Veggie Black Bean Tacos with Carrots + Lime

I know I'm not the only one who constantly needs to figure out ways to get dinner on the table after a long work day! That's actually exactly how these sheet pan black bean tacos first came about: a weeknight when I needed to pull together a nourishing and simple dinner and would do anything to not have to go to the store. Helloooo, creativity + pantry staples!

To my pleasant surprise, I became utterly obsessed with this black bean taco filling. Something about baking the black beans and carrots gives them a meaty, chewy bite without anything being too dry. Done in 30 minutes, these tacos are truly no-fuss and sure to satisfy a taco craving.

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Key Ingredients

• Black beans - Canned black beans are convenient and perfect for this recipe, but cooked, dried black would work if you have them prepared. You'll need at least 1.5 cups cooked.
• Carrots - The carrots should be sliced thin, but not paper thin. The key here is that they shouldn't take too long to cook, because then the black beans might dry out too much. If we're getting technical, about 3 millimeters should do the trick.
• Avocado and feta add the perfect amount of moisture and softness to tie this taco filling together, but you could also add a sauce or some slaw! Homemade guacamole or a simple vinegar coleslaw would be delish.

Step-by-Step Instructions

1. Step 1: Preheat your oven to 350 degrees and optionally line a sheet pan with parchment paper or a silicone baking mat. Combine sliced carrots, taco seasoning, black beans, onion slices, and olive oil in a bowl.

2. Step 2: Spread the taco-seasoned black beans, carrots, and red onions onto the sheet pan in an even layer. There should be enough to slightly the crowd the pan and create some steam, which will help avoid drying out the black beans.

3. Step 3: Bake the black bean and carrot taco filling at 350 for 20-25 minutes, or until carrots can be pierced easily with a fork and some black beans have started to split.

4. Step 4: In the last five minutes of cooking, gently warm some corn tortillas on the stovetop or in the oven. Top immediately with the black bean taco filling, avocado, feta, and fresh cilantro. Serve warm!

📖 Recipe

30-Minute Veggie Black Bean Tacos with Carrots + Lime

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• Author: Roots and Radishes
• Total Time: 35 minutes
• Yield: 6 tacos 1x

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Description

Easy black bean tacos baked with carrots on a sheet pan! Done in about 30 minutes for an easy weeknight meal that will satisfy any taco craving.

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Ingredients

Units USM Scale 1x2x3x

• ½ red onion, thinly sliced into half moons
• 2-3 large carrots, peeled and thinly sliced into coins (about 2 cups carrot coins)
• 1 15-ounce can black beans, drained and rinsed
• 1 tablespoon extra virgin olive oil
• 1.5 tablespoons taco seasoning (see notes about salt)
• 5-6 corn tortillas
• 1-2 limes
• ½ avocado, diced
• ⅓ cup feta, crumbled
• Fresh cilantro, for serving
• Other topping ideas: fresh or pickled jalapeños, salsa, sour cream, Greek yogurt, cotija, fresh radishes, cabbage or slaw

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Instructions

1. Prep. Preheat oven to 350 degrees and line a sheet pan with parchment paper or a silicone baking mat. You could also lightly grease it with olive oil to help prevent sticking.
2. Season black beans. In a large bowl, combine red onions, carrots, and black beans. Add olive oil and taco seasoning, and gently toss to get everything coated.
3. Bake. Spread the seasoned black beans and veggies evenly onto the prepared sheet pan, and bake for 20-25 minutes-until carrots are easily pierced with a fork and some of the black beans have started splitting. I recommend checking at 20 minutes to make sure black beans are dried out and crispy.
4. Warm tortillas. During the last 5 minutes of baking, heat tortillas over low heat in a pan on the stove with just a touch of olive oil, or gently warm them in the oven or microwave to make them pliable.
5. Assemble & eat! Top tortillas with the black bean carrot filling, generous squeezes of lime, avocado, feta, and fresh cilantro.

Notes

1. Salt. If your taco seasoning has salt in it, no need to add salt to the recipe (unless you try it and want to after). If your taco seasoning does not have salt, add ½ teaspoon of fine salt when you season the black beans, carrots, and onions.
2. Vegan. These tacos can be easily made vegan by skipping the feta! If you want to sub in something similar, cashew sour cream, plant-based plain yogurt, or vegan feta would be delicious.
3. Yield. I am always able to to make 6 pretty full tacos with this amount of filling and corn tortillas, which comfortably serves our household of 3. To increase the yield, you can easily double the recipe and use another sheet pan, or simply add another can of black beans to the existing recipe + a bit more taco seasoning to get 1-2 more tacos out of it.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Dinner
• Method: Oven
• Cuisine: Mexican-inspired

Nutrition

• Serving Size: 1 packed taco
• Calories: 204
• Sugar: 3.3 g
• Sodium: 432.6 mg
• Fat: 6.8 g
• Carbohydrates: 31 g
• Fiber: 8.4 g
• Protein: 7.6 g
• Cholesterol: 7.4 mg