roasted vegetable and black bean tacos

Serves: 4

Ingredients:
1 cup roasted root vegetables
½ cup cooked or canned black beans, rinsed
2 teaspoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon ground pepper
4 corn tortillas, lightly toasted or warmed
½ avocado, cut into 8 slices
1 lime, cut into wedges
chopped fresh coriander & salsa for garnish

Method:
combine roasted root vegetables, beans, oil, cumin, chili powder, coriander, salt and pepper in a saucepan. cover and cook over medium-low heat until heated through, 6 to 8 minutes.
divide the mixture among the tortillas. top with avocado. serve with lime wedges. garnish with coriander and/or salsa, if desired.