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!

You forgot I cooked, huh?

Yeah, I did too. 

I'm not sure if I've just been busy, or lazy (probably a combination of the two) but I've barely been cooking these days. So last night I decided to wing it, and came up with a pretty tasty Israeli couscous creation. 

I figured it's blog-worthy, not to mention it's been forever since I posted a recipe... so here you go!

Israeli Couscous w/ Avocado & Sun-dried Tomatoes

Ingredients:

3/4 cup Israeli couscous (or however much your heart desires!)

1 tablespoon olive oil

1 cup water

1 small avocado

1 lemon

Lemon pepper

Handful of sun-dried tomatoes

Directions:

1. Cook Israeli couscous and olive oil together in a small sauce pan until couscous starts to brown. Add water, and bring to a boil. 

2. Let sit until the couscous absorbs the water. Remove from heat. 

3. Mix in avocado, and juice from lemon. Stir until avocado is smooth. 

4. Add lemon pepper to your tasting, and sprinkle sun-dried tomatoes on top.

This is enough for one serving, and probably took a total of 15 minutes max to make. If you're like me and love both avocado and lemon, this is right up your alley. Quick and easy, my type of recipe!

Happy Humpday!