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4 pieces corn tortillas
1 cup cooked pinto or black beans, ready made from can or home-cooked
1 medium-large ripe avocado, seeded and diced into small chunks
1 medium tomato, diced
1 small-medium red bell pepper, seeded and diced
1 small bunch fresh cilantro, washed and chopped
Salt and black pepper, to taste
Optional chili pepper sauce, to taste
First steam the tortillas for 30 seconds to soften slightly; or place on a heating pan to warm and soften. Remove and place each piece on its own plate.
To assemble, first scoop 1/4 cup of beans onto each tortilla.
Then scoop 1/4 portion of avocado onto over the beans.
Then scoop 1/4 portion of diced tomatoes over the avocado.
Then scoop 1/4 portion of diced bell pepper onto the tomatoes.
Sprinkle over each taco with small amounts of salt and optional black pepper.
Garnish each taco with chopped cilantro.
Have handy your favorite chili pepper sauce for extra kick!
Plate 2 tacos per person. Serve with baked or fried tortilla chips.
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Great idea, so refreshing and simple. Thank you! Amybeth Hurst, Portland, ME
Veg Ingredients Glossary of ingredients
used in veg recipes & macrobiotic cooking.
Tips for cooking
vegetarian meals and low fat recipes at home.