Roasted carrots and black beans get a generous fresh cilantro finish.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 500 g carrots, in thin batons
- 1 can black beans, 540 ml, drained
- 20 g cilantro leaves and tender stems
- 8 small tortillas
- 2 tbsp olive oil
- 1 tsp ground cumin
- 2 tbsp lime juice
- 1/2 tsp salt
Method
- Heat oven to 220°C / 425°F. Toss carrots with oil, cumin and salt; roast 20–25 minutes until tender.
- Warm beans with 2 tbsp water in a small pan. Warm tortillas separately.
- Fill tortillas with carrots and beans. Finish with chopped cilantro and lime juice.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Delfino Cilantro Seeds
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
More ways to use your harvest
For a bolder herbal finish, replace the cilantro with 2 finely sliced papalo leaves for the whole batch, then adjust to taste.
What to cook next
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
