I love these black bean and walnut tacos because they’re another easy, healthy, weeknight, meatless dinner option. They also take no time to whip up and are the perfect meatless Taco Tuesday option.
If you’re looking for a new meatless taco recipe, then you’ve come to the right place! Sweet potatoes make the perfect hearty filling for a taco when you’re craving a meatless meal. Insert them in a corn tortilla with some black beans, cotija cheese and the avocado crema and you have yourself not only a beautiful looking taco, but a tasty and healthy one as well.
I’m so excited to share these enchiladas with you. I made these up last week and my family LOVED them. I mean John kept exclaiming to me how good they were. These are truly the perfect spring or summer enchilada, because they’re filled with chicken and fresh vegetables and topped with a light tomatillo salsa. The tomatillo salsa is a light and refreshing change from the normal heavy enchilada sauce that you think of when you hear the word enchiladas. Don’t get me wrong, I love a good enchilada sauce, especially the pumpkin sauce I use on our pumpkin enchiladas, but this is a nice change and flavor for spring. These enchiladias are so light and refreshing that we each ate two! Yes, we were piggies, but we didn’t feel bad at all. Sometimes you just have to savor the moment and savor the food.
Jump to recipe I know there are many of you who have been patiently waiting for this recipe ever since I showcased it in my
These cilantro lime chicken tacos are the BOMB! This is the recipe that I raved about in Friday’s mango avocado salsa post. If you like chicken and tacos, then you will love this recipe.
I recently picked a new favorite cookbook called, Meat Free Monday, and came across this refried bean taco recipe from Paul McCartney. It was said to be one of his favorite recipes, so I decided to give it a try.
There are 3 recipes listed here. You can just make the chipotle shrimp or add these delicious sides that we created. It’s all up to you!