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Cinco de Mayo Comida!

Happy Cinco de Mayo and Taco Tuesday!


We could not be more excited that these two awesome celebrations collided this year and we are cooking up a storm in observance of these culinary occasions.


For our appetizer, we are whipping up a simple table-side Guacamole and for our main entree, we decided on Vegan Black Bean Tacos.


Check out the easy recipes below and have fun celebrating!


For the Guacamole, simply mix together the following ingredients:


* 2 Medium-sized Avocados, Smashed

* 1/2 Cup Onions, Chopped

* 1/2 Cup Tomatoes, Chopped

* 1 Tablespoon Lime Juice

* 1 Teaspoon Cumin Powder


Mix all together in a bowl and serve, chilled, with your favorite chips!


BLACK BEAN TACOS


Ingredients:


* 1 Tablespoon Olive Oil

* 1/2 Medium-sized Onion, Chopped

* 1 Teaspoon Chili Powder

* 1 Teaspoon Cumin Powder

* 1-18 oz. Can of Black Beans, Drained & Rinsed

* 1/4 Cup Water

* 8 Sprouted Grain Tortillas (we like Ezekiel 4:29 Tortillas)

Instructions:


Heat oil in a large skillet, over medium/high heat.


Once warm, add your chopped onions, chili powder and cumin. Stir occasionally.


Then, add your rinsed black beans and water. Stir.


Bring just to a boil, then reduce heat and cover for 7-10 minutes, or until most of the liquid has evaporated.


Now, the fun part begins = building your Taco Masterpieces!


Fill your Tortillas with the Black Bean Mixture, Tomatoes, Mixed Greens, Avocados (or Guacamole), and top with Salsa and freshly-squeeze Lime.


Enjoy!




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P.O. Box 71694, Phoenix, AZ, 85050

602.361.4107

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