Black Bean and Roasted Carrot Taquitos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Yield: serves 2-4
1 lb carrots
1 can black beans
12 white corn tortillas
juice of 1 lemon
1/2 tsp turmeric
1/2 tsp chili powder
1 heaping tsp crushed red pepper
1/2 heaping tsp microplane grated garlic
For serving, optional– cashew crema, avocado, cilantro, jalapenos, sriracha, whatever
Throw some toothpicks in water to soak them.
Preheat the oven to 400.
Chop the carrots into sticks.
Toss the carrots sticks in the lemon juice, chili powder, turmeric, and a pinch or two of salt.
Roast the carrots for ten minutes.
While the carrots are roasting, combine the red pepper, garlic, and more salt.
Rub the coconut oil on both sides of the tortillas.
In the last minute of the carrot roasting, throw the tortillas in oven to pre-toast them. This will prevent them from getting soggy from the black beans. Remove the tortillas when you remove the carrots.
Smash the black beans onto the tortillas, and divide the carrots among them.
Roll up the tortillas and secure them with the toothpicks.
Return everything to the oven for 10 more minutes. Top with a drizzle of smashed avocado, cashew cream, sriracha, jalapeno slices, and cilantro.