Veggie Tacos with Black Beans and Fresh Herbs

One of my throw together lunches or dinners!  I love cleaning out the fridge.  Why not just throw it all into a taco?  It is balanced with Protein, plenty of healthy fats from avocados and tons of veggies!  The cilantro gives a fresh flavor and the lime balances the acidity.  Buen Provecho!

6 tortillas (corn, coconut or wheat)

1/4 cup sliced red onion

1 cup Brussels Sprouts, ends removed and halved

8 oz carton sliced Portobello mushrooms

1 cup black beans, rinsed and drained

1/4 cup feta cheese

1 tbsp coconut aminos, liquid aminos or Tamari

1 tbsp avocado oil

1/4 cup kalamata olives, halved

1 lime, sliced into wedges

2 tbsp fresh dill or cilantro

1 avocado, pitted and sliced

Heat oil in medium saute pan over medium high heat.  Add Brussels sprouts, mushrooms, onion and black beans.  Add liquid aminos.  Salt and pepper to taste.   Heat veggies for 8-10 minutes until slightly brown.  Heat tortillas and top with veggies, olive, fresh dill or cilantro, sliced avocado and the juice of lime wedge.  Serve.

Calories 240  Fat 9g  Carbohydrate 32g  Dietary Fiber 7g  Protein 9g  Sodium 310mg

 

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