Sheet pan bean & carrot tacos
515 cals, 16p, 46c, 20f (per meal)
3 tbsp (22g)
1 fruit (2" dia) (67g)
1 1/2 tbsp (13g)
1 tbsp (15mL)
1 avocado(s) (201g)
6 tortilla, medium (approx 6" dia) (156g)
1 can (439g)
4 medium (244g)
1
Preheat oven to 350°F (180°C).
2
Slice carrots into sticks.
3
In a bowl toss carrots with half the oil and half the taco seasoning until coated.
4
Place carrots on one side of the sheet pan, keeping the other side open. Bake for 15 minutes.
5
Meanwhile, toss the black beans in a bowl with the remaining oil and taco seasoning.
6
When the carrot timer is up, add beans to the open side of the sheet pan and spread evenly. Bake carrots and beans for 10 minutes. Carrots should be soft and golden and black beans should be warmed through and starting to split.
7
Place beans in a tortilla. Top with carrots, avocado, lime juice, and pepitas. Serve.