What you'll be getting:

Black Bean and Kale Tacos

Per Serving

1/2 c black beans (cooked with house made taco seasoning: paprika, chili powder, cumin, salt, pepper, nutritional yeast)

100 g veggies (red onion, kale, drizzled with a little oil)

40 g hummus (lemon zest, garlic, sunflower seed oil, tahini, garbanzo beans, salt, pepper, and nutiritional yeast)

1/2 small avocado

30 g tomatoes

2 tortillas

Equipment needed: 1 pan large enough for beans and veggies

Start heating up your pan on a medium to high heat, when hot, add veggies. Set a timer for 5 minutes. 

While you are waiting for the beans to warm, place the hummus on the tortillas. I prefer warm tortilllas, but it is not necessary to warm them.

Saute for 3 minutes and then add beans and liquid. The liquid has a lot of flavor so you don't want to strain the beans for this particular dish. Cook until the liquid as evaporated, this will take only a few minutes.

Slice up the avocado and when the bean mixture has lost most of its liquid, spoon it onto the tortillas and finish with the avocados and tomatoes. From start to finish this dish takes less than 10 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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