Carrot-and-Black Bean Crispy Tacos

Ingredients

• Olive oil

  3 tbsp or 41g

• Onion

  raw

  1 small or 70g

• Poblano pepper

  raw

  100g

• Chili powder

  1 tsp or 3g

• Black beans

  raw

  100g

• Lime juice

  1 tbsp or 15g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Carrots

  raw

  227g

• Cumin seed

  1 tsp, ground or 3g

• Taco shells

  baked

  8 medium or 102g

• California avocado

  raw

  1 fruit, without skin and seed or 136g

• Cilantro

  raw, coriander leaves

  1 tbsp or 1g

• White icicle radish

  raw

  1 radish or 17g

Directions

1. Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender, 4to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 cup water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of the spoon until thick. Stir in lime juice. Season with salt and pepper. Meanwhile, toss carrots with cumin and 1 1/2 tablespoons oil on a rimmed baking sheet. Season with salt and pepper. Roast, turning once, until just tender, 10 to 12 minutes. Divide beans and carrots between taco shells. Top with avocado, queso fresco, cilantro, and radishes. Serve with lime wedges alongside.