Carrot and Black Bean Crispy Tacos
Ingredients
- 3 tbsp. extra-virgin olive oil, divided
- 1 small onion, chopped
- 1 poblano pepper, diced
- 1 tsp. chili powder
- 1 (15.5-oz.) can black beans, drained and rinsed
- 1 tbsp. fresh lime juice, plus wedges for serving
- kosher salt
- Freshly ground black pepper
- 1/2 lb. medium carrots, cut into 3" to 4" sticks
- 1 tsp. ground cumin
- 8 whole-grain taco shells, warmed
- Sliced avocado, crumbled queso fresco, and chopped fresh cilantro and radishes, for serving
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