Roasted Vegetable & Black Bean Tortillas
Ingredients
Roasted Root Vegetables
4 medium carrots, peeled
4 medium parsnips, peeled
3 medium beets, peeled
1 large red onion
1 large rutabaga, peeled
3 tablespoons olive oil
½ teaspoon kosher salt
½ teaspoon ground pepper
Taco Filling
2 cups roasted root vegetables
2 cups cooked or canned black beans, rinsed
2 teaspoons extra virgin olive oil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoons chili powder
½ teaspoon kosher salt
½ teaspoon ground pepper
8 corn tortillas, lightly toasted or warmed
1 lime, cut into wedges
¼ cup fresh cilantro, chopped
½ cup salsa, optional
½ cup guacamole, optional
Directions
To roast the vegetables:
- Position racks in upper and lower thirds of oven and preheat to 425°F. Line two large rimmed baking sheets with parchment.
- Cut carrots and parsnips into ½ inch thick slices on a diagonal and cut into half-moons. Cut beets and onions into ½ inch wedges. Cut rutabaga into ¾ inch cubes.
- Toss the vegetables with olive oil, salt and pepper in a large bowl. Divide between the prepared baking sheets and spread into a single layer.
- Roast the vegetables, rotating the baking sheets top to bottom halfway through for 30 to 40 minutes until fork-tender.
To make the tacos:
- Combine beans, oil, garlic powder, onion powder, cumin, chili powder, salt and pepper in a saucepan and cook over medium-low heat for 5 to 6 minutes.
- Place roasted root vegetables and black beans in tortillas. Sprinkle on chopped cilantro. Serve with lime wedges, salsa (optional) and guacamole (optional).
Additional recipes using Vegetables › Carrots
