I know I said I wouldn't be blogging too much until after Mother's Day, but these were too good not to share right away. These tacos are healthy, delicious, quick and fun to eat.
Avocado Cilantro Dressing
makes approximately 1 cup
flesh from 1 ripe Avocado
1 cup loosely packed Cilantro leaves
1 clove Garlic
juice from 2 Limes
juice from 1 Lemon
1/4 cup Extra Virgin Olive Oil
Salt to taste
Place all ingredients in a food processor and puree until smooth. Season with salt and refrigerate until ready to serve
Ten Minute Tacos
2-3 servings depending on appetite
6 Soft Corn Tortillas
2 cloves Garlic, sliced
1 can Black Beans, rinsed & drained
1 cup frozen corn (I LOVE the roasted from Trader Joe's!)
1-2 cups frozen grilled Pepper & Onion mixed (again, Trader Joe's)
Salt & Pepper to taste
Lettuce or shredded cabbage
1/2 cup diced Mango (can use defrosted frozen)
5 Grape Tomatoes
Place corn tortillas on a baking sheet and place in oven. Turn oven to 400 degrees and allow to warm while preparing the rest of ingredients.
Spray a large saute pan with olive oil and heat over med-high heat. Add the sliced garlic and saute for 1 minute. Add the black beans, heat for a minute, and then add the frozen corn & pepper/onion mix. Saute until the veggies are no longer frozen, reduce the heat to low and cover. Allow to cook for 3-4 minutes until all ingredients are heated through. Season with salt & pepper to taste.
Place 2-3 tortillas on a plate, and place a small heap of lettuce in the center of eat. Divide the bean mixture among the tortillas, throw on the grape tomatoes & mango, and top with the cilantro dressing. Devour.