If you’re looking for a new recipe to try this weekend, give these black bean tacos a shot. They might be the perfect meal on those days when you want something quick and easy but also healthy and satisfying. This recipe is vegan and gluten-free, so it’s great for everyone! Check out the recipe below to learn how to make them: 1 can of black beans (15 ounces) 2 cups chopped fresh spinach 3 tablespoons olive oil 1/4 cup minced onion 2 cloves garlic, minced or pressed 1 jalapeno pepper, seeded and finely diced 4 corn tortillas sea salt freshly ground black pepper cilantro leaves lime wedges (optional)
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prep: 15 mins cook: 10 mins total: 25 mins Servings: 4 Yield: 4 servings
1 tomato, diced (Optional)
1 (7 ounce) can green salsa (salsa verde)
1 small onion, chopped
1 tablespoon olive oil
6 taco shells (Optional)
½ teaspoon garlic powder
1 cup shredded lettuce (Optional)
½ teaspoon chili powder
1 (15 ounce) can black beans, rinsed and drained
2 ounces shredded Mexican cheese blend (Optional)
½ teaspoon ground cumin
1 avocado, sliced (Optional)
Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.
Per Serving: 402 calories; protein 13g; carbohydrates 43.9g; fat 20.5g; cholesterol 13.5mg; sodium 778.1mg.