What you need:
Whole Grain Corn Taco Shells (or soft tortillas-(whatever your preference)
1 can of pink/red/black beans (your choice, just rinse and drain the beans first)
Cheddar/Jack Cheese, shredded (you can use any cheese you like!)
1 red bell pepper, diced
1 orange bell pepper, diced
2 red onions, diced (one for the beans, one for the guac!)
6 cloves of garlic, smashed and chopped well (3 for the beans, 3 for the guac)
2 tablespoons of cilantro, chopped (half for beans, half for guac)
2 hass avocados (not a fan of the big ones), cubed and removed from the skin
1 lime (you need the juice of the lime!)
1 jalapeno (seeded if you like- I like it nice and spicy!), diced finely
2 tomatoes, diced (1 for guac and…well you know the rest)
2 teaspoons of freshly ground cumin
Salt, pepper to taste
How you make it:
1. Gather all guac ingredients (avocados, tomatoes, onion, garlic, jalapeno, cilantro and lime) and mix well. Make it as chunky (or not) as you’d like. Season to taste with salt and pepper. **Hint: to add more flavor add a dash of ground cumin and the zest of the lime you just used the juice of!**
2. In a skillet add some good extra virgin olive oil. Let heat up over medium-high heat and toss in onions. Add pinch of salt and let onions soften. Add garlic and stir.
3. Toss in bell peppers and tomatoes, season with cumin and salt, pepper. Add tomatoes and beans. Let cook for 5-10 minutes. Season more if necessary. Once beans are cooked, toss in the cilantro.
4. Build your tacos!
Just typing this recipe made me hungry!
I hope you enjoy readers! Think about tomorrow’s dinner today and save the stress.
Peace, love & no beef!