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                     Roasted Root Veggie Breakfast Tacos


  • 1 small sweet potato, cubed (.5cm – 1.5 cm pieces)
  • 1 medium carrot, peeled and sliced (.5 cm rounds)
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon salt
  • Zest of 1/2 lime
  • 1 cup canned black beans (mashed)
  • 2 (15cm) corn tortillas


  1. Preheat oven to 176 °C and line a small baking sheet with parchment paper.
  2. In a small bowl, mix the sweet potatoes and carrots with olive oil, cumin, coriander, salt, and lime zest. Transfer to the baking sheet and roast for 15 minutes.
  3. Once the vegetables are ready, spread the mashed black beans on the tortilla and top with the veggies.
  4. See the serving tips below for additional topping suggestions.

Ingredient Substitutions and Variations

Swap in your favourite root vegetables if you’re not a fan of carrots and sweet potatoes turnips, parsnips, rutabaga, radishes, and kohlrabi are good choices that won’t trigger heartburn.

You can also use a different kind of bean if you don’t have the black variety handy.


Nutrition Highlights (per serving)

297 calories 8g fat 48g carbs 10g protein

 Total Time: 25 min  Prep Time: 10 min Cook Time: 15 min Servings: 2 (1 taco each)







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