Eric's Ruby Tacos

Ruby Tacos



Ingredients:

Soft corn tacos - 3

1 15 oz. can of black beans

Half a red pepper

Half a tomato

Romaine lettuce - 3 leaves

Canned Beets - ⅓ cup 

¼ cup of the beet juice from the can

Vegetable broth - ¼ cup (Zoup Savory Broth) ….390 mgs sodium per cup, so you may want to make this optional and use a half cup of the beet juice instead

Nutritional Yeast - 2 tbs.

Dr. Gregor’s Caesar Salad Dressing - 1-2 tbs/ per taco (I do not use the almond butter in my version of this dressing. Instead I add ¼ cup Oat Milk.

Directions:

  1. Dice the following vegetables: Red pepper, tomato and beets.

  2. Shred the lettuce.

  3. In a medium sized bowl mix the red pepper and beets with the nutritional yeast.

  4. Thoroughly drain and rinse the black beans.

  5. Heat half the can of black beans in a frying pan on medium to low heat (3 on our electric stovetop) in ¼ cup of vegetable broth plus ¼ cup of the beet juice. Cook until most liquid has evaporated. (5 minutes). For lower salt content, nix the vegetable broth and double the beet juice.

  6. Heat your tacos. I use a comal - a flat thin iron frying pan. The idea is to put the tacos on the hot pan without water or oil and then flip them every few seconds for about 2 minutes, until they are toasty. 

  7. Ladle two spoonfuls of beans onto each taco, then add the vegetables and you are ready to eat.

  8. They taste even better with some of Dr. Gregor’s Caesar Salad dressing drizzled on top.

Optional: Chopped cilantro and lime juice squeezed over everything.