! Who knew?!! Talk about silver linings!
The rest of this “recipe” (it’s really a no-brainer) comes together in a snap—just cut up a few carrots, slice up a red (or white) onion and a clove or two of garlic, toss with some chili powder, salt, pepper and oil and roast.
What emerges is a vegetarian, vegan treat that is so much more than the sum of its simple parts. Tons of flavor and crunch—the sweetness of the carrot and onion balanced out to perfection by the earthiness of those crunchy little black beans. I made these a little zingy and spicy with the addition of some chili powder and lime but you could totally leave out both if spice isn’t your thing.
Biting into all those veggies wrapped in a warm flour (or corn) tortilla and topped with your favorite goodies, like tomatoes, scallions, cheese and more, will leave you marveling at how little it takes to make a great meal. And all of sudden the day just got a little brighter, right?! Have a great one!
Carrot and Black Bean Tacos
Makes 5-6 servings
Prep Time: 15 minutes; Bake Time: 15-20 minutes
Ingredients
5-6 large carrots (I used about 1 ½ pounds—doesn’t need to be exact), peeled and cut into ½-inch rounds
1 large red onion, thinly sliced
2 garlic cloves, peeled and thinly sliced
One 14 ounce can black beans, rinsed and drained
Large pinch or two of chili powder
Large pinch of kosher salt and black pepper
2-3 tablespoons olive oil
The juice from a freshly squeezed lime (optional—it’s great if you have it, but also great without)
Flour or corn tortillas, warmed
Chopped tomatoes, scallions, avocado, shredded cheese for topping (optional)
The Recipe
1. Preheat oven to 450ºF. Place the carrots, red onion, garlic and beans on a rimmed baking sheet. Add the chili powder, salt, pepper and olive oil and toss to coat well. Spread the veggies into an even layer and roast for about 15 minutes, turning once during the process, so that carrots and onions get nicely browned and caramelized and beans get crispy. Sprinkle the lime juice (if using) on top.
2. Place a generous amount of the mixture on a warmed tortilla, add topping and dig in!!
Enjoy!
