Roasted Carrot and Black Bean Tacos with Apple Slaw

Roasted Carrot and Black Bean Tacos with Apple Slaw


Roasted Carrot Tacos with Apple Slaw


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


  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