Roasted Veggie & Black Bean Tacos

Ingredients:

• 1/2 cup black beans, drained and rinsed
• 2 teaspoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/2 teaspoon ground coriander
• 1/4 teaspoon pepper
• 1/2 avocado
• 4 corn tortillas, toasted
• 1 lime for serving
• Cilantro, chopped (for serving)
• Salsa (for serving)

Root Vegetables:

• 1 cup roasted root vegetables
  • 2 large carrots, chopped
  • 2 beets, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 medium sweet potato, chopped
  • 1 red onion, chopped
  • 3 Tablespoons olive oil
  • 1 1/2 Tablespoons apple cider vinegar
  • 1 Tablespoon fresh herbs (your choice)
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

Instructions:

1. Roast the vegetables: Preheat the oven to 425F and line 2 large baking sheets. Add all of the chopped vegetables into a bowl and add in the olive oil, salt, pepper and herbs. Mix together until combined and divide onto the 2 baking sheets. Roast the vegetables for 35-45 minutes, until tender.
2. Combine the roasted root vegetables with the oil, beans, chili powder, cumin, coriander, salt, and pepper in a saucepan. Cover and cook over medium-low heat until heated through (about 7 to 8 minutes).
3. Divide the mixture among the tortillas, top with avocado, cilantro and salsa.
4. Serve and enjoy!