Roasted veg and blackbean tacos

 

Ingredients

• 1 cup roasted root vegetables 425

• ½ cup cooked or canned black beans, rinsed

• 2 teaspoons extra-virgin olive oil

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• ½ teaspoon ground coriander

• ¼ teaspoon kosher salt

• ¼ teaspoon ground pepper

• 4 corn tortillas, lightly toasted or warmed

• ½ avocado, cut into 8 slices

• 1 lime, cut into wedges

• Chopped fresh cilantro & salsa for garnish

Directions

1. Combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. Cover and cook over medium-low heat until heated through, 6 to 8 minutes.

2. Divide the mixture among the tortillas. Top with avocado. Serve with lime wedges. Garnish with cilantro and/or salsa, if desired.