Perfect for a vegan breakfast (or lunch, if you're so inclined), this recipe's filling fiber and healthy fats will fuel your mornings.
- 1 grape tomato, sliced
- 2 tablespoons canned black beans, rinsed and drained
- 2 slices avocado
- 4 cilantro leaves
- 2 6-inch corn tortillas
- Garlic powder
- 1 wedge lime (optional)
- Divide tomato, beans, avocado, and cilantro between tortillas. Top each with 1 dash each salt, pepper, garlic powder, and cumin.
- Squeeze lime juice over each taco, if desired.
- Recipe provided by Sara Tenenbein.
Per serving: 202 kcal cal., 7 g fat (1 g sat. fat), 31 g carb., 7 g fiber, 5 g pro., 30 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet