Let me start off by saying these were one of the best recipes I have ever made and honestly if I was forced to eat one single meal every day for dinner for the rest of my life, it would probably be these. And my hubby concurred, which is saying something.
- Gluten Free Corn “Street Taco” Sized Small Tortillas
- 1 Can of Black Beans
- 1 Can of Corn
- 1/2 Head of Lettuce (of choice), Cut into Strips
- 5-6 Mushrooms, Sliced
- 1 Carton of Mixed Color/Type Organic Baby Tomatoes (Sunburst, Cherry, Grape), Cut in Halves
- 1 Green Bell Pepper, Chopped
- 1 1/2 Avocados, Sliced
- 1 Onion, Chopped
- 1 Sprinkle of Garlic Salt
- 2-3 Spoonfuls of Coconut Oil (for cooking oil purposes)
- 1 Sprinkle of Garlic Salt
- Plain Greek Yogurt
- Cilantro Avocado Ranch Dressing
- 1/2 Head of Cilantro, chopped
- 2 Freshly Squeezed Limes
Once you have all the ingredients prepped, the whole cooking process takes about 10-15 minutes and then another 3-5 minutes to make the sauce. This recipe serves about 4-5 people depending on how many tacos everyone wants. It usually makes about 20-25 of these little tacos, and that seems like a lot but I typically can eat four just fine. If I let my stomach talk my brain into over eating I will sometimes eat five and then regret it while I sit in a food coma for the rest of the night, haha. True Story. Embarrassing but true. My husband and his cousin though, typically eat five no problem, sometimes six. Three is probably the recommended serving size, but this depends on the person.
Anyways, I have a griddle and that’s what I used to cook everything. It makes it easier to do a hodge-podge of ingredients and cook more at the same time. I started off with my coconut oil to grease the griddle and prep the surface for the veggies not to stick. Then I added on the onions and mushrooms, since they take a bit longer to cook. Then a couple minutes in, added the black beans and corn, and waited til the mixture had began to brown. Then the bell peppers and tomatoes. I like my bell pepper to still have that watery fresh taste and have a bit of crunch to them, and tomatoes cook super fast, so that’s why I did these last. Top the mixture with a sprinkle of garlic salt to finish, and mix through.
Once your veggie mixture is cooked and ready to go, feel free to move into a serving dish. I then clean off the griddle and lightly toast the tortillas on it for a couple minutes on each side on medium heat. While those are cooking I usually start on my sauce.
The sauce is super easy, basically I just do it to taste. I do about 1/2-1 cup of the Greek yogurt, then about the same amount of the cilantro avocado ranch dressing. (Check your tortillas here, if they’re lightly toasted, flip them). I then add my limes, cilantro, and garlic salt, and mix everything together. That’s it. Pretty simple.
Your tortillas should be done about now, may need another minute. And then you’re ready to serve.
Fair warning these are messy, DELICIOUS, but messy. So, have the napkins ready. They are worth the mess though, I assure you. Enjoy!