Soft Veggie Tacos
A healthy meatless meal! Omit the sour cream and cheese to make dairy-free.
3 tablespoons olive oil
3 large garlic cloves, chopped fine
1 cup onions, diced
2 teaspoon chili powder
Salt and pepper, to taste
1 bag (12 to 14 ounces) of baby spinach
Juice of 1 lime (or 2 tablespoons of lime juice)
2 cans black beans, not drained (15-ounce cans)
¼ cup water
10-12 gluten-free corn tortillas (check label for allergens)
Fixings:
1/2 cup chopped cilantro
2 ripe avocados, mashed or 1 cup of guacamole
1 to 1 ½ cups of Salsa (canned or fresh)
1 cup of corn kernels (drained, if using canned)
Sour cream (optional – omit for dairy free)
1 cup of shredded cheddar (optional – omit for dairy free)
In a large deep skillet over medium-high heat, heat the olive oil and add the chopped garlic and the onions. Cook until soft, and lightly brown.
Next add the chili powder and the salt and pepper. Blend. 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, blend again and then add the lime juice, canned beans, salt and pepper (to taste) and the water. With the back of a fork, 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 the bean mixture, chopped cilantro, avocados or guacamole, corn kernels, salsa, sour cream and the shredded cheddar on a table or counter.
Have each guest “fill” one half of their corn tortillas with the fillings of their choice, fold the tortilla in half and enjoy!
Serves 6 people / 2 soft tacos each.
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