Mega Black Bean Tacos

When I saw that the brand Silver Hills Bakery came out with sprouted tortillas I was so excited that I planned a recipe around them! I love sprouted products, they are easier for our bodies to digest and they have MORE vitamins and minerals than none sprouted grains and legumes. It's getting easier and easier to purchase sprouted bread, tortillas, beans and grains.

I also noticed that I don't understand the "less is more" philosophy since these are black bean tacos and you can't see the black beans! Oops! Black beans are an amazing source of protein, folate, fibre, copper and many more! They are an excellent source of phytonutrients, help to support the cardiovascular system and keep your blood sugar stable. For these tacos I used a few store bought products. Eden Organic Black Beans, Farm Boy's Taco Sauce and Salsa and the Sprouted Power Wraps.

For the taco you'll need:

1 can of black beans

Sprouted tortillas

1/2 cup of taco sauce (you can use spices instead or a taco packet)

1/4 cup of Salsa

Half a pepper 6 cherry tomatoes (you can use a normal tomato too)

lettuce

spinach


For the cashew cream you'll need:

1/2 cup of soaked cashews

2 tbsp of nutritional yeast

1/4 cup of cashew milk

2 tbsp of water

S+P


1) In a saucepan, add your can of beans, do not rinse. You want the liquid to make the beans taste great! Add the taco sauce, let simmer until it's reduced to a thick sauce and your beans are cooked.

2) Heat up sliced pepper and cook until desired tenderness, you can add whatever veg you'd like here.

3) Cut tomatoes and get out your salsa, spinach and lettuce.

4) Add all the cashew cream ingredients in a blender, blend until smooth. Add more water to get to desired thickness. This is great to use in many dishes. It will keep in the fridge for a week.

5) Then assemble + enjoy!


Happy Taco Tuesday!


Emily Manuel, B.A, RHN, CYT
 

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