Maple-Chipotle Carrot Tacos

Preheat oven to 450°F. Combine carrots, maple syrup, just ½ oz chipotle pepper in adobo, 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. (TIP: Add more chipotle pepper in adobo if you prefer more spice.)

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

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.

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

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.