Maple-Chipotle Carrot Tacos
with Mojo Verde Black Beans & Spicy Pepitas
INGREDIENTS
- 6 carrots, peeled, halved, and quartered
- 1 tbsp maple syrup
- 1 oz chipotle pepper in adobo, roughly chopped
- ¼ cup pumpkin seeds
- 3 oz Mojo Verde sauce
- 13.4 oz black beans, drained and rinsed
- 6 corn tortillas
- 1 avocado, halved and diced (pit removed)
- 1 lime, cut into wedges
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat the oven to 450°F. Add carrot, maple syrup, just half the chipotle in adobo, and a pinch of salt to a baking sheet. Roast until carrots are lightly browned at the edges, 10 to 12 minutes. TIP: If you want extra spicy tacos, feel free to use all the chipotle, or save for another use.
Sprinkle pumpkin seeds over the carrot. Return the baking sheet to the oven and cook until the seeds are lightly browned and crispy, about 5 minutes. TIP: Leave the oven on for your tortillas.
Add Mojo Verde and black beans to a small saucepan over medium heat. Cook until heated through, 3 to 4 minutes. Using the back of a fork, smash about half the beans and stir until incorporated with remaining whole beans. Wrap tortillas in foil and place in oven to warm, 4 to 5 minutes. TIP: You can wrap the tortillas in a damp paper towel and use a microwave instead if you prefer.
Divide warm tortillas between plates and top with Mojo Verde black beans, maple-chipotle carrots, and spicy pepitas. Finish with avocado and lime juice. Tuck in!
SIMILAR RECIPES
MOJO ROJO BLACK BEAN TACOS with Swiss Chard & Charred Lemon
STUFFED SWEET POTATOES with Spicy Frijoles & Cumin Crema
BLACK BEAN BOWLS with Carrot Poblano Quinoa & Spicy Ranch Dressing
STUFFED PEPPERS with Avocado Salad & Tomato Crema
ONE-POT BLACK BEAN ENCHILADA PASTA with Sweet Peppers & Lime
