Spicy Rental Carrot and Black Bean Tacos

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 taco and burrito recipe (vegan), ready in about 35 minutes, pairs carrots, black beans, olive oil 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

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Ingredients

3 large, peeled and cut into 1/2-inch sticks carrots
1 can (15 oz), drained and rinsed black beans
2 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chipotle chili powder
1/2 tsp garlic powder
3/4 tsp salt
8 small corn tortillas
1/4 cup, chopped fresh cilantro
4 lime wedges

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Instructions

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.
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.
Step 3: While carrots roast, warm 8 small corn tortillas wrapped in foil in the oven for the last 5 minutes.
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.
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.