Sheet Pan Black Bean Tacos With Carrots And Lime

• 1 Red Onion, Thinly Sliced Into Half Moons
• 5 cloves Garlic, Thinly Sliced
• 1-1/2 cup Carrots, Thinly Sliced Into Coins
• 1 can (14 Oz. Size) Black Beans, Drained And Rinsed
• 1 Tablespoon Olive Oil
• 1 To 2 Limes, Juiced
• 1-1/2 Tablespoon Favorite Taco Seasoning
• 8 Corn Tortillas
• Avocados, Cilantro, Salsa For Topping

1. Preheat oven to 350u0b0F. Spray a sheet pan with olive oil spray, or line with a silicone baking mat.
2. In a large bowl, combine red onions, garlic, carrots and black beans. Add olive oil, lime juice and taco seasoningl. Toss until everything is coated well.
3. Pour ingredients onto prepared sheet pan, making sure to spread out evenly. Bake for 25 minutes, checking at 20 minutes to make sure nothing gets overdone. If ingredients are nicely browned, softened, and some of the black beans have split, remove from oven and allow to cool for 5 minutes.
4. In a microwave, warm tortillas for 10-15 seconds. Serve tacos with optional toppings (I love avocado, cilantro, and a little extra lime).

red onion, garlic, carrots, black beans, olive oil, favorite taco, tortillas, avocados

Taken from tastykitchen.com/recipes/holidays/sheet-pan-black-bean-tacos-with-carrots-and-lime/ (may not work)