If you love the fresh flavours of Morocco (as I do), you’ll swoon over this absolutely taco! Yes, it’ll take time to create these little tacos, but if you’re mindful at every step you’ll enjoy both the journey and the destination – the first bite! Oh, and you of course don't have to make every part of the taco, cooking is from the heart, so you decide!
10 soft tortillas (brown rice or corn for gluten free)
Meat or meatless - it’s always your call – grilled lime-chicken or fish are also excellent protein options to add.
Moroccan Sauteed Black Beans.
Coconut oil
½ cup spring onions, thinly sliced
2 cloves of garlic, minced
1 can organic black beans, rinsed & drained (or make DIY dried black beans from scratch)
1 teaspoon pickled jalapeno pepper
1 ½ cups fresh corn
3 tablespoons lime juice
1 teaspoon ground cumin
Himalayan sea salt & freshly ground black pepper, to taste
Handful cilantro, coarsely chopped
Moroccan Cole Slaw.
2 cups thinly sliced green cabbage
2 cups thinly sliced purple cabbage
2 cups shredded carrots
½ cup spring onions, thinly sliced
½ cup fresh mint, coarsely chopped
Dressing.
½ cup mayonnaise (or dairy-free alternative)
2 tablespoons lime juice
1 teaspoon ground cumin
2 teaspoons coconut palm sugar, to taste
Himalayan sea salt and freshly ground black pepper, to taste
Tomato Salsa.
1 large field tomato, diced
1 finely chopped pickled jalapeño pepper (depending on spice preference)
¼ red onion, finely diced
¼ cup cilantro, coarsely chopped
½ tablespoon coconut oil
Juice from ¼ lime
Pinch cumin
¼ teaspoon Himalayan sea salt
Dash of freshly ground black pepper
Avocado Cream.
½ avocado
¼ cup sour cream (or dairy-free alternative)
Juice from ¼ lime
¼ teaspoon Himalayan sea salt
Garnish
Avocado, thinly sliced
Cilantro and or mint, coarsely chopped
A splash of love
Black Beans.
1
In a large skillet, add a drizzle of coconut oil over medium heat. Add spring onions and garlic, sauté 3-4 minutes. Add black beans, jalapenos, corn, lime juice, cumin, salt and pepper and mix through. Sauté for about 5 minutes until heated through, and then stir in cilantro.
Moroccan Cole Slaw.
2
Thinly slice cabbage, grate carrots, thinly slice green onions and chop mint. Whisk together mayo, lime juice, cumin and sweetener for the dressing. Combine vegetables in a large bowl, add dressing and stir to cover. Stir in mint, season with salt and pepper and enjoy!
Tomato Salsa.
3
Place tomato, jalapeño, red onion, cilantro in a small bowl and mix well. Drizzle oil on top, add lime, cumin, salt and pepper. Toss together and set aside.
Avocado Cream.
4
Combine ingredients in a food processor. Pulse until smooth.
To Assemble.
5
Warm tortillas until warmed through, cover to keep warm. Place the black bean mixture onto the center of each tortilla, top with a spoonful of coleslaw, salsa, avocado cream and top with sliced avocado. Garnish with cilantro and/or mint and enjoy!
{GF}
Ingredients
10 soft tortillas (brown rice or corn for gluten free)
Meat or meatless - it’s always your call – grilled lime-chicken or fish are also excellent protein options to add.
Moroccan Sauteed Black Beans.
Coconut oil
½ cup spring onions, thinly sliced
2 cloves of garlic, minced
1 can organic black beans, rinsed & drained (or make DIY dried black beans from scratch)
1 teaspoon pickled jalapeno pepper
1 ½ cups fresh corn
3 tablespoons lime juice
1 teaspoon ground cumin
Himalayan sea salt & freshly ground black pepper, to taste
Handful cilantro, coarsely chopped
Moroccan Cole Slaw.
2 cups thinly sliced green cabbage
2 cups thinly sliced purple cabbage
2 cups shredded carrots
½ cup spring onions, thinly sliced
½ cup fresh mint, coarsely chopped
Dressing.
½ cup mayonnaise (or dairy-free alternative)
2 tablespoons lime juice
1 teaspoon ground cumin
2 teaspoons coconut palm sugar, to taste
Himalayan sea salt and freshly ground black pepper, to taste
Tomato Salsa.
1 large field tomato, diced
1 finely chopped pickled jalapeño pepper (depending on spice preference)
¼ red onion, finely diced
¼ cup cilantro, coarsely chopped
½ tablespoon coconut oil
Juice from ¼ lime
Pinch cumin
¼ teaspoon Himalayan sea salt
Dash of freshly ground black pepper
Avocado Cream.
½ avocado
¼ cup sour cream (or dairy-free alternative)
Juice from ¼ lime
¼ teaspoon Himalayan sea salt
Garnish
Avocado, thinly sliced
Cilantro and or mint, coarsely chopped
A splash of love
Directions
Black Beans.
1
In a large skillet, add a drizzle of coconut oil over medium heat. Add spring onions and garlic, sauté 3-4 minutes. Add black beans, jalapenos, corn, lime juice, cumin, salt and pepper and mix through. Sauté for about 5 minutes until heated through, and then stir in cilantro.
Moroccan Cole Slaw.
2
Thinly slice cabbage, grate carrots, thinly slice green onions and chop mint. Whisk together mayo, lime juice, cumin and sweetener for the dressing. Combine vegetables in a large bowl, add dressing and stir to cover. Stir in mint, season with salt and pepper and enjoy!
Tomato Salsa.
3
Place tomato, jalapeño, red onion, cilantro in a small bowl and mix well. Drizzle oil on top, add lime, cumin, salt and pepper. Toss together and set aside.
Avocado Cream.
4
Combine ingredients in a food processor. Pulse until smooth.
To Assemble.
5
Warm tortillas until warmed through, cover to keep warm. Place the black bean mixture onto the center of each tortilla, top with a spoonful of coleslaw, salsa, avocado cream and top with sliced avocado. Garnish with cilantro and/or mint and enjoy!
AuthorJackie DeKnockCategoryGOURMET WELLNESS, Mind