Friday, June 8, 2012

Avocado Tacos

These don't really have much of a "recipe". They are so versatile, you can pretty much just use whatever you have on hand. That's what I love about Mexican food! For some reason, everything just goes together so well. Here's what we used last night, but feel free to change it up as you prefer.

First of all, tortillas. We used these green-colored, jalapeno and cilantro tortillas that were really yummy and gave it an extra kick. Regular ones work just as well, but that's why the color is off in the picture.

For the filling:
1 can of black beans drained and rinsed, then heated up in the microwave
mexican rice
fresh salsa
1/2 of a yellow bell pepper (just because it was in the fridge and needed to be used)
spinach (put on after the picture was taken)
sour cream

If you're trying to cut out some carbs and watch calories, you could always do without the tortilla and just mix it up as a salad of sorts. It is so yummy! Although, as I have been posting this, my 5 yr. old son (the picky eater in the family) said, "Make sure you write that the kids didn't like it, but the adults did!" hahaha. It's true, he just had a cheese tortilla. And my girls just ate different options of the filling. My 3 yr. old almost ate a whole avocado by herself, and my 18 mo. old filled up on black beans and rice. There's something in this meal for everyone!

1 comment:

  1. So last week was like Lindsay recipe week. :) We enjoyed the stuffed peppers and loved your avacado tacos! Thanks for sharing.