Tonight we made one of our all-time favorite meals: veggie black bean tacos. This meal is packed with nutritious vegetables and yet remains customizable to everyone at the table–you put on only what you like. It’s a winner meal because it takes less than an hour to make and leaves you feeling satisfied and energized.
Leticia grew up eating tons of Mexican food made by her mom, grandmother, and great-grandmother. While this is a more “veganized” version of that, it still feels like home. We LOVE food and can’t wait to show our children how to appreciate food and it’s amazing power to fuel, satisfy, and energize the body.
These are the vegetables we started with – and we added more as time went on!
We sautéed the onions and bell pepper in a little bit of vegetable broth. Then warmed up the black beans and corn.
We use our cast iron “comal” (skillet) to cook the tortillas. Bradford loves flour tortillas and Leticia loves corn, so we have both. Tonight we added a few more vegetables (we love avocado, tomato, and cilantro).
We put it all together and here it is: our veggie black bean tacos.
And for dessert…
And now for all those dishes…lol the one pitfall of this meal!