Last night I wanted to fix something from south of the border. But at the same time, I wanted to try something different. So the filling for these black bean and ground beef tacos was perfect…and different than just a ground beef taco filling. Adding the beans also added some great fiber as well as stretching the meal a bit!
The result was absolutely fabulous! This will always be a regular part of my meal rotation now. It’s also a quick, easy and filling meal to make!
I typically use gluten free tortillas with this recipe, but you can easily make it grain free by using large lettuce leafs as your “tortilla”. That works well and tastes just as yummy!
Don’t want tacos? This can also be a great topping for taco salad as well! I have used it for that many times and it is SO yummy!
- 1/2 pound ground beef (or ground turkey or chicken) grass fed
- 1/2 can organic black beans, drained and rinsed
- 1 tsp ground cumin
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1 tbsp chopped green chilies (optional)
- 1/8 tsp cayenne pepper (optional)
- Chopped tomatoes, onions, green pepper or any veggie you like!
- Cheddar cheese, shredded
- Gluten free tortillas or large lettuce leaf (grain free)
- In a skillet brown the ground beef fully.
- Drain ground beef, if needed.
- Sprinkle ground cumin, garlic powder and sea salt on the beef.
- Add the drained black beans
- Add green chilies
- Allow mixture to heat through fully.
- Spoon mixture onto thawed and slightly warmed tortillas.
- Top with onion, tomato, green pepper or other veggies.
- Sprinkle on a little shredded cheddar cheese.
- 1 taco was pretty large and very filling! I also added some hot salsa for extra spice. If using cayenne, add it with the other seasonings.