HEARTY BLACK BEAN AND ROASTED CARROT TAQUITOS [VEGAN, GLUTEN-FREE]

INGREDIENTS
1 pound carrots
1 15-ounce can black beans
12 white corn tortillas or gluten-free tortillas, if necessary
1 lemon, juiced
1/2 teaspoon turmeric
1/2 teaspoon chili powder
Coconut oil -or other oil you may have
Salt
1 heaping teaspoon crushed red pepper
1/2 heaping teaspoon grated garlic
Cashew cream
Avocado
Cilantro
Jalapeños
Image may contain: table, food and indoorSriracha

 

PREPARATION
Throw some toothpicks in water to soak them. Preheat the oven to 400°F. Chop the carrots into sticks.
Toss the carrots sticks in the lemon juice, chili powder, turmeric, and a pinch or two of salt. Roast the carrots for 10 minutes.
While the carrots are roasting, combine the red pepper, garlic, and more salt. Rub the coconut oil on both sides of the tortillas.
In the last minute of the carrot roasting, throw the tortillas in oven to pre-toast them. This will prevent them from getting soggy from the black beans. Remove the tortillas when you remove the carrots.
Smash the black beans onto the tortillas, and divide the carrots amongst them. Roll up the tortillas and secure them with the toothpicks. Return everything to the oven for 10 more minutes.
Top them with a drizzle of smashed avocado, cashew cream, Sriracha, jalapeño slices, and cilantro.

Recipe source: onegreenplanet.org