Dr. Dean Ornish really has some of the best tasting vegan recipes on his website and in his books. I bought his book Eat More Weight Less in the 90's and have cooked dozens of the recipes. You can find several menu plans with recipes at ornish.com #fiberfoods #tacotuesday #gutmicrobiome #tastyveggie #dietitianlove #foodforyou #easyweeknightmeal #30minmeal #familymeal #veganuary #hearthealthy #weightlosstips #normaleating #intuitiveeating
Smoky Bean Tacos with Corn
ornish.com
Ingredients
One 28 oz CAN fire-roasted diced tomatoes suggested brand: Muir Glen
1 CUP yellow onion peeled and diced
1 CUP fresh poblano chile seeded and diced
1 TABLESPOON garlic pressed or minced
1 TABLESPOON fresh oregano
or 1 teaspoon dried
1 TEASPOON ground cumin
1 1/2 TEASPOONS chipotle peppers in adobo sauce
mash or puree before measuring 1/2 TEASPOON fine sea salt
1 1/2 CUPS cooked black beans
or one 15-oz can no salt added black beans, rinsed and drained
1 1/2 CUPS cooked pinto beans
or one 15-oz can no salt added pinto beans, rinsed and drained 2 CUPS yellow corn fresh or frozen
12 6 1/2-in corn tortillas (trader joe's brand works well)
1/3 CUP fresh cilantro chopped
3 CUPS romaine lettuce finely chopped
6 cilantro sprigs
garnish, optional
In a medium-sized skillet over medium heat, combine tomatoes, onions, poblano peppers, garlic, oregano, cumin, chipolte puree, and salt. Cook until onions are softened and flavors have begun to meld. Stir occasionally.
Stir in beans and corns and simmer for warming beans and corn.
While beans are cooking warm the tortillas, either in the oven, wrapped in foil at 375 degrees. Or on a gas burner, place tortilla each on flame for 2-3 seconds on each side.
Just before serving stir in cilantro to corn. Taste for added salt or adobo for spice.
To serve, spread 1/2 romaine lettuce on each warm tortilla, followed by the bean filling.