We’ve made different variations of these healthy black bean tacos for years, especially as part of our Daniel Fast meal plan. For awhile, I served this just as a bean salad, chilled. Then I made it without a couple of the ingredients and served them in whole wheat tortillas. Now, I’ve tweaked them a bit more, and think they taste best served on some Ezekiel sprouted grain tortillas, lightly toasted in an oiled cast iron skillet. Mmmm! Lots of southwestern flavor!
For the family members that prefer meat, it also works well with a bit of shredded chicken thrown in.
Here’s what you’ll need:
1/3 cup of lime juice
salt and pepper
2 tbsp olive oil
2 cups of frozen corn kernels
2 cans (or about 3 1/2 cups) of black beans
1 ripe avocado, chopped
1/4 green bell pepper, chopped
1/4 red bell pepper, chopped
1 small onion, chopped fine
1/4 cup finely chopped cilantro
Here’s what to do:
Whisk the first three ingredients (for the dressing) in a small bowl; set aside.
Heat a lightly oiled frying pan over medium high. Lightly toast corn until spotty brown but not charred, about five minutes. Remove from heat.
In a large bowl, add the remaining ingredients and the toasted corn. Drizzle with the dressing and mix well. Season with additional salt and pepper if desired.
In the same skillet that you used to toast the corn, heat about three tablespoons of oil and lightly toast the Ezekiel sprouted grain tortillas, one at a time. You may need to add more oil to the skillet as you go.
Spoon the bean mixture over the tortillas and serve.
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