Roasted Carrot, Black Bean Tacos with Radish Slaw

By June 11, 2020May 3rd, 2024Recipes

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 

Serves 4-6


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



  1. 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.
  2. 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.
  3. Add carrots to the black bean mixture, and season to taste.
  4. 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).


Radish Slaw

Serves 4-6



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



  1. Combine lime juice, olive oil, honey, cumin, salt, and pepper in a bowl and whisk thoroughly.
  2. Mix radishes and radish shoots in a bowl.
  3. Pour the dressing over the salad. Toss to coat.

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