3 Servings
30 Minutes
Allergens
Submitted by Shoshana Frankel
Tacos! Need I say more? Everyone is on the rave about tacos! Ground beef doesn’t agree with me well. I substituted the beef with black beans, and with all the taco flavor it tastes pretty much the same. Well almost the same, except that you get to load it up with cheddar and sour cream, creating a taco that’s absolutely out of this word! Anyone who’s tasted my milchig tacos tells me they’re never switching back.
Dice and sauté onion.
Drain and add in black beans. Sauté until slightly crispy.
Pour in taco seasoning, taco sauce and 1/2 cup water. Lower flame and let cook for 5-10 minutes.
Warm up taco shells at 350F for 4 minutes. Watch that they don’t burn.
To make guacamole, mix diced avocado, lemon juice, garlic, olive oil, salt.
Fill taco shells with hot bean mixture.
Sprinkle cheddar cheese on top. (You can return to oven so cheese melts, just watch that the shells don’t burn. Or you can microwave them).
Top with chopped red onion, tomato, guacamole, and sour cream.
