NEW twist on Taco Tuesday . . . or Meatless Monday!
Ingredients
- 3 Tbsp Extra-Virgin Olive Oil EVOO or Garlic, Harissa, Green Chile
- 1 small Onion chopped
- 1 poblano pepper
- 1 tsp chili powder SEE RECIPE
- 1 15.5 oz Black Beans drained and rinsed
- 1 Tbsp fresh squeezed lime juice
- Himalayan Salt
- fresh ground black pepper
- 1/2 lb carrots cut into 3" to 4" sticks
- 1 tsp The Olive Twist Spanish Blend available on line and in store
- 8 taco shells soft corn, flour, or hard shell
- 1 Avocado sliced
- cilantro,
- red radish
- queso fresco
- Lime Wedge for serving
Servings:
Units:
Instructions
- Preheat oven to 450ยบ Heat 1 1/2 tablespoons oil in a medium saucepan over medium-high heat. Add onion and pepper and cook, stirring occasionally, until tender 4 to 6 minutes. Add chili powder and cook, stirring, until fragrant, 30 seconds. Add black beans and 1/3 c water. Reduce heat to medium-low and cook, stirring occasionally, until thickened, 4 to 6 minutes. Mash beans with the back of a spoon until thick. Stir in lime juice. Season with chili powder salt and pepper.
- Meanwhile, toss carrots with the Olive Twist Spanish Blend and 1 1/2 tablespoons Harissa Olive 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
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