Black Bean Taco Recipe

Happy Friday, friends! I was going to post this on Fit For More's new Facebook page, but then I realized it's been forever since I shared a recipe on the blog (or anything other than Marriage Mondays, really). So, here we are! Today, I want to share a favorite recipe of mine. It's a great way to get in some protein as a vegetarian, and a tasty way to have some Mexican food while still watching your health, too. Wins all around, yes?

Oh, and to keep things real honest, I eye ball when I make this. So the measurements listed below? They are 100% "I thiiiink that's how much I use?" status. Feel free to use what feels good to you. ;)

Black Bean Tacos

For 2 servings, you'll need:

4 corn tortillas

1 cup black beans

Liquid Aminos

Garlic powder (I used this kind)

Olive oil (I used the garlic TJs brand)

Things that mix in well:

Mushrooms

Bell Peppers

Tofu

***

Step 1: Chop whichever vegetables you are choosing to mix in with your black bean tacos.

Step 2: Add a teaspoon or so of the olive oil to your frying pan, and preheat. When the frying pan is hot, add your chopped vegetables and black beans. Pour in a few tablespoons of liquid aminos, and a teaspoon of garlic powder. If you've never used liquid aminos before, it basically is a healthier version of soy sauce. No need to add salt with this delicious flavoring! Let saute for 5-10 minutes, or until all liquid has evaporated. 

Step 3: Add tofu if you're including that. I prefer my tofu to be pre-cooked, and I'll be posting a recipe on that soon! Let saute over heat for an additional 2-5 minutes, stirring frequently. Stirring will prevent the beans from sticking to the pan.

Step 4: Heat up tortillas, either over the stove or in a microwave. Pour a forth of bean / vegetable mixture into tortillas. And voila! Black bean tacos. :)

Even PJ approved of this meat-less recipe, so you know it's good! What are your favorite vegetarian recipes? I'd love to hear them!