Spicy Regional Rental Carrot and Black Bean Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Vegan tacos featuring roasted carrots and black beans with smoky spices inspired by local regional flavors, perfect for a quick street food style meal. This mexican-inspired tacos & burritos (vegan) ready in about 35 minutes pairs (15 oz), drained and rinsed black beans, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 220 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 large peeled and cut carrots with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp chipotle chili powder, 1/2 tsp garlic powder, and 3/4 tsp salt until evenly coated.
  2. Step 2: Spread carrots on a baking sheet in a single layer and roast for 20 minutes until tender and slightly caramelized, stirring halfway through.
  3. Step 3: While carrots roast, warm 8 small corn tortillas wrapped in foil in the oven for the last 5 minutes.
  4. Step 4: Heat 1/2 cup of the drained and rinsed 15 oz black beans in a small saucepan over medium heat until warmed through.
  5. Step 5: Assemble tacos by dividing roasted carrots and black beans evenly among the warmed tortillas. Garnish with 1/4 cup chopped fresh cilantro and serve with 4 lime wedges for squeezing over the top.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Frequently asked questions

How long does Spicy Regional Rental Carrot and Black Bean Tacos take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Regional Rental Carrot and Black Bean Tacos?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Spicy Regional Rental Carrot and Black Bean Tacos?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Regional Rental Carrot and Black Bean Tacos for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Regional Rental Carrot and Black Bean Tacos vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes