A delicious vegan entree that can be adapted to taste. Cilantro lime dressing adapted from www.loveandlemons.com —Carol P.
What You'll Need
Can black beans, rinsed
Red pepper cut into 1/2 in. pieces
cup frozen corn
(optional) Sweet potato, cut into half inch cubes
each of cumin, chili powder, garlic powder and onion powder
Hard or soft taco shells
Romain lettuce and/or red cabbage, chopped
roma tomates, chopped
Preheat oven to 400 degrees.
Mix juice of six limes, cumin, chili, garlic and onion powders in bowl with 1/4 cup olive oil. Add beans, red pepper, and corn (and optional sweet potatoes) and mix.
Place black bean mixture on a sheet pan and roast for approximately 20-25 minutes, until red pepper is softened. Remove and set aside
While beans are roasting, prepare cilantro lime dressing.
Blend until smooth in food processor:
2 cups of cilantro, avocado, 1 clove of garlic, 1/4 cup lime juice,
1/2 cup olive oil, 1/2 tsp. salt, 2 tsps. maple syrup, and 1/2 tsp ground cumin.
Fill tacos with black beans, top with cilanto lime dressing, tomates and lettuce (and/or cabbage). For taco salad, simply combine the ingredient and break up the tortilla in the salad.