Maple-Chipotle Carrot Tacos
with Mojo Verde Black Beans & Spicy Pepitas
Chipotle peppers in adobo are dried and smoked 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.
Nutrition (per serving)
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INGREDIENTS
- 6 carrot, peeled and quartered lengthwise
- 1 tbsp maple syrup
- 1 oz chipotle pepper in adobo, roughly chopped and adobo sauce reserved (divided)
- 1/4 cup pumpkin seeds
- 6 tbsp mojo verde sauce
- 6 oz organic black beans
- 6 yellow corn tortillas
- 1 avocado, halved, peeled and diced
- 1 lime, cut into wedges
- 1 tbsp olive oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 450°F. Combine carrots, maple syrup, just half the 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. (4-servings: use 2 tbsp olive oil) (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!
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