Reviewed by Health Coach Carli Webb, MS
Serves 2, Vegetarian, GDRx Veggie Week
- 4 Tortillas (grain and gluten free)
- Black beans (half of a 15oz can)
- 1 Bell pepper
- 1 Red onion (small)
- Chili powder (1⁄2 tsp)
- Cumin (1⁄2 tsp)
- Salsa
Rinse produce with water, then dry. Remove seeds from the bell pepper, then dice it. Trim the ends off the red onion, then dice it. Halve the lime. Drain and rinse the black beans. Add a drizzle of olive oil to a skillet over medium heat, then cook the onion and bell pepper for 3-4 minutes until softened. Add beans to the skillet along with the chili powder, cumin, 1⁄4 tsp of salt, and 1⁄8 tsp of black pepper. Stir to combine and cook for 2-3 minutes. Warm the tortillas in the microwave, then assemble tacos with the bean mixture and a dollop of salsa
