Roasted Carrot and Black Bean Tacos with Cilantro and Carrot Green Chimichurri

So, a funny thing happened while I was writing this post: I managed to delete the entire post right after writing it.

The incident happened late at night and I was already a little tired and crabby (and accidentally deleting my entire post didn’t help matters). I attempted a number of different tricks to recover the post, to no avail.

I had to start over.

The truth is, I didn’t want to start over. I wanted to scrap the post and move onto other things (and I very nearly did). But I made really delicious carrot tacos, damn it, and I wanted to share the recipe with you (come hell or high water)!

So here I am. I’m nearly a week late to the Recipe Swap party, but I made it. Happy swap, y’all!

(Oh, so this is the part of the post wherein you discover I turned Carrot Pie into Carrot Tacos. Tacos > Pie!)

ROASTED CARROT TACOS WITH CILANTRO AND CARROT GREEN CHIMICHURRI
Serves 2-3

Note: If you plan on making the chimichurri, be sure to buy carrots with their leafy green tops (as opposed to trimmed carrots)

Ingredients for the Roast Carrot tacos:
4 carrots (Reserve the green carrot tops for the chimichurri)
1-2 parnsips
1 small yellow onion, diced
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon lime zest
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 can of black beans
Corn tortillas

Optional garnishes:
Cotija cheese
Sliced radishes
Lime wedges

Ingredients for the Cilantro & Carrot Green Chimichurri
1 large handful of cilantro
Carrot greens (from the 4 carrots)
1 serrano chili, stem and seeds removed
2 cloves of garlic, peeled
Salt & pepper, to taste
The juice of 1 lime
1/4 olive oil

Method:

Preheat the oven to 400 degrees F.

Cut the carrots and parnsips into 1/2″ chunks. Toss the carrots and parsnips with the olive oil, cumin, lime zest, salt, pepper, and half of the minced onions (reserve the rest of the onions for garnishing your tacos).

Spread the carrot mixture in an even layer on a baking sheet. Roast for 15-20 minutes, or until the carrots and parnsips are fork tender. (Be careful not to overcook, I prefer my carrots to still have a bit of crunch!). Once the carrots are roasted to your liking, remove from the oven and set aside until you are ready to assemble the tacos.

Meanwhile, heat the black beans in a small pan on the stove.

To assemble the chimichurri, pulse the garlic cloves and serrano chili together in a food processor. Add in the carrot greens, cilantro, salt, pepper, and lime juice and process while pouring the olive oil in a steady stream. Blend until the mixture is well combined. (Note: I prefer my chimichurri to have a little bit of texture, so I’m careful not to over-mix.)

To assemble the tacos, fill each tortilla with a heaping spoonful of black beans and a heaping spoonful of the roasted veggies. Top with diced onions, cotija cheese, and the chimichurri. Garnish with lime juice and a dash of your favorite hot sauce!

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