Black Bean Corn Tortilla Tacos (Plant-Based, Vegan)

I usually cook a large batch of beans and freeze whatever I don’t use immediately. So, for this recipe the only ingredient that I had to make was the “Not-So” Cheese Sauce that I found in the Vitamix recipe book. If you have the opportunity to purchase a Vitamix you should definitely do so. You won’t regret it. I think I’ve owned mine for about 7 years and the only part I have replaced is the rubber top recently because it wasn’t fitting as snugly as it did when I first purchased it (6 years ago).
I pulled these tacos together rather quickly. The corn tortillas are Tortilla Land brand that I find in my local. The are uncooked and I prepare them on the griddle that I keep on the left side of my stove-top mostly for this purpose (and cooking pancakes just as often).
Ingredients:
  • Tortilla Land corn tortillas (or make your own using masa flour)
  • black beans (red beans or pinto beans would also be good, canned is fine – just rinse them)
  • fresh tomatoes, chopped
  • green onions
  • avocado (or guacamole – see recipe below)
  • Not-So Cheese Sauce (the recipe I follow uses potato starch to create a thicker version) or Forks Over Knives No Cheese Sauce
Other possible toppings: salsa, cilantro, pico de gallo, your favorite vegetables, etc
Directions:
  1. Cook tortillas according to package directions
  2. Warm the beans on the stove top – using a bit of water to prevent from burning
  3. Add your toppings

My Guacamole Recipe

Add all of the following ingredients to a food processor and give it a whirl!

  • 2 avocados
  • 1/2 lemon or lime, juiced
  • 1 green onion stalk (Low FODMAP and I like them because they are milder.)
  • 1/2 – 1 garlic clove
  • 1/2 of jalapeno (I usually remove most of the seeds for a milder version.)
  • 1/4 to 1/2 cup of “tightly packed” cilantro

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