What you'll be getting:

Black Bean Tacos with Roasted Kale and Carrots

Per Serving

200 g black beans (cooked with tomatoes, chilies, peppers, onions, cilantro) 

125 g veggies

2 tortillas

hot sauce (tomatoes, chilies, peppers, onions, cilantro)

Equipment needed: 1- 2 sheet pans, 1 pot

Preheat oven to 425.

Place the beans, with the liquid, in a pot. Set the burner to a low simmer. You want to cook until most of the liquid evporates. 

When some of the liquid has evaporated, add hot sauce. This is only if you like a bit of heat to your tacos. The hot sauce has quite a kick to it, so add a little at a time so the beans don't get too spicy. You can also add the hot sauce to your tacos at the end if you don't want to mix it into the beans. 

When most of the liquid has evaporated, the beans will be done. Evenly distribute them onto the tortillas. I prefer warming the tortillas before this step, but it is not necessary. I just prefer the texture of warm tortillas over cold. 

From start to finish this dinner takes less than 15 mintues. Enjoy! 

Place the veggies on a sheet pan. When the oven reaches 425, place sheet pan in the oven. try not to overcrowd the veggies, for 3 or 4 servings I recommend using 2 sheet pans. Cook for 8 minutes. 

When the timer for the veggies goes off, pull them from the oven. The edges should have some caramelization on them and they will be a bit crispy. 

Place the beans on the tortillas and then top with the veggies. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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