It's important I let you know that I will never tire of tacos. The occasion is always right for tacos, whether there are paired with margaritas on a sunny, warm spring afternoon or made with some yellow rice and guacamole in the evening during fall - THE TIME IS ALWAYS RIGHT FOR TACOS.
So when I became veganish (you know sometimes vegan so I can keep the snatch together), I had to figure out a way to make it meatless but still delicious. I'm a firm believer in devouring vegan meals that are still all the way delicious.
Cue my black bean tacos.
This here recipe isn't what I would call rocket science, but it's so simple and so jam packed with flavor that you will amazed that you didn't already make these (or try it without meat). Here's what you'll need:
1 can of organic black beans
1 tsp of cumin
salt and pepper to taste
1 organic avocado
1 tbsp of chopped cilantro
1/2 cup of pico de gallo
1 can of organic yellow corn
1 lime to taste
white corn tortillas
Preheat oven at 350 degrees. Cook black beans on medium low heat for 5-7 minutes. Add cumin + salt & pepper (to taste) to beans. Once warm, took off heat. Drain corn, place in bowl, add cilantro, salt (to taste) and lime juice.
Place tortillas in oven - directly on rack for about 3 minutes. Slice avocado and then remove tortillas out of the oven. Plate and add beans, corn, pico, and avocado. Squeeze lime juice for an extra kick of flavor.