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Maple-Chipotle Carrot Tacos with Mojo Verde Black Beans & Spicy Pepitas
2 or 4 Serving Dinner

Maple-Chipotle Carrot Tacos

with Mojo Verde Black Beans & Spicy Pepitas

Chipotle peppers in adobo are dried and smokey jalapeños packed in a tangy tomato-based sauce. Their complex flavor and heat balance the sweetness of roasted carrots and maple syrup. Black beans cooked in a bright, vibrant green sauce add heft to the meal, and spicy pepitas pull everything together with some crunch.

Tags: High-Protein Nut-Free Less Prep High Fiber
SERVINGS
PREP & COOK TIME
25 min
CALORIES
870
FAT
31g
CARBOHYDRATES
119g
PROTEIN
37g

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INGREDIENTS

  1. 6 carrots, peeled and quartered lengthwise
  2. 1 tbsp maple syrup
  3. 1 oz chipotle pepper in adobo, roughly chopped and adobo sauce reserved (divided)
  4. 1/4 cup pumpkin seeds
  5. 6 tbsp mojo verde sauce
  6. 13.4 oz black beans, drained and rinsed
  7. 6 yellow corn tortillas
  8. 1 avocado, halved, peeled, and diced
  9. 1 lime, cut into wedges
  10. 1 tbsp olive oil*
  11. Salt*
  12. Pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, wheat
Tools: Aluminum foil, Baking sheet, Small saucepan
SERVINGS
PREP & COOK TIME
25 min
CALORIES
870
FAT
31g
CARBOHYDRATES
119g
PROTEIN
37g

Get Recipes Delivered

INSTRUCTIONS

1
Roast the carrots

Preheat oven to 450°F. Combine carrots, maple syrup, just half the chipotle pepper, reserved adobo sauce, 1 tbsp olive oil, and a pinch of salt on baking sheet and toss. Roast until carrots are lightly browned at edges, 10 to 12 minutes. (4-serving meal: use 2 tbsp olive oil) (TIP: Add more chipotle pepper in adobo if you prefer more spice.)

2
Finish roasting the carrots and pepitas

Sprinkle pumpkin seeds over carrots and continue to roast until seeds are lightly browned and crispy, about 5 minutes.

3
Heat the beans and warm the tortillas

Combine mojo verde and black beans in small saucepan over medium heat. Cook until heated through, 3 to 4 minutes. Use back of fork to mash about half the beans until they start to stick together and become creamy. Wrap tortillas in foil and place in oven to warm, 4 to 5 minutes.

4
Assemble the tacos and serve

Divide warm tortillas between plates and top with mojo verde black beans, maple-chipotle carrots, spicy pepitas, and avocado. Serve tacos with lime wedges. ¡Buen provecho!

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