These easy roasted carrot tacos are bursting with delicious umami flavor from soy sauce. Slathered with a zesty black bean lime spread you'll want to use over and over again!
dairy-free, vegan, vegetarian
AuthorStephanie McKercher, RDN
4large carrotspeeled and halved (horizontally to make 8 pieces that are about the length of your tortillas)
1small red onionpeeled and sliced into 1-inch strips
2tablespoonsKikkoman Traditionally Brewed Less Sodium Soy Sauce or Kikkoman Traditionally Brewed Soy SauceI used the Less Sodium version in recipe testing
2tablespoonsgrapeseed oilor cooking oil of choice
115 ounce can drained and rinsed black beans
1medium limezest and juice
1/4 - 1/2teaspooncayenne pepperdepending on spiciness desired (optional)
8small tortillaswarmed if desired (I used combination of whole wheat and spinach tortillas)
1chopped green onion
Preheat oven to 400ºF and prepare a baking sheet. Toss carrots and onions with soy sauce, oil, and cumin and spread mixture on baking sheet. Place on center rack of oven and roast until carrots are tender, 25-30 minutes.
In the meantime, prepare the black bean lime spread. Combine beans, lime, coriander, and cayenne (if using) in a large mixing bowl. Use a masher or fork to mash the beans and combine the ingredients until spreadable. (I like to leave a few whole beans for some texture.) Set aside.
Spread tortillas on a flat surface and spread mashed black beans on one side of each. Remove vegetables from oven and divide equally between tortillas. Top with avocado and green onions and serve with more of your favorite taco condiments and toppings if desired. Enjoy!
This recipe originally appeared on GratefulGrazer.com.