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Roasted Carrot and Poblano Tacos with Black Bean Radish Slaw

Crispy corn tortillas with smokey roasted carrots and poblanos topped with a black bean and radish slaw and cotija cheese. 
Difficulty: Easy
Time: 30-35 minutes
This dish is Gluten-Free & Vegetarian

Poblano peppers are a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho. We are using the poblanos for their smokey flavor notes and mild heat profile.

Ingredients
Carrot
Poblano pepper
Radishes
Cilantro
Scallion
Lime
Black beans
Corn tortillas
Smoked paprika
Cotija cheese
Featured Ingredient Partners:
Corn tortillas: La Perla

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Zest The peel of, or grating of a citrus peel for flavor.
Roast To cook food with dry heat in an oven or over a fire.

What you need

Foil lined baking sheet

Medium sauté pan

Large mixing bowl

Small mixing bowl

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Pre heat oven to 425ºF or grill to medium high. Wash and dry all produce. Trim the top and bottom of the carrots, peel and cut into half. Remove the seeds and stems from the poblano peppers and cut into thick strips. Remove the cilantro from the stems and chop. Remove the top and bottom of the radish and slice into thin rounds. Remove the root of the green onion and bias slice. Zest the lime then cut in half and juice. Open the black beans, rinse under cold water, drain and set in the fridge until ready to use. Crumble the cotija cheese.

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Step 2: ROAST OR GRILL VEGGIES

In a large bowl, toss the poblano peppers with 1 tsp. of oil. Place on half of a baking sheet or a piece of foil (if using the grill). In the same bowl toss the carrots with 1 tsp. of oil and the smoked paprika and set on the other half of the foil or baking sheet. Roast in the oven for 25 minutes until the carrots are soft and golden brown. While the vegetables are roasting move on to make the radish slaw.

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Step 3: MAKE RADISH SLAW

In a small bowl combine the lime juice and lime zest with 1 tsp. of oil and a pinch of salt and pepper. Whisk until well combined and add the sliced radish, green onion and the black beans. Cover and place in fridge until ready to plate.

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Step 4: FRY TORTILLAS

Heat a large sauté pan with 3 Tbsp. of oil on medium heat. Add the tortillas, one at a time and fry on each side for about 30 seconds. You want them to be crisp but still pliable. Sprinkle each tortilla with a pinch of salt and lay on paper towels to remove any excess oil.

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Step 5: FINISH THE VEGGIES

Remove vegetables from the oven or grill then slice the carrots down into more manageable pieces so they are easier to eat.

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Step 6: PLATE YOUR DISH

Divide the tortillas between two plates and top with poblano, carrots, radish black bean slaw and top with crumbled cotija cheese. Garnish with cilantro. Enjoy!