I usually make tacos with ground turkey, but my vegetarian sister came over for dinner the other night and I thought I would try to spice up some black beans instead to accommodate her. It ended up being one of the most delicious meals I’ve made, and I will absolutely be making it again, probably quite frequently. It took a bit more work than regular tacos, but it was also so much more flavorful. And the best part is that this recipe was derived completely spontaneously by throwing random things together and it ended up perfect, which rarely happens for me!
- 9 gluten free corn tortillas (3 per person)
- 2 cans of organic black beans
- 1 package of gluten free taco seasoning
- 2-ish tablespoons olive oil
- 2/3 cup tomato juice
- 1 handful shredded sharp cheddar cheese
- 1 handful fresh cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon onion powder
- 2 teaspoons minced garlic
- 2 teaspoons lime juice
- In a medium sized sauce pan, over medium heat, heat the olive oil and saute the minced garlic for about 1 minute. Then add the taco seasoning and onion powder.
- Add the black beans and tomato juice and stir well (so the flavorings are evenly distributed)
- Let it sit for about 10 minutes, stirring occasionally. Mash the beans a little so it resembles the texture of refried-beans.
- Remove from heat and stir in cheese, cilantro, lime juice, and salt.
- Fill half of a corn tortilla with the black bean mixture and fold the other half over the top.
- I used a panini press to crisp up the outside of the tortilla, but you could also do that in a bit of oil in a stove-top skillet.
This was a fantastic meal, and especially with my Avocado Lime Sauce recipe! For a little extra zest, I drizzled a little lime juice over the top and sprinkled some more cilantro.