Maple-Chipotle Carrot Tacos
with Mojo Verde Black Beans & Spicy Pepitas
INGREDIENTS
- 6 carrots, peeled and quartered lengthwise
- 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 carrots,1 tbsp olive oil, maple syrup, just half the chipotle in adobo, and a pinch of salt to a baking sheet and toss. Roast until carrots are lightly browned at the edges, 10 to 12 minutes. (4-serving meal: use 2 tbsp olive oil) TIP: If you want extra spicy tacos, feel free to use all the chipotle, or save for another use.
Sprinkle pumpkin seeds over the carrots. 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.
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
QUINOA STUFFED PEPPERS with Avocado Salad & Chipotle Crema
RANCHERO BOWLS with Cumin Roasted Vegetables & Serrano Yogurt
SWEET POTATO BLACK BEAN TACOS with Peach Kimchi & Citrus Aioli
