I'm always looking for yummy new ways to get all the goodness into my family's bodies and lately I'm turning to legumes. I planned for a black bean taco, but only had black eyed peas when I opened the pantry. I wasn't sure how it was going to be but they were well received. I was quick too!
Taco Ingredients:
1 Can Legumes -
Tortillas - I used soft corn flour
1 Garlic clove
1/2 cup diced Red onion
2 TBSP Nutritional Yeast
Salt &
2 TBSP Chili powder
Sprinkle of Cumin
Sprinkle of Paprika
Tomato paste - small can
Broth - I used chicken but veggie works too
1 cup mozz cheese or your fav
Cilantro/Avocado sauce:
1 avocado
1 bunch cilantro
1 garlic clove
Salt and pepper to taste
1/2 cup cottage cheese - added protein. You can use Greek yogurt or sour cream instead.
1 tbsp lemon juice
Recipe
Dice the onions and garlic. Sautee them in a hot pan with olive oil. Toss in the seasonings, tomato paste then broth until it's a thick consistency.
Wash the beans and add to the base. Coat the beans with base and use a potato masher or fork to mash the beans. Remove from heat.
Preheat the oven to 450.
Scoop the bean mixture on half of the tortilla.
Sprinkle mozz cheese on top and fold over the other side of the tortilla.
Squish the tortilla so it sticks to the bean mixture and doesn't open up when it gets hot.
Spray the baking tray with non stick oil and arrange with a little space between them. I like to spray the top of the tortilla too.
Place in over for 7 minutes, flip and bake for another 5 minutes.
Blend your sauce ingredients in blender until smooth. Use water as needed.
You can easily make this a plant-based meal too.
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