The next time you are craving tacos, try this colorful, vegetarian friendly recipe! The main ingredients of the taco are roasted carrots and black beans. The beans are a great substitute to meat and provides all of the protein that you need for this meal. The carrots provide a delicious sweet flavor and is a source for Vitamin A which keeps your eyes healthy. Using cumin as the main spice in this dish will give the tacos that distinct flavor found in many Mexican dishes.
Top your tacos a vibrant radish slaw to add a nice crunch. The slaw has honey and lime to give it a tangy, yet sweet flavor.
Roasted Carrot and Black Bean Tacos
2 tablespoons of olive oil
6-8 carrots, peeled and diced (½ inch dice)
1 small onion, diced
1 clove garlic, minced, optional
2 tsp chili powder
1 teaspoon of cumin
1 can (14 ounces) of black beans, drained and rinsed
8-12 tortillas of choice (corn or flour, soft or hard)
4 ounces of cheddar cheese, shredded
- Preheat the oven to 400°F. Toss the carrots with one tablespoon of olive oil and a pinch of salt, then spread evenly on a baking sheet. Roast until tender, for about 20 minutes.
- Heat a sauté pan with remaining olive oil, and add onion and garlic (if using). Sauté over medium high heat until pepper is soft, about 2-3 minutes. Add cumin, chile powder and black beans and sauté for another 2 minutes.
- Add carrots to the black bean mixture, and season to taste.
- Spread tortillas on sheet pan. Sprinkle each tortilla with a bit of cheese and heat them in the oven for 3-4 minutes. Remove the warmed tortillas from the oven and top each with the sweet potato mixture and radish slaw (below).
1 watermelon radish, julienne
2 cups radish or pea shoots
1 limes, juiced
1 tablespoons of olive oil
½ tablespoon of honey
½ teaspoon of cumin
- Combine lime juice, olive oil, honey, cumin, salt, and pepper in a bowl and whisk thoroughly.
- Mix radishes and radish shoots in a bowl.
- Pour the dressing over the salad. Toss to coat.