Let's Taco 'Bout Cinco de Mayo!
Let’s Taco ‘bout Cinco de Mayo!
Most of us want to fiesta like there is no mañana, but don’t want to step on the scale in the morning & say, “Holy Guacamole!”
If you’re like us and are looking to stay on the lighter side this food-filled day, check out the recipe for these amazing tacos and let’s party like a piñata!
2 - 16 oz. Cans of Black Beans
1 Tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 cup water
Soft Tortillas - we love the Organic Ezekiel 4:9 Sprouted Tortillas
Optional Taco Toppings: Shredded lettuce, chopped tomatoes, diced onion, avocados, organic corn, sprouts, pepitas, etc.
Add the beans to a large skillet over medium-high heat. Smash them with a wooden spoon, until they break apart. Add the chili powder, cumin, oregano, garlic powder, and pepper to the bean mixture. Stir well. Cook until the beans are soft, about 6-8 minutes, stirring occasionally.
Reduce the heat to medium. Add the water and stir to combine. Cook, stirring occasionally for 7-8 minutes, until some of the liquid evaporates but the bean mixture is still pliable. Remove from the heat.
Warm the tortillas according to their package directions.
Lay the tortilla flat on your plate and fill with 2 heaping tablespoons of the bean mixture. Top with desired taco toppings: Shredded lettuce, chopped tomatoes, diced onion, avocados, organic corn, sprouts, pepitas, etc.