Roasted Vegetable & Black Bean Tacos

Ingredients

1 cup roasted root vegetables (see associated recipe)

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

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.

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

Nutrition

• Calories: 343 kcal
• Total Fat: 17 g
• Saturated Fat: 2 g
• Unsaturated Fat: 0 g
• Sodium: 352 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 12 g
• Total Sugars: 6 g
• Protein: 8 g