This is the easiest, quickest meal to make ever! Annnnd its gluten free and vegan…unless you add cheese!
This recipe literally takes 5 minutes. Which is great for meal prepping or making a quick lunch/dinner. I’m also cheap AF and this is the cheapest, healthy meal that I make and will eat over and over again. It’s also a great meal to take on the road or eat the next day. The beans taste fresh for a long time. I would suggest if you are meal prepping and you don’t have access to a microwave – to use whole-wheat tortillas instead of corn. Corn tortillas tend to break apart and frankly, taste weird when they aren’t warmed up.
Corn Tortillas (or whole wheat)*
Can of Black Beans
1 Roma Tomato
2 Tbsp of Lime Juice divided
Salt and Pepper to taste
1 tsp of Cumin
1 tsp of Chilli Powder
1 tsp of Garlic Powder
1 Avocado sliced
Shredded Iceberg Lettuce
Valentina Hot Sauce or Chipotle Sauce
Additional toppings – Shredded low-fat mozzarella cheese (don’t include if you are vegan)
Make 4-6 servings (depending on how hungry you are)
- Drain and rinse black beans. Place black beans into a bowl and mash with a potato masher or a fork.
- Mix the cumin, chilli powder, garlic powder and 1 tablespoon of the lime juice into the mashed black beans.
- Heat up your corn tortillas in the microwave for 20 seconds wrapped in paper towel. Heat up two tortillas at a time.
- Put together your tacos with your favourite toppings! I like to use pico de gallo, shredded iceberg lettuce, diced or sliced avocado and shredded cheese (I’m not vegan). Below is my homemade pico de gallo recipe.
Pico de Gallo
- Dice up tomatoes and onions and put them into a bowl or container. Use only the firm pieces of the diced tomato.
- Add the other tablespoon of lime juice and a pinch of salt and pepper.
- Stir and place in refrigerator until ready to use.
*If you are meal prepping and planning on eating this somewhere that doesn’t have a microwave – I suggest using whole-wheat tortillas instead of corn. The corn tortillas will crumble if not heated before consuming.
** I hate cilantro (I know! My life sucks!), therefore when I make this recipe I don’t include it. If you do like it, you can throw it on top of your tacos, or in your pico de gallo. I added a tiny bit of shredded kale to give my pico the “look” of the real stuff.