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  • Tracy Struthers

You Had Me At Tacos. The Freshest And Easiest Summer Meal.

As the summer heat continues, the last thing I want to do is make the kitchen warmer with meals that require oven baking. Our family loves Tacos, and serving them with fresh ingredients that you can pick from your garden, or gather from local veggies stands, makes them taste even better this time of year. While we are not vegetarians, our love for meatless meals really comes down to feeling good (sorry my meat loving friends). We do love a great steak now and again, but eating more plant based meals has helped to improve our overall well-being. We love to make these crave-worthy Tacos for their incredible, fresh flavor, and they are super easy to make.

Directions for Black Bean Mixture:

1 19 oz. can black beans

1 large white onion

1 tbsp. of Extra Virgin Olive Oil

2 tbsp. of minced garlic

1 cup of frozen corn.

2 -3 tbsp. of taco seasoning

1 cup of water

Heat pan, add 1 tbsp. of Olive Oil. Add onions and garlic, sauté until translucent. Add black beans and corn into pan. Add 1 cup of water and 2-3 tbsp. of taco seasoning - incorporate into pan with beans, onions, garlic and corn. Fry for approx. 10 minutes until beans are slightly softened and water has evaporated.

Directions for Pico - de- Gallo

1 large red onion

1 cup of chopped cilantro

1 cup of chopped tomatoes

2-3 fresh squeezed limes

Salt and pepper to taste

Mixed together the onion, cilantro, tomatoes, lime juice in a bowl. Allow to stand for 10 minutes for better flavor.

Add into soft taco, chopped romaine lettuce, black bean mixture, top with Pico-de-Gallo, grated cheddar cheese and drizzle crema sauce.

Enjoy x



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