ROASTED CARROT TACOS WITH BLACK BEAN SALSA

1 cup cooked corn kernels 1 1/2 cups canned or cooked black beans, rinsed

1 bunch fresh cilantro

leaves, chopped

⅓ cup red onion, chopped 1 tablespoon red wine

vinegar

2 tablespoons fresh lime

juice

⅛ teaspoon + 1/4 teaspoon kosher salt, divided

1/2 pound petite or baby

carrots

1 teaspoon olive oil 1 teaspoon ground cumin 1/2-1 teaspoon smoked

paprika

1/4 teaspoon chili powder 1/4 teaspoon red pepper

flakes (optional) 6 low-carb whole-wheat

tortillas

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Set aside.

Prepare the salsa: Combine the corn, black beans, cilantro, red onion, vinegar and lime juice in a nonreactive bowl. Stir in ⅛ teaspoon salt. Taste and add more vinegar or lime juice if desired. Set aside.

Place the carrots in a gallon-sized zip-close bag. Add the olive oil, 1/4 teaspoon salt, cumin, smoked paprika, chili powder and red pepper flakes, if using. Seal the bag and shake it well, until the carrots are evenly coated with spice. Place the carrots in a single layer on the prepared baking sheet and bake until tender and browned, about 15 minutes for petite carrots or 25 minutes for baby carrots.

Divide the roasted carrots evenly among the whole-wheat tortillas. Top each with a heaping 1/4 cup of black bean salsa and any toppings. Serve hot. Makes 6 soft tacos.

Per taco: 201 calories (percent of calories from fat, 13), 8 grams protein, 38 grams carbohydrates, 7 grams fiber, 3 grams fat (1 gram saturated), no cholesterol, 341 milligrams sodium.

CONTRIBUTED PHOTOS BY KELLIE HYNES Salt, cumin, smoked paprika, chili powder and red pepper flakes give these tacos a kick.