Black Bean Veggie Tacos

Black Bean Veggie Tacos 3

Black beans are one of my all-time favorite legumes. They are slightly earthy which pairs well with smoky spices. Black beans are a nutrition powerhouse. They keep me fueled for long periods of time due to their high fiber content. These tacos are a favorite around our house because they have enough spice and flavor that you don’t taste the massive amount of spinach in the filling! Bonus for my kids! These have been nicknamed the “Popeye” tacos – eating these tacos will give you needed strength and energy just like a superhero! (Ok, so maybe not like a superhero but my kids don’t need to know that!) Use whatever taco toppings you like to make these your own. Happy taco eating!

Black Bean Veggie Tacos 2

Black Bean Veggie Tacos

Drizzle of grape seed oil
3 large garlic cloves, chopped fine
1 cup sweet onion, diced
1 teaspoon ancho chili powder
1 teaspoon cumin
Salt and pepper, to taste
1 bag (12 to 14 ounces) of baby spinach
Juice of 1 lime
2 cans black beans, rinsed and drained
¼ cup vegetable broth

In a large deep skillet over medium-high heat, heat the grape seed oil and add the chopped garlic and the onions. Cook until soft, and lightly brown. Next add the ancho chili powder and cumin. Add the spinach, cover and cook until wilted (Note: the spinach will barely fit in the pan when first added, but will wilt rapidly.) Once the spinach is wilted, add the lime juice, canned beans, salt and pepper (to taste) and the vegetable broth. With a potato masher, mash about 1/3 of the beans. Increase heat and bring to a boil. Once it is at a boil, reduce heat to low and simmer for about 20 minutes, stir every few minutes. Once bean mixture is done, spoon the bean mixture into a large bowl. Serve “salad bar” style by lining up tortillas, the bean mixture, chopped cilantro, avocados, corn kernels, salsa, olives, lettuce…whatever toppings you love! (Adapted slightly from Recipe Source: Be free for Me)

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