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Last night I was craving Mexican so I decided to play around with some flavors and it turned out pretty delicious! This would pair really well with a margarita ๐Ÿ˜‰ Hope you enjoy!

What you will need:

  • Corn Tortillas (or flour if you prefer non-gluten free)
  • Organic Black Beans
  • Coconut Oil for pan frying
  • Organic Salsa
  • Organic Sour Cream
  • Guacamole
  • Cilantro
  • Organic Mexican Shredded Cheese
  • 2 Green Peppers
  • 1 Yellow Onion
  • Fresh Cilantro
  • 1 Lime
  • 1 Shot of Tequila
  • Spices: Pink Salt, I used a smoky steak seasoning, cayenne, chili powder, cumin
  • Zester for the lime

Directions:

  1. Wash the produce and cut into julienne strips, chop up cilantro to top at end
  2. Open and Rinse one can of black beans
  3. Place 1 tbsp of coconut oil in the pan over medium high heat, add veggies
  4. Season with above spices to your desire, I add extra smoky seasoning for that nice flavor
  5. Pour 1 shot of tequila, reduce heat to med-low and cover
  6. Pour beans into small pot and take 2 tbsp of fresh salsa, cumin and smoky steak spice, cook on med-low
  7. Place 3-4 tablespoons of organic sour cream in a bowl
  8. Zest 1 lime, place half zest in sour cream, the second half over veggies
  9. Take the juice from half a lime and put in sour cream, the other half in the veggies
  10. Mix the sour cream with a spoon until everything is combined
  11. Heat oven to 200 degrees, wrap tortillas in foil and bake for 5 minutes
  12. Uncover the veggies and allow the sauce to thicken and reduce (see photo above)
  13. Once tortillas are ready, add veggies, beans, guac, cheese, salsa, cilantro, lime crema (the sour cream mix) and lime juice from a fresh lime wedge
  14. Top with hot sauce if you’d like–eat up!

Let me know what you guys think of this recipe. We used the leftovers and made breakfast burritos this morning and they were THE BOMB.

Here’s to a healthy and happy you! xo

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