Black Bean and Carrot Tacos

Ingredients

• 3/4 cup Crushed tomatoes
• 3/4 tsp Coriander
• 1/2 tsp Cumin
• 1/2 tsp Paprika
• 1/2 tsp Salt
• 1/4 tsp Chili powder
• 2 cloves Garlic, chopped
• 2 Jalapenos (opt), diced
• 1 Onions, medium, diced
• 1/4 head Lettuce, small iceburg, sliced
• 1/4 bunch Cilantro, chopped
• 1 can Beans, black (14 oz / 397 g), rinsed and drained
• 1 Tbsp Oil, cooking
• 1 1/2 cups Carrots, frozen and diced
• 1 Tbsp Tomato paste
• 8 Taco shells (use soft tortillas if you prefer)
• 1/2 Limes, wedges
• 4 oz Cheese, shredded white cheddar
• 1/2 cup Yogurt, plain or Greek
• 1/2 cup Salsa (choose your favorite)
• 1/4 tsp Paprika
• 1 1/2 Tbsp Vinegar, red wine
• 1/2 tsp Brown sugar
• 3 Tbsp Oil, cooking ((like grapeseed, vegetable, or avocado))
• 1 Avocados, cubed