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Black Bean and Carrot Tacos
with iceberg lettuce and avocado salad

Active: 35 min Total: 35 min

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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Crushed tomatoes - Combine tomatoes with coriander, cumin, paprika, salt and chili powder. (Can be done up to 2 days ahead)
  2. 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)
  3. Beans - Drain and rinse.

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Make

  1. Heat oven to 375F / 190C.
  2. 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.
  3. 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.
  4. 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.
  5. Place taco shells on a sheet pan and bake in oven until warm and crisp, 3 to 5 minutes.
  6. Cube avocados and slice lime into wedges. Toss chopped iceberg lettuce and avocados with vinaigrette.
  7. 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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (92)
Gluten-free (3)
Paleo (10)
Vegetarian (10)

38 reviews

Simple, easy, and delicious!

By: Marcella
Posted: Mar 12, 2021
Diet: Paleo
0 Helpful

I made it for a crowd and it went over well! Keeping it as a favorite for a classic homemade taco meat! I got 85/15 meat and it definitely needed a little draining before adding the tomato paste and crushed tomatoes. I added back extra seasoning that was drained off.

By: Lindsey
Posted: Apr 16, 2018
Diet: Original
0 Helpful

You can't go wrong with tacos!

By: Katie
Posted: Oct 16, 2017
Diet: Original
0 Helpful

Tacos were delicious!

By: Allison
Posted: Jul 28, 2017
Diet: Original
0 Helpful

OMG, so yummy, tasty, and delicious! The salad was the perfect partner for this dish. Definitely one of our favorites now.

By: Nina
Posted: Jul 12, 2017
Diet: Original
0 Helpful

Very good taste to the meat, although mine came out pretty greasy. The avocado salad was also yummy.

By: Jenna
Posted: Jun 13, 2017
Diet: Original
0 Helpful