Last night was Sean's 30th birthday. After a fun filled weekend of celebrating, he was looking to do a chill taco night at home for his actual day of birth. (And not a modified, healthy taco night..a straight up beef, sour cream, taco sauce, shredded cheese kind of noche.)
Although tempted to buy ground turkey along with healthier topping alternatives, I didn't want to disappoint him on the big 3-0, and decided to go all out.
The apartment smelled like a tex-mex dream, and seeing his face light up upon entering was worth all 16 oz of grass-fed beef. He was super pumped, but seemed to be even more excited that his health conscious fiance would be partaking in the fiesta as well.
Sorry to disappoint, babe, but I actually had other plans for myself. (True, I have gone off the wagon for love in the past, but after some unhealthy decisions over the weekend, I thought it was time to get back on track.)
Thanks to a recipe I found on Find your balance, I was able to enjoy taco night just as much as the birthday boy!
Introducing, what I've renamed, "Avocado bean supreme"
2 tbsp. extra virgin olive oil
1 can black beans (rinsed)
1/2 yellow onion chopped
3 cloves garlic, chopped
1 tsp. cumin
1/2 tsp. coriander
1/2 tsp. sea salt
1 avocado sliced
I eyeballed the ingredients, but you can follow these to the T. The recipe also called for chili powder and oregano, but I didn't have either, and found that it still tasted delish! Work with what ya got!
Heat olive oil in a large skillet over medium heat. Add onions, cook until translucent. Add garlic, cook until lightly golden. Add beans and stir well. Mix in other seasonings and stir until evenly distributed.
Spoon into taco shells and throw some avocado on top, and olay! Taco night just got a whole lot cleaner!
Personally, I find it hard to turn down anything of the corn chip persuasion, but to make this dish a bit healthier, you can toss over mixed greens or a serving of brown rice.
Maybe next time, Sean will give Avocado bean supreme a try!