10/10 my absolute favorite meal prep item!!! These tacos are amazing right out of the pan but also keep great in the fridge for meal prep. This combo of black bean tacos, cilantro lime rice, and pico is definitely a must try and is so versatile. Whether you enjoy a black bean filling, lentils, sweet potato, cauliflower, jackfruit,- it’s limitless! Plus who doesn’t like a good cilantro lime rice + pico. After cooking, I like to lay the tacos on a sheet pan lined with paper towels to drain some of the excess oil. If you decide to store these, I would recommend adding paper towels into the container to absorb the extra moisture, keep the tortillas from getting soft and help keep their crunch.
INGREDIENTS
tacos:
Soft corn street taco tortilla shells
2 cans black beans
1 diced red pepper
1 diced medium onion
1 tsp paprika
1 tsp garlic powder
1 tsp cumin
1 tsp chili powder
salt/pepper
cilantro rice:
1 cup rice
Half a lime ( juice + zest )
Salt/pepper
1 tsp garlic powder
2 bay leaves
½ cup finely chopped cilantro
pico:
1 diced sweet pepper
½ diced red onion
1 lb diced tomatoes (3-4 medium sized)
Salt/pepper
½ cup finely chopped cilantro
half a lime juice + zest (2 tablespoons)
HOW TO
tacos:
Cut the red pepper and onion and add into a hot pan and saute for 10-15 minutes until tender
Drain black beans and add into a large bowl, lightly mashing, leaving some chunks.
Add in paprika, garlic powder, cumin, chili powder, salt/pepper, red pepper, and onion. Mix until combined completely.
Heat a thin layer of oil in a pan, add tortilla shell and allow to heat for 10-15 seconds.
Carefully add in the bean mixture on half of the tortilla and hold in half. Once folded, allow to heat until crispy and then flip with a spatula and repeat on the other side. Continue until there is no more bean mixture.
cilantro rice:
In a pot, bring to a boil 1 ½ cups of water with the rice and bay leaves over high heat.
Once boiling, reduce to a simmer and cook low for 15-18 minutes, leaving the lid on to allow the rice to steam.
Remove the lid, fluff rice with a fork and check to make sure that all the water is absorbed and rice is cooked fully.
Once done, mix in garlic powder, cilantro, lime juice + zest, and salt/pepper. Taste and season accordingly.
pico:
Diced tomato, red pepper, onion, and cilantro and then mix in the lime juice + zest and salt/pepper.
Easy peasy.
Most importantly, enjoy! If you try this recipe, tag me @samanthasplate_ on Instagram! 💚
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