Vegan Crispy Chipotle Carrot and Black Bean Tacos
Kristi Roeder
These Vegan Crispy Baked Carrot and Black Bean Tacos are a delicious taco recipe.
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Course dinner
Cuisine Mexican
- This makes enough for about 6 tacos so 2-3 servings depending on how hungry you are
- ½ onion - finely sliced
- 3 cloves garlic - minced
- 2 medium carrots - finely sliced I like to cut mine into 2-3 inch long pieces
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt to taste I recommend ½-1 teaspoon
- black pepper to taste
- 1 chipotle pepper + 1 teaspoon sauce from canned chipotle peppers in adobo sauce
- 1 tablespoon nutritional yeast If you don't have access to this you can omit, just adds flavor
- ½ cup finely chopped cilantro or parsley
- 1 teaspoon maple syrup honey or sugar (optional but adds flavor)
- juice from 1 lime
- 1 can black beans drained
- +6 taco shells of choice
- +optional toppings and sides: Sliced avocado and salsa of choice
Preheat oven to 425 degrees. Note: you can skip the baking step if you don't care about your tacos being crispy.
Heat a splash of oil in a skillet over medium heat. Add onions and cook for 5 minutes. Add carrots, garlic, spices, cilantro, maple syrup and chili peppers. Cook for 8 additional minutes, until veggies have softened.
Add black beans to the pan and cook for 3 more minutes.
Warm taco shells for 30-40 seconds in the microwave until softened. Place taco shells on a sheet pan and fill with bean filling. Fold tacos over and top with an additional sheet pan so they do not open. Bake tacos for 15-20 minutes, until crisp.
Top avocados with your favorite toppings and dig in. I topped mine with fresh avocado and dipped mine in salsa.
Keyword Vegan Crispy Chipotle Carrot and Black Bean Tacos