Veggie Tacos
Delish.com
30 min.
4
X
Ingredients
olive oil1 tsp. cumin
1 large onion, chopped8 taco shells, warmed
2 poblano peppers, diced2 avocados
2 tsp. chili powder1 small tomato, chopped
2 15 oz. can black beans, drained & rinsed1 Tbsp. minced onion
2 Tbsp. fresh lime juice, plus wedges for serving1 crumbled queso fresco
1/2 lb. carrots, cut into 3” sticks4 grated radishes for garnish
Directions
Preheat oven to 450. Heat 2 Tbsp. oil in skillet and cook onion and pepper until tender, 4-6 minutes. Add chili powder and cook 30 seconds. Add black beans and 2/3 cup water. Reduce heat and cook until thickened, 4-6 minutes, mashing beans with back of a spoon until thick. Stir in lime juice and season with salt and pepper. Meanwhile, toss carrots with cumin and 1-1/2 Tbsp. olive oil, season with salt and pepper and roast on baking sheet, turning once, about 20 minutes. Make guacamole by chopping avocado and mixing in tomato and onion. Squeeze some lime juice on top and stir. Fill taco shells with beans and carrots and top with guacamole, queso fresco and radishes (and cilantro if you have). Serve with lime wedges, tortilla chips and salsa.