| Black Beans | 1 (15 oz) can | |
| Garlic | 4 cloves, minced | |
| Yellow Onion | 1, sliced | |
| Jalapeno Pepper | 1-2 on preference | |
| Bell Pepper | 1, sliced | |
| Chili in Adobo | 1, minced | |
| Coconut Oil | 1 tbsp. | |
| Ground Beef | 1 lb. | |
| Cumin | To taste | |
| Black Pepper | To taste | |
| Lime | For garnish | |
| Salsa | For garnish | |
| Sour Cream | For garnish | |
| Romaine Lettuce | For garnish | |
| Guacamole | For garnish | |
| Smoked Paprika | 2 teaspoons | |
| Tortilla Shells | Soft / Hard |
To make beef & bean tacos, open up 1 can of black beans, drain can water, set aside.
Heat a pot with a tablespoon of coconut oil on medium low heat.
Chop onion, garlic, peppers. Add into pot.
Cook for 10 minutes or until onions clear.
Add in black beans.
Season with smoked paprika, cumin, salt and pepper.
Heat 1 tbsp. olive oil in another pan to medium heat.
While the oil is heating up, place in minced garlic to slowly cook in it.
Once oil is visibly hot (about 5-10 minutes), place jalapeno, onion, bell peppers in pan, cook for another 10 minutes.
Mix ground beef into pan, breaking up into small chunks. Cook until just browned, about 5-10 minutes.
** This is a time to drain some of the access oil from the pan if necessary.
After draining some oil, add in chopped chipotle pepper, season with chili pepper, black pepper, cumin, paprika, salt & pepper. Cook for another 3 minutes.
Right before serving beef & bean tacos, place tortilla shell over pot / pan to warm up.
No Comments