🌵Happy Cinco De Mayo🌵
My friends & I were trying to decide on whether to go out to celebrate or whether we should make our own fiesta. Team Beachbody's blog posted some taco recipes & I found this recipe that I made this evening.This might just be your new favorite taco recipe. I hope you all enjoy ot as much as my friends and I did.
Prep Time: 10 min.
Cooking Time: 15 min.
Yield: 4 servings
Ingredients:
- 4 (8-inch) whole wheat tortillas
- Nonstick cooking spray
- 3 tsp. olive oil, divided use
- 4 garlic cloves, finely chopped
- 1 (15-oz.) can black beans, drained, rinsed
- ½ cup low-sodium organic vegetable broth
- 2 Tbsp. finely chopped fresh cilantro leaves
- 4 cups finely shredded leaf lettuce
- 2 medium tomatoes, chopped
- 1½ tsp. fresh lime juice
- ½ medium ripe avocado, sliced
Preparation:
2. Lightly coat both sides of tortillas with spray. Place tortillas in single layer on two large baking sheets. Bake for 6 to 8 minutes, or until golden. Set aside.
3. While tortillas are baking, heat 1 tsp. oil in large nonstick skillet over medium-high heat.
4. Add garlic; cook, stirring frequently, for about 1 minute, or until golden.
5. Add beans; cook, stirring frequently, for about 2 minutes, or until heated through.
6. Add broth and cilantro; cook, stirring occasionally, for 3 to 4 minutes, or until heated through. Mash bean mixture with a potato masher into a chunky purée. Remove skillet from heat. Cover and set aside.
7. Place lettuce and tomatoes in a medium bowl. Drizzle lime juice and remaining 2 tsp. oil over salad; toss gently to blend. Set aside.
8. To serve, place a tortilla on each serving plate. Top evenly with beans, salad, and avocado.
No comments:
Post a Comment