David’s Black Bean Tacos – an Ageless Diet™ Recipe

After a trip to Sian Ka’an, a biosphere just past Tulum, on the Yucatan Peninsula, to hang out at my friend Todd’s new place, I was hooked on the food. Everyday was another really delicious meal cooked by David, Todd’s chef. Breakfast was fresh fruit, a satisfying, filling but still light enough to snorkel the rest of the day, and 4 star restaurant worthy meal. And, since going to Mexico in May, I’ve tried to duplicate this type food –the freshest, most naturally ageless meals I’ve eaten in a very long time. David, a native of Quintana Roo, makes the best black beans I’ve ever had. And I thought mine were good. To my surprise, he uses celery and carrots in his black bean mixture. He also uses dried black beans, cooked all day until tender. I’ve skipped that part of the recipe, making this a 15-minute meal, by using canned black beans. It still tastes great. I top it with sprouts and guacamole. It’s a great, quick-to-prepare supper, perfect for weeknights, summer, winter, spring or autumn. If it’s winter, I’ll break out the fresh limes and tequila to trick myself into thinking summer’s not so far away, and if it’s summer, then all bets are off, I’m eating this with my new favorite salad of grilled corn, zucchini, cucumber, and red cabbage

David's Yucatan-style Black Bean Tacos
Serves 4
A riff on David's black beans, eaten everyday while staying at the biosphere, Sian Ka'an, with carrots and celery.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 2 - 15 ounce cans of organic black beans, drained and rinsed
  2. 1/2 white onion, finely diced
  3. 1 clove of garlic, minced
  4. 1 large carrot, finely diced
  5. 1 stalks of celery, finely diced
  6. 1 jalapeño, finely diced
  7. 2 tablespoons olive oil
  8. Sea salt and pepper
  9. 1 teaspoon ground cumin
  10. 1/2 lime juiced
  11. 8-10 corn tortillas warmed
  12. Guacamole
  13. Sprouts
  14. Lime wedges, for serving
Instructions
  1. Preheat oven to 350, take a large sheet of foil and place the tortillas on it, wrap them, and put them in the oven to warm.
  2. Place a pan on medium high heat, add 2 tablespoons olive oil, 1/2 teaspoon of salt, and cumin. Once oil is shimmering with heat, add the onions, sauté until softened, add the garlic and jalapeño. Sauté until garlic is fragrant, about a minute. Add the carrots and celery, and continue to cook, until they are tender, about 5 minutes. Add the black beans. Cook for another 2 minutes. Add the lime juice, continue to cook another minute, and then remove from heat. Season to taste with salt and pepper.
  3. Take the tortillas out of the oven.
  4. Serve the tacos on warm tortillas, top with the black bean mixture and sprouts, serve with lime wedges and guacamole.
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About the Author: Tania Van Pelt is the creator of Happiness Series. She is a writer and content creator, working in film, tv, and online. She wrote the popular lifestyle book "Ageless Diet," published in late 2015. And she is currently working on her next book. She also developed a sitcom pilot set in the restaurant business called "Employees Only TV" and is developing another web series comedy about Denver.

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