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.
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
- Boil drained and rinsed beans in a pot for 5 minutes. Drain and place in a bowl.
- Put all of the seasoning ingredients in the bowl with the beans and grass fed melted butter.
mild to medium salsa, optional
dairy free, GF shredded cheddar cheese
shredded lettuce, optional
- 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)