Black Bean and Carrot Tacos
with iceberg lettuce and avocado salad

Name: Black Bean and Carrot Tacos
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 cup Crushed tomatoes; 3/4 tsp Coriander; 1/2 tsp Cumin; 1/2 tsp Paprika; 1/2 tsp Salt; 1/4 tsp Chili powder; 2 cloves Garlic, chopped; 2 Jalapenos (opt), diced; 1 Onions, medium, diced; 1/4 head Lettuce, small iceburg, sliced; 1/4 bunch Cilantro, chopped; 1 can Beans, black (14 oz / 397 g), rinsed and drained; 1 Tbsp Oil, cooking; 1 1/2 cups Carrots, frozen and diced; 1 Tbsp Tomato paste; 8 Taco shells (use soft tortillas if you prefer); 1/2 Limes, wedges; 4 oz Cheese, shredded white cheddar; 1/2 cup Yogurt, plain or Greek; 1/2 cup Salsa (choose your favorite); 1/4 head Lettuce, small iceburg, sliced; 1/4 tsp Paprika; 1 1/2 Tbsp Vinegar, red wine; 1/2 tsp Brown sugar; 3 Tbsp Oil, cooking ((like grapeseed, vegetable, or avocado)); 1 Avocados, cubed

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

First featured as "Taco Night!" in the early days of our meal plan service, this fun recipe leads to a taco bar where everyone can build their own right at the dinner table. It's a classic dinner that we love as much today as we did when it was first featured in March 2014.

Ingredients

Metric

Servings:

Black Bean and Carrot Tacos:

Crushed tomatoes - 3/4 cup
Coriander - 3/4 tsp
Cumin - 1/2 tsp
Paprika - 1/2 tsp
Salt - 1/2 tsp
Chili powder - 1/4 tsp
Garlic - 2 cloves , chopped
Jalapenos (opt) - 2 , diced
Onions, medium - 1 , diced
Lettuce, small iceburg - 1/4 head , sliced
Cilantro - 1/4 bunch , chopped
Beans, black (14 oz / 397 g) - 1 can , rinsed and drained
Oil, cooking - 1 Tbsp
Carrots, frozen and diced - 1 1/2 cups
Tomato paste - 1 Tbsp
Taco shells - 8 (use soft tortillas if you prefer)
Limes - 1/2 , wedges
Cheese, shredded white cheddar - 4 oz
Yogurt, plain or Greek - 1/2 cup
Salsa - 1/2 cup (choose your favorite)

Iceberg Lettuce and Avocado Salad:

Lettuce, small iceburg - 1/4 head , sliced
Paprika - 1/4 tsp
Vinegar, red wine - 1 1/2 Tbsp
Brown sugar - 1/2 tsp
Oil, cooking - 3 Tbsp ((like grapeseed, vegetable, or avocado))
Avocados - 1 , cubed

Prep

Crushed tomatoes - Combine tomatoes with coriander, cumin, paprika, salt and chili powder. (Can be done up to 2 days ahead)
Garlic / Jalapenos / Onions / Lettuce (for tacos and salad) / Cilantro- Prep as directed. Combine jalapenos and onions. Store remaining ingredients separately. (Can be done up to 3 days ahead)
Beans - Drain and rinse.

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Make

Heat oven to 375F / 190C.
Make vinaigrette by whisking together paprika, red wine vinegar, sugar and oil (the portion for the salad). Season to taste with salt and pepper and set aside.
Heat a skillet over medium-high heat. Add cooking oil (the portion for the tacos) and then jalapenos and onions with a bit of salt to heated oil. Saute until softened, ~3 minutes. Add garlic and saute until fragrant, ~1 minute.
Next add in frozen carrots and beans with seasoned crushed tomatoes and tomato paste. Saute for 6 to 8 minutes and season to taste with some salt and pepper.
Place taco shells on a sheet pan and bake in oven until warm and crisp, 3 to 5 minutes.
Cube avocados and slice lime into wedges. Toss chopped iceberg lettuce and avocados with vinaigrette.
Set out your taco bar: taco shells, bean filling, lettuce, cheese, yogurt, lime wedges, cilantro and salsa and let everyone assemble their own tacos. Enjoy with salad.

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