Roasted Carrot and Parsnips Tacos with Carrot Greens Chimichurri
- Number of Servings: 1
Ingredients
4 carrots1-2 parsnips1/2 small yellow onion1 tbsp olive oil2 tsp ground cumin1 tsp lime zest1 tsp cayenne pepper1/2 tsp salt1/2 tsp pepper1 can of black beans6 corn tortillas (6")Chimichurri:1 large handful of fresh cilantroCarrot greens from 4 carrots2 cloves of garlic, peeledSalt & pepper to tasteJuice of 1 lime1/4 cup olive oil
Preheat oven to 400 degrees. Cut carrots and parsnips into 1/2" chunks. Toss in a roasting pan with onion, olive oil, cayenne pepper, cumin, lime zest, salt and pepper. Spread in even layer in the pan and roast in the oven for 15-20 minutes. Once roasted, remove and set aside.
Heat the black beans in a small pan on the stove (add salt, pepper and lime juice if desired).
For the chimichurri, pulse the garlic with the carrot greens, cilantro, salt, pepper and lime juice. Add olive oil in a steady stream as you pulse. Blend until well combined.
Heat tortillas and fill with a spoonful of carrot mixture, black beans. Add chimichurri as a topping.
Serving Size: Makes 3 servings of 2 tacos each
Number of Servings: 1
Recipe submitted by SparkPeople user SOUNDSCENE.
Heat the black beans in a small pan on the stove (add salt, pepper and lime juice if desired).
For the chimichurri, pulse the garlic with the carrot greens, cilantro, salt, pepper and lime juice. Add olive oil in a steady stream as you pulse. Blend until well combined.
Heat tortillas and fill with a spoonful of carrot mixture, black beans. Add chimichurri as a topping.
Serving Size: Makes 3 servings of 2 tacos each
Number of Servings: 1
Recipe submitted by SparkPeople user SOUNDSCENE.
Nutritional Info Amount Per Serving
- Calories: 1,634.3
- Total Fat: 75.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,720.7 mg
- Total Carbs: 201.2 g
- Dietary Fiber: 52.7 g
- Protein: 44.7 g
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