Roasted Carrot and Black Bean Tacos with Apple Slaw
Roasted Carrot Tacos with Apple Slaw
can of refried black beans
large carrots (sliced into 3" pieces, rainbow or regular will do!)
a purple sweet potato (diced, or sub regular orange)
a red onion (sliced)
Olive Oil (for roasting)
coarse sea salt (for roasting)
diced apple (I love pink lady or honeycrisp for these tacos!)
diced red cabbage
Plain greek yogurt
thin slices of fresh jalepeno (optional, for kick)
golden cherry tomatoes (diced , or sub regular red)
juice from 1/2 a lime
Preheat oven to 425 degrees.
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.
Roast (bake) for 20 minutes. Then remove from oven.
Meanwhile, combine the apple slaw ingredients in a medium bowl: diced apple, red cabbage, Greek yogurt, jalepeno, cherry tomatoes, lime juice, and cumin.
Heat up the refried black beans -- either in the microwave or on the stovetop. Either works!
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.
Yields 8 Tacos