Roasted Vegetables & Black Bean Tacos
Sheet-Pan Roasted Root Vegetables
Ingredients
- 2 cups Sheet-Pan Roasted Root Vegetables recipe
- 1 cup cooked or canned black beans, rinsed
- 4 tsp extra-virgin olive oil
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp ground coriander
- ½ tsp kosher salt
- ½ tsp ground pepper
- 8 corn tortillas, lightly toasted or warmed
- 1 avocado, cut into 16 slices
- 2 limes, cut into wedges
- Chopped fresh cilantro & salsa for garnish
Instructions
- Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.
- Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.
Side Dish Ingredients
- 1 carrot
- 1 parsnip, peeled
- 1 beet, peeled
- 1 red onion
- 1 sweet potato
- 1½ Tbsp extra-virgin olive oil
- 2 tsp apple cider vinegar or balsamic vinegar
- 1½ tsp fresh herbs, such as thyme, rosemary or sage
- ¼ tsp kosher salt
- ¼ tsp ground pepper
Side Dish Instructions
- Preheat to 425°F. Line a large baking sheet with parchment paper.
- Cut carrot and parsnip into ½-inch-thick slices on a diagonal, then cut into half moons. Cut beet and onion into ½-inch-thick wedges. Cut sweet potato into ¾-inch cubes. You should have about 6 cups raw vegetables.
- Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Place on the prepared baking sheet, spreading into a single layer.
- Roast the vegetables until fork-tender, 30 to 40 minutes.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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