Roasted Carrot and Black Bean Tacos with Apple Slaw


Roasted Carrot Tacos with Apple Slaw


15 ounces
can of refried black beans
large carrots (sliced into 3" pieces, rainbow or regular will do!)
a purple sweet potato (diced, or sub regular orange)
a red onion (sliced)
1 tablespoon
Olive Oil (for roasting)
1 teaspoon
coarse sea salt (for roasting)
1⁄2 cup
diced apple (I love pink lady or honeycrisp for these tacos!)
1⁄2 cup
diced red cabbage
2 tablespoons
Plain greek yogurt
thin slices of fresh jalepeno (optional, for kick)
golden cherry tomatoes (diced , or sub regular red)
juice from 1/2 a lime
1⁄2 teaspoon
small tortillas


  1. Preheat oven to 425 degrees.
  2. On a parchment lined (or sprayed) cookie sheet, lay out the carrots and sweet potato in a single layer. Brush on olive oil, then sprinkle with sea salt. 
  3. Roast (bake) for 20 minutes. Then remove from oven. 
  4. Meanwhile, combine the apple slaw ingredients in a medium bowl: diced apple, red cabbage, Greek yogurt, jalepeno, cherry tomatoes, lime juice, and cumin.
  5. Heat up the refried black beans -- either in the microwave or on the stovetop. Either works!
  6. Assemble your tacos: spread a generous dollop of refried black beans into the tortilla. Top with a couple pieces of roasted carrot, a few sweet potato chunks, and a spoonful of the apple slaw. 
  7. Enjoy!

Yields 8 Tacos