Main Dishescountryliving
Carrot-and-Black Bean Crispy Tacos
Dig into vegetarian tacos with tons of fresh flavor.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Preheat oven to 450 degrees F. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4 to ⏱️ 6 minutes. Add chili powder and cook, stirring, until fragrant, ⏱️ 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to ⏱️ 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper.
black beans, drained and rinsed1 (15.5-oz.) can
2
Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to ⏱️ 12 minutes.
3
Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.
Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
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