Plant Powered Black Bean Taco
Wrap it up with vacay vibes. Cilantro is cleansing and an excellent detoxifier!
Ingredients
- 1 butternut squash
- 2 zucchini
- 1/4 cup scallions green part
- 1 tbsp grapeseed oil
- 2 tbsp vegetable broth
- 1 red pepper
- 8 oz black beans
- 2 handfuls of spinach
- 6 fresh corn tortillas or veggie *"wrap it up" sold Grand Oak
- 1/2 cup cilantro fresh
Cumin Tahini Dressing
- 1/4 cup tahini
- 3 tbsp nutritional yeast
- 1/4 cup fresh lemon juice
- 1.5 tbsp sesame seeds
- 1/4 cup water
- 1/4 tsp sea salt
- 1 tsp ground cumin
Instructions
- Preheat Oven to 400F. Cut zucchini and squash into big chunks. Place on a baking sheet. Brush with vegetable broth, sprinkle with coriander seeds and bake for 45 mins.
- In a skillet on medium heat add onion & garlic. Saute' for 5 mins. Add bell pepper, cooked squash, black beans & spinach. Raise to heat high heat & cook until spinach is wilted. Spoon mixture onto tortilla. Top with cilantro, cumin tahini dressing and mango salsa.
- Tahini Dressing: Blend all ingredients together
Nutrition
Calories: 234kcalCarbohydrates: 32gProtein: 10gFat: 10gSaturated Fat: 1gSodium: 115mgPotassium: 954mgFiber: 9gSugar: 6gVitamin A: 14216IUVitamin C: 69mgCalcium: 124mgIron: 3mg
Tried this recipe?Let us know how it was!
