These tacos were seriously satisfying and so hearty. What I love about eating plant-based is that you feel really full but never in a “stuffed” way. I started my day out with oatmeal and fruit paired with celery juice. I had a salad and some humus for lunch and ended my day with these tacos. I overall feel really satisfied and have no cravings…yet. Last night at around 10:30pm I started CRAVING angel hair pasta. I had to use ALL of my willpower to stop myself from making it ended up making a salad instead. It’s absolutely insane how addicting white processed food is. Most carbohydrates that you put into your body break down into sugar and go into your bloodstream. I have been eating white carbs lately and it’s not until you remove it from your diet that you actually realize how truly addictive it is. The good news is if you can fight through the initial cravings your body goes through, you eventually stop wanting it so much. This is just my experience and everyone goes through their own symptoms when it comes to eliminating certain foods. Anyways I hope you enjoy these tacos as much as we did!
- Two medium sweet onions sliced
- One clove of fresh garlic- diced
- Grapeseed oil
- 12 oz bag of mini sweet peppers sliced
- 1 cup frozen corn
- 2- 8 oz cans of black beans rinsed and drained
- 1 tablespoon red wine vinegar
- Chile lime seasoning
- Adobo seasoning
- Salt and pepper
- Grape tomatoes- halved
- Super green salad blend
- Green onions
- 1 avocado
- Whole wheat tortillas
- Start by taking a medium-sized saucepan and drizzle with oil over high heat. Place the sliced onions in the pan, sprinkle with adobo and stir frequently.
- While the onions are sautéing dice the garlic & add to the pan after the onions have been cooking for 5-7 minutes. Stir often and let cook for about 5 minutes. I like my onions to have a nice golden crisp. Take off heat and set aside in a separate bowl.
- Drizzle the same pan with a touch more oil and place the peppers in that pan, cook over medium to high heat for 5-7 minutes and add the corn and rinsed black beans. Sprinkle with Chile lime seasoning, adobo, salt and pepper to taste. Cover and reduce heat to medium low and let cook for 10 minutes.
- Chop the cilantro, tomatoes, avocado, and scallions and set aside.
- Place the tortillas in the oven on a high broil for a couple of minutes.
- Top the tortilla with bean mixture, onions, green onions, cilantro, avocado, tomatoes and power green mixture!