Roasted Vegetable & Black Bean Tortillas - Recipe - Harvest Connection | New York

Ingredients

• 4 medium carrots, peeled
• 4 medium parsnips, peeled
• 3 medium beets, peeled
• 1 large red onion
• 1 large rutabaga, peeled
• 3 tablespoons olive oil
• ½ teaspoon kosher salt
• ½ teaspoon ground pepper
• 2 cups roasted root vegetables
• 2 cups cooked or canned black beans, rinsed
• 2 teaspoons extra virgin olive oil
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoons chili powder
• 8 corn tortillas, lightly toasted or warmed
• 1 lime, cut into wedges
• ¼ cup fresh cilantro, chopped
• ½ cup salsa, optional
• ½ cup guacamole, optional