Chipotle Carrot Tacos

Servings: 2-4

Chipotle Carrots

2 tbsp olive oil

1 lb carrots, peeled, and cut into large wedges ~2” in length

Salt and pepper to taste

3 cloves minced garlic

1-2 chipotle peppers, minced + 1 tbsp adobo sauce

Cabbage Slaw

2 cups thinly sliced cabbage

1/2 cup chopped red onion

1/2 cup raisins

1 tbsp lime juice

1 tbsp olive oil

Salt and pepper to taste

Additional Ingredients

8-10 warmed corn tortillas

1-2 cups black beans, warmed

Salsa to taste

Avocado (optional)

  1. Heat the oil for the carrots in a large skillet over medium heat. Add the carrots, and sprinkle with salt and pepper to taste. Cook for 2-3 minutes, then add the garlic, minced chipotle chilis, and adobo sauce. Quickly cover with foil, reduce heat to medium-low, and cook until lightly charred and tender, about 15-20 minutes.

  2. Meanwhile, prepare the slaw. Place all ingredients in a large bowl and toss to combine. Set aside.

  3. Place cooked carrots on warmed tortillas, top with slaw, and additional ingredients.

Tips

  • It is VERY important to tent the skillet with foil in this recipe, because the fumes from the chilis can be very irritable. As long as you cover with foil, you’ll be good, but you should also turn the overhead fan on your stove on, if you have that option.

  • To learn how to warm your tortillas, here’s a short video I made - https://www.youtube.com/watch?v=1xaFrfFxAUA

Ben Mastracco