It’s always Meatless Monday at our house. I’ve been a vegetarian since I was 18 and have never looked back! I also love that people are choosing to cut out meat once a week to encourage not only their own good health but the health of our environment and planet. I promise that you will love this recipe. Not only is it delicious, it is so good for you. It has sweet tomatoes, bright, fresh peppers, protein-laden black beans and a healthy and delicious fat in these tangy, lemony avocados. And it only takes about 30 minutes to prepare!
Recipe: Serves 2-4
1 pint grape tomatoes, sliced in half
2 large or 3 smaller peppers (yellow, red and/or orange), medium diced
1 (15-ounce) can of black beans
3 jalapeños, medium diced (remove the ribbing and seeds if you like it less spicy)
3 avocados, diced
1 teaspoon salt
1/2 teaspoon pepper
1 clove minced garlic
1/4 cup freshly squeezed lemon juice
olive oil for cooking
Dice the avocados and place in medium-sized bowl. Add the lemon juice, salt, pepper and garlic and toss. Set aside to allow to marinate before beginning to cook.
Add 1-2 tablespoons of olive oil to a large pan on medium heat. Add the diced peppers and jalapeños. Add a small amount of salt to season. Cook until almost tender. Stir in the tomatoes. They won’t need to cook long, 1-2 minutes. Stir in the black beans. Turn off the heat and add the avocado mixture. Really stir everything well now to incorporate that avocado and the lemon dressing.
You can serve this with or without taco shells. You could certainly use flour tortillas as well. The corn taco shells are a good alternative if someone is gluten intolerant or avoiding wheat. This is also delicious over brown rice or quinoa.
Spoon mixture into the shells and serve. You may thank me later. Enjoy!