Roasted Carrot and Black Bean Tacos with Apple Slaw


Description

Roasted Carrot Tacos with Apple Slaw

Ingredients

15 ounces
can of refried black beans
5  
large carrots (sliced into 3" pieces, rainbow or regular will do!)
1⁄2  
a purple sweet potato (diced, or sub regular orange)
1⁄4  
a red onion (sliced)
1 tablespoon
Olive Oil (for roasting)
1 teaspoon
coarse sea salt (for roasting)
1⁄2 cup
diced apple (I love pink lady or honeycrisp for these tacos!)
1⁄2 cup
diced red cabbage
2 tablespoons
Plain greek yogurt
8  
thin slices of fresh jalepeno (optional, for kick)
3  
golden cherry tomatoes (diced , or sub regular red)
   
juice from 1/2 a lime
1⁄2 teaspoon
Cumin
8  
small tortillas

Instructions

  1. Preheat oven to 425 degrees.
  2. On a parchment lined (or sprayed) cookie sheet, lay out the carrots and sweet potato in a single layer. Brush on olive oil, then sprinkle with sea salt. 
  3. Roast (bake) for 20 minutes. Then remove from oven. 
  4. Meanwhile, combine the apple slaw ingredients in a medium bowl: diced apple, red cabbage, Greek yogurt, jalepeno, cherry tomatoes, lime juice, and cumin.
  5. Heat up the refried black beans -- either in the microwave or on the stovetop. Either works!
  6. Assemble your tacos: spread a generous dollop of refried black beans into the tortilla. Top with a couple pieces of roasted carrot, a few sweet potato chunks, and a spoonful of the apple slaw. 
  7. Enjoy!

Yields 8 Tacos