This gluten-free vegetarian recipe is rich and flavorful enough to please anyone, and it’s a perfect way to get in a big dose of healthy veggies for the day.
small corn tortillas
1 can black beans
1/2 tsp ground cumin, plus 1/4 tsp
1/2 tsp chili powder
pinch sea salt
grape tomatoes, quartereed
4 thinly-sliced scallions
2 thinly sliced jalapeno peppers (more or less to your liking)
1/2 cup organic sour cream*
fresh torn cilantro
- Drain and rinse the black beans well. Combine the beans with the jalapenos, scallions, 1/2 tsp cumin, salt and chili powder in a saucepan and warm slowly over low heat on the stove or grill.
- Combine the sour cream with the 1/4 tsp cumin and the juice from a few lime wedges (adjust to your taste. you can make this more or less spicy/tangy)
- heat your tortillas in a skillet or on the grill, top with the black beans, then the tomatoes, layer avocado slilces on top, and top with the cumin sour cream and fresh cilantro
*If you don’t have sour cream you can do plain yogurt or a non-dairy alternative.