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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 #fiberfoods #tacotuesday #gutmicrobiome #tastyveggie #dietitianlove #foodforyou #easyweeknightmeal #30minmeal #familymeal #veganuary #hearthealthy #weightlosstips #normaleating #intuitiveeating

Smoky Bean Tacos with Corn


  • 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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