Black & White Bean Tacos {Recipe}
This Black and White Bean Taco Recipe is so delicious and healthy you will want to put it into your dinner rotations. Besides being simple and delicious, tacos are a great, healthy option for any meal.
On our quest to eat healthier in this house, we have started to eat more black beans instead of meat. I happen to love any legume on the planet and have no issues with this at all. My husband is 'used' to eating a huge meat portion and then everything else is filling. I have attempted to get him to change his mindset for years, with no luck. Recently he has been working with a personal trainer to get back in shape and this person has let him know his eating habits are quite poor. (can't listen to your wife, but a complete stranger will do the trick?)
Anyway, I can finally cut out the huge meat portions in our household and serve more vegetables and fruit, which I adore the most. My children love all the fresh foods, but are not so fond of the beans as our protein. I've been coming up with other inventive recipes to get my children to love legumes like I do.
Black & White Bean Tacos
Ingredients:
4 Cups black & beans, cooked OR 2 cans black & white beans{drained & rinsed}
½ C. red onion, minced
1 tsp. cumin
1 tsp. paprika
2 Tbsp. cilantro, chopped
1 raw sweet potato, grated
2 Tbsp. coconut oil
1-2 avocado, sliced
Pinch of salt and pepper
8 tortillas
Hot sauce & salsa-optional
cheese-optional
Sour cream-optional
Directions:
1) In a large bowl, add beans, red onion, grated sweet potato, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together with a fork or your hands.
2) Heat the coconut oil in a skillet and add one tortilla and fill half of the tortilla with about ½ cup of the bean filling. Optional to sprinkle some cheese on at this time. Fold the tortilla over to form a taco.
3) Continue making your tortilla in the same manner. Cook each taco until they are nicely browned and crispy. Be careful when flipping the taco to cook the other side, so the filling doesn’t fall out.
4) Serve the Black & White Bean Tacos with various optional toppings like hot sauce, salsa, avocados or sour cream.
Ilove to top mine with hummus and add some fresh squeezed lime juice in there as well.
I usually always have more bean filling than corn tortilla to fill, so I will take the remaining bean filling and crack an egg in there and make some bean patties.
Simply form filling into balls and slightly flatten bake at 350 for 10-13 minutes and flip half way.
