{black bean tacos}

I have said this in previous posts...

I LOVE Mexican food!

I found a recipe called Crunchy Black Bean Tacos. It immediately called my name! Of course, it was off Pinterest that I found this recipe by Cornerstone Cooking.

I made a few small changes to adapted it to our family. I first made it using the olive oil, but it was too greasy. So I now use cooking spray instead. I'm sure you could use a small amount of coconut oil too. Sometimes I add shredded chicken or shredded fresh spinach. For my daughter, I just do cheese and chicken. And always go light on the cheese! Just a few things to bring down the calories.

So this recipes is now what I make over the more calorie laden quesadillas I uses to do.

But you still have to be careful how many you eat. Limit yourself to two and make yourself a big pile of saute peppers and onions to go on the side.

Although this isn't the healthiest meal with cheese and corn tortillas, it is meant to be a great alternative and a much healthy version to other Mexican fixes and definitely better than eating out at a Mexican restaurant.

By the way, the Blender Salsa from Mountain Momma Cooks tastes great on it!

Choose.STRONGER! ~  ♥ JenG

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{black bean tacos}

Black bean tacos. I like to serve them with bell peppers and red onion sautéed in coconut oil and seasoned with a homemade taco seasoning.  ~ JenG

1 can of black beans, drained & rinsed

1 cup of shredded chicken, seasoned with taco seasoning (optional)

1/2 cup of red onion, chopped

1 tsp cumin

1 chili powder

2 Tbsp fresh cilantro,  chopped

4 oz of pepper jack cheese, shredded

8 corn tortillas (maybe more)

Cooking spray

Avocado, diced

Fresh salsa, like the Blender Salsa

Heat a large skillet or griddle pan over medium high heat.

In a large bowl, combine black beans, chicken, red onion, cumin, chili powder, and cilantro.

Spray skillet or pan with cooking spray. Place one tortilla on the skillet and let it cook for a few seconds until the bottom is browning, Flip the tortilla over and put a couple of spoonfuls of the black bean mixture on half of the tortilla. Sprinkle cheese over the black beans. Then with your spatula, fold the tortilla over to create the taco. Press down on the taco to help seal it. Let it cook on one side until brown, Then flip it over and cook on the other side.  Push that taco aside and start on another tortilla, adding more cooking spray.

Continue with the remaining tortillas. Top with diced avocado and salsa.

Note: The corn tortillas can handle heat. The house might get a little smokey from the oil though. ~ Beware of the popping black beans. ~ For my daughter, I just do chicken and cheese. ~ Another option, add shredded spinach. ~ And don’t put too much cheese!!! Just a sprinkle.