I love taco night!! It’s one of my favorite dinners! I make different types of tacos one day a week, almost weekly, and one of the types I love is the bean taco nights! It’s so easy to make and tasty! This meal is great for nights that don’t require a ton of your time. What I love to serve with them are roasted veggies, rice, and yummy toppings for the tacos! This particular taco night, I served these with yummy roasted fresh beets with olive oil, s & p, roasted broccolii with olive oil, s & p, minced garlic, minced onion, and nutritional yeast, roasted green beans with same additions as the broccoli, yellow squash from the garden with avocado oil, s & p and onion powder, bush beans from the garden with grass fed butter, s & p, and rice with grass fed butter, s & p. This whole meal took 20 minutes of time to cook and under 10 minutes to prepare.

Bean Tacos:

Ingredients:

2 cans of black beans, drained and rinsed

2 cans of northern white beans, drained and rinsed

salt and pepper ( s & p)

1 1/2 tsps chili powder

1/2 tsp cumin

1/2 tsp oregano, dried

1/2 tsp onion powder

1/4 tsp himalayan salt

2 tsps nutritional yeast

2 tsps grass fed butter, softened or melted

Directions:

1. Boil drained and rinsed beans in a pot for 5 minutes. Drain and place in a bowl.
2. Put all of the seasoning ingredients in the bowl with the beans and grass fed melted butter.

Toppings:

mild to medium salsa, optional

dairy free, GF shredded cheddar cheese

shredded lettuce, optional

homemade guacamole*

• Place all ingredients in a soft coconut flour, cassava flour or almond flour tortilla shell. Warm the tortilla shell on a griddle for a few seconds and place in beans and toppings of choice.

*There are 2 different great recipes for guacamole in my new cookbook: Plant Based Living for the Gluten Free Cook (sold on Amazon in ebook and paperback formats)