Veggie Black Bean & Pistachio Tacos
Yield
Ingredients
½ cup quartered grape tomatoes (about 12)
¼ cup minced yellow bell pepper
¼ cup minced white onion
1 teaspoon minced garlic
¹⁄₁₆ teaspoon cayenne pepper
2 tablespoon fresh cilantro, divided
1 teaspoon minced fresh jalapeño
2 tablespoons fresh squeezed lime juice
4-5 cremini mushrooms, minced
¼ cup black beans (canned, drained, and rinsed)
¼ cup pistachios, chopped, divided
¼ cup low sodium organic vegetable broth
⅛ teaspoon sea salt
⅛ teaspoon ground cumin
⅛ teaspoon chili powder
3 whole corn tortillas
¼ avocado, sliced
1 lime wedge
Instructions
In a medium bowl, combine tomatoes, bell pepper, onion, garlic, cayenne, half of cilantro (minced), jalapeño, and lime juice. Toss together and marinate in the fridge.
In a medium skillet combine the mushrooms, beans, pistachios, broth, salt, cumin, and chili powder and sauté for about 4-5 minutes.
Fill the corn tortillas with the mushroom/bean/pistachio mixture. Top with the tomato mixture and garnish with the avocado, remaining cilantro and pistachios, and wedge of lime.
