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Root Veggie Tacos

cherise.mazur
One pan only here! Filled with nutritious colorful roasted veggies to make into tacos or a bowl. Great for meal prep!
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Ingredients
  

  • 2 large carrots
  • 2 parsnips
  • 2 beets
  • 1 red onion
  • 1 sweet potato
  • 1 can black beans, drained & rinsed
  • 3 tbs olive oil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • fresh cilantro for topping
  • corn or flour tortillas

Instructions
 

  • Preheat oven to 425f. Line 1 or 2 large baking sheets with parchment paper.
  • Peel and slice veggies into even sizes so they cook even.
  • Toss with oil and seasonings until well coated. Spread into a single layer.
  • Roast the veggies, roating halfway through for about 30-40 minutes. Until fork tender.
  • Once done add to a large bowl with beans (option to heat up beans to warm or they may warm with the veggies)
  • Adjust seasoning and add cilantro if using. Assemble into tacos or bowls and enjoy!