While I am not vegetarian or vegan, I do stick to a whole foods, plant based diet. I try to consume as little commercial meat as possible, with no beef at all, and since our wild game options are somewhat limited, I frequently eat vegetarian and vegan meals.
For people who are afraid of these terms, or who think “But what do you eat?!”, just stop and think for a moment on what your food choices would be if you could only eat s a carnivore. Unless you hunt, your choices are beef, pork, chicken, turkey, eggs, and whatever seafood is available in your area. No side dishes, because you’re a carnivore, and no condiments for that matter either. You can’t even have pasta or rice, that isn’t an animal!
So I would happily choose to be a vegetarian or vegan any day of the week over a carnivore’s slim-pickin’s diet, there is far more variety, and it’s much healthier.
That being said, I adore tacos. I could make them morning or night, and I’ll fill them with just about anything. Don’t know what to make for dinner? My default is a taco of some kind! Which is exactly how this recipe came about. I had a busy day and dwindling fridge options, so I whipped this together. Because I keep dried beans on hand, I was able to add the extra protein source, which is always good. My daughter loved this so much, she literally was eating by the handful, smashing the black bean avocado all over her face as she eagerly tried to eat all of it.
1/2 cup black beans (cook to directions)
2-tb minced red onion
1 bell pepper, sliced lengthwise
1 roasted red pepper, sliced lengthwise
1 medium zucchini, halved and sliced lengthwise
1/2 red onion, sliced
Wraps of choice
Greens of choice (I had romaine when I made these, but you could use iceberg, spinach, mixed greens or even micro greens! Go crazy!!)
Your favorite taco toppings – I added my taco pickles, which are spicy, zesty and add a nice zing to any dish. You could add salsa, vegan or regular cheese, sour cream, whatever you enjoy
Black Bean Guacamole:
1. Cook black beans; rinse well and salt lightly.
2. In food processor or blender, add black beans, avocado, juice from 1/2 of the lime, and the minced red onion. Blend well. Taste, and add more lime or salt if desired. Set aside.
1. Prepare all vegetables as listed above. Heat olive oil in pain on high heat.
2. Sauté peppers and onions together on high. Allow to brown and caramelize. Add zucchini and cook only 2-3 minutes. You really just want the zucchini to get hot, and get slightly translucent, but not melt away in the pan!
3. Spread a good amount of your black bean guacamole at the bottom of a wrap, add sautéed veggies, and top with greens and desired fixings. Enjoy!!