Vegetable Tacos

Serves 2

Ingredients:

For the Tacos:

• 1 cup roasted root vegetables (see ingredient and directions below)
• ½ cup canned black beans, rinsed
• 2 tsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp ground coriander
• ¼ tsp kosher salt
• ¼ teaspoon ground pepper
• 4 corn tortillas, lightly toasted or warmed
• 1 lime, cut into wedges 
• Serve with Purple Slaw, sour cream and fresh cilantro 

For the Roasted Root Vegetables:

• 3 large carrots
• 1 medium celery root, peeled
• 3 medium beets, peeled
• 1 medium red onion 
• 3 tbsp extra-virgin olive oil
• 1 ½ tbsp white balsamic vinegar
• 1 tbsp fresh herbs, such as thyme or sage
• ½ tsp kosher salt
• ½ tsp ground pepper

Directions:

For the Roasted Root Vegetables

• Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large baking sheets with parchment paper.

• Cut carrots into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into 1/2-inch-thick wedges. Cut celery root into 3/4-inch cubes. You should have about 12 cups raw vegetables. Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated.
• Divide between the prepared baking sheets, spreading into a single layer.
• Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 35-45 minutes.

*Makes approximately 12 cups. Refrigerate remaining roasted vegetables in an airtight container for up to 5 days.

For the Tacos:

• 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, about 8 minutes.

• Divide the mixture among the tortillas. Top with Purple Slaw and Sour Cream. Serve with lime wedges. Garnish with cilantro.