TACO TUESDAY TRY BEAN TACOS THAT ROCK!

January 8, 2020

Dr. Dean Ornish really has some of the best tasting vegan recipes on his website and in his books. I bought his book Eat More Weight Less in the 90's and have cooked dozens of the recipes. You can find several menu plans with recipes at ornish.com #fiberfoods #tacotuesday #gutmicrobiome #tastyveggie #dietitianlove #foodforyou #easyweeknightmeal #30minmeal #familymeal #veganuary #hearthealthy #weightlosstips #normaleating #intuitiveeating

 

Smoky Bean Tacos with Corn

ornish.com

Ingredients

    • One 28 oz CAN fire-roasted diced tomatoes suggested brand: Muir Glen

    • 1 CUP yellow onion peeled and diced

    • 1 CUP fresh poblano chile seeded and diced

    •  

    • 1 TABLESPOON garlic pressed or minced

    • 1 TABLESPOON fresh oregano

    • or 1 teaspoon dried

    • 1 TEASPOON ground cumin

    •  

    • 1 1/2 TEASPOONS chipotle peppers in adobo sauce

    • mash or puree before measuring 1/2 TEASPOON fine sea salt

    • 1 1/2 CUPS cooked black beans

    • or one 15-oz can no salt added black beans, rinsed and drained

    •  

    • 1 1/2 CUPS cooked pinto beans

    • or one 15-oz can no salt added pinto beans, rinsed and drained 2 CUPS yellow corn fresh or frozen

    • 12 6 1/2-in corn tortillas (trader joe's brand works well)

    •  

    • 1/3 CUP fresh cilantro chopped

    • 3 CUPS romaine lettuce finely chopped

    • 6 cilantro sprigs

    • garnish, optional

  • In a medium-sized skillet over medium heat, combine tomatoes, onions, poblano peppers, garlic, oregano, cumin, chipolte puree, and salt. Cook until onions are softened and flavors have begun to meld. Stir occasionally. 

  • Stir in beans and corns and simmer for warming beans and corn.

  • While beans are cooking warm the tortillas, either in the oven, wrapped in foil at 375 degrees. Or on a gas burner, place tortilla each on flame for 2-3 seconds on each side. 

  • Just before serving stir in cilantro to corn. Taste for added salt or adobo for spice.

  • To serve, spread 1/2 romaine lettuce on each warm tortilla, followed by the bean filling.

     

     

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EMILY CAMIENER MPH RDN

REGISTERED DIETITIAN NUTRITIONIST

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