Ok, a couple of people asked me for this recipe when I said it’s what I was having for dinner, so I tried to write it out for you. You can experiment with the seasoning – maybe you like it a bit spicier, maybe you’d like more cumin, it’s totally up to you! Mess around with it and have fun!

Let me know how it turns out!

High-five like you mean it!

Stacey

ps – I also don’t have any fancy pics of the tacos because….well, I ate them. So a pic of the beans I used will have to do!

Chick Pea and Black Bean Tacos

Serves 4

1 can of chick peas, rinsed and drained

1 can of black beans, rinsed and drained

1 small onion diced

1 red pepper diced

1-2 cloves of garlic minced

1/2 cup of water (you may want to add a bit of cornstarch to thicken it up)

Seasoning (this should make a bunch, I like to store the excess in a mason jar for my next fiesta!)

1-2 tbsps of chili powder (I’m a suck so I use very little, you can always add more to your dish)

1 tsp ground cumin

2 tsp of smoked paprika

1 tbsp of sea salt

2 tsps of onion powder

1 tsp dried oregano

1 tsp black pepper

 Directions

Saute the onion, peppers and garlic in a skillet until soft and slightly browned. Add the chick peas, black beans, seasoning and water. Simmer until liquid has reduced and you have a slightly thicker consistency.

Serve with whole wheat tortillas, fresh avocado, lettuce and whatever other toppings you enjoy!