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Black Bean and Lentil Tacos with Grilled Avocado

March 5, 2015

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I enjoy a day of R&R as much as anyone, but generally speaking I operate best when I have a few balls up in the air. So while navigating through the process of applying to nursing school, I’ve been doing a pretty good job of keeping busy whether in the kitchen, working out, catching up with friends or immersing myself in various projects (ie: I’m on a first name basis with the entire staff of Paper Source). I’ve also been working for a finance company in the city, and am absolutely loving it.  I’m so fortunate to have such a wonderful opportunity until the time comes to go back to school full time. The people are amazing, the company culture is fantastic… and the hours are early.  As in, I’m walking into work as those crazy young folk are stumbling home from a night out on the town.

 

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I definitely don’t mind the 4:00am wake up call, but my energy level at the end of the day is noticeably reduced from what I’m used to.  As a result, I haven’t been experimenting quite as much in the evenings and instead find myself defaulting to some easy, fast and ridiculously yummy tried and true recipes.  Like this one.

 

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This, my friends, is the perfect lunch or dinner for those times when your taste buds crave something zesty and exciting, but your energy level is best suited for a box of Kraft macaroni and cheese.  {We’ve all been there!}  And, it’s pretty darn healthy!  Adapted from a fantastic recipe by Naturally Ella, I’ve tweaked the ingredients a few times and settled on this version which I simply adore. I stayed true to the original recipe’s flavor profile, as the sweetness of the honey pairs beautifully with the fresh lime and spices.

 

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Introducing my zesty black bean and lentil tacos with grilled avocado!

 

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Ingredients:

8 small tortillas (flour or corn)

1 can black beans

12 oz cooked lentils (I cheat and get the pre-steamed package at Trader Joe’s)

3 oz goat cheese

3-4 limes, juice and zest

6 tbsp honey

2 avocados, sliced

1 healthy bunch of cilantro

1 tbsp ground cumin

1 tbsp ground oregano

Salt to taste

 

Directions:

Drain and rinse the black beans, and mix with cooked lentils

In a skillet, heat up the beans and lentils with the juice of 2 limes, honey, cumin, oregano and a pinch of fresh sea salt

Stir occasionally and allow to simmer on medium heat

While the beans and lentils are heating, grill the slices of avocado using a cast iron grill, gas grill, or even a George Forman. Cook on each side for approximately 1 minute

When the liquids have soaked in and evaporated, remove the beans and lentils from heat and set aside

Prepare each tortilla with the bean and lentil mixture, adding sliced avocado, goat cheese, and cilantro leaves as desired

Take the last lime, and grate lime zest over the top of the tacos, adding a squirt of fresh lime juice if desired

Serve and enjoy!

 

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