Parsnip Tacos

Then we started to get more creative with parsnips. Basically anything can be made into a taco, right? Yup.

Ingredients:
Taco filling:
1 large onion
3-4 large parsnips
3-4 carrots
1/4 t cinnamon
1 t cumin
1 t chili powder
1 t smoked paprika
1 t salt
2 T olive oil

Avocado cream sauce:
1/2 c cream cheese
1/2 c sour cream
1 avocado
1/4 t sugar
1 t salt
1/2 t garlic powder

Black beans:
1/2 onion
2 cans black beans
1 bell pepper
1/4 c water
Cumin, chili powder, smoked paprika, etc.

10 flour tortillas
Pico de gallo/salsa


Directions:
1. Chop parsnips, carrots, and onion into a small dice.
2. Toss with oil and spices and roast at 400 for 30 mins/until tender.
3. Saute onion and bell pepper with spices until onion is translucent
4. Add black beans and 1/4 c water. Simmer until tender.
5. Blend all ingredients for avocado cream sauce.
6. Toast tortillas on the stove.
7. Assemble tacos!

Recommended: serve with lemonade slush (freeze pink lemonade into 2 ice cube trays, blend with remaining pink lemonade).

Serves 5 very comfortably.