Roasted Carrot and Black Bean Taco

Roasting brings out a sweet smoky deliciousness to the carrots that pair beautifully with black beans and creamy avocado.

 1 lb. fresh whole carrots
Olive oil
salt/pepper to taste
1 16 oz. can black beans, rinsed and drained
My Brother’s Roasted Tomato, House or Farm Stand Salsa
8 flour tortillas, warmed
2 avocados, ripe
1 cup sour cream or Mexican crema
3 limes
Garnish:  scallions, cilantro

Trim stems from carrots.  Slice vertically if some are larger than others to get them uniform in size so they will roast evenly.  Place onto large baking sheet. Drizzle with olive oil, season with salt & pepper.
Roast in 400* oven for 20-25 minutes until fork tender.  
 
While carrots are roasting, rinse and drain black beans then toss with 2 tablespoons of My Brother’s Salsa.  Griddle flour tortillas to warm them and place in clean kitchen towel til ready to assemble. Slice avocado. Whisk together juice of one lime with sour cream/crema.  Cut two limes into wedges to serve with tacos.
 
When carrots are done, slice diagonally into bite size pieces.  Top warmed tortillas with seasoned black beans, roasted carrots, sliced avocado, lime sour cream/crema, scallions and cilantro.  Serve with lime wedges.