Tacos – I love tacos. They’re one of my all time favorite meals. They’re quick and easy to prepare, and oh so yummy. But since being diagnosed with type 2 diabetes in February of 2018, I can no longer eat the things I did in the past. That pretty much rules out flour wraps for me.
So I had to think of new but yummy ways to get my taco fix on. I learned that healthy carbs are okay. Before February, I’d never eaten black beans in my life. Well, low and behold, I found out how good (and how healthy!) they are. They also low glycemic load, making them healthy for diabetics. Yay! 🙂
[bctt tweet=”Healthy Black Bean Taco Wraps With Fresh Guacamole Recipe” username=”Bloggingology”]
So, here’s a yummy taco recipe that’s healthy and quick. If you don’t want to make your own guacamole, you can always buy some that’s already made up, but if you want healthy guacamole and fresh guacamole, then give this healthy guacamole recipe a try to go with the tacos.
These healthy black bean taco wraps are perfect for those days when you want a quick and easy meal, but not all the carbs that come with using a flour wrap. Prep and cook time is about 20 minutes. Makes 4 servings.
Healthy Black Bean Taco Wraps With Fresh Guacamole Recipe
Taco Filling Ingredients:
1 lb. ground beef, ground turkey, or shredded chicken – cooked and drained
2 T. extra virgin olive oil
1 15-oz. can black beans, drained and rinsed
2 T. water
1 t. ground cumin
½ t. chili powder
1 t. paprika
¼ t. cayenne pepper
¼ t. oregano
½ medium red bell pepper, finely diced
Sea salt and black pepper, to taste
Iceberg or Romaine lettuce leaves for wrapping
Guacamole Ingredients:
2 large ripe avocados, pitted
1 medium tomato, seeded and diced
3 T. fresh lime juice
2 T. fresh cilantro, minced
½ medium jalapeño, finely diced
Sea salt and black pepper, to taste
1. Heat olive oil in a skillet over medium heat. Add beans, water, cumin, chili powder, paprika, cayenne, and oregano. Season with salt and black pepper, to taste, and stir to combine. Add in the cooked ground beef, cooked ground turkey, or cooked shredded chicken.
2. Cook, stirring occasionally, until the mixture is hot and bubbly, around 5 minutes. Remove from heat and set aside.
3. Cut and peel the avocado, then mash the avocado in a small bowl. Add in the tomato, lime juice, fresh cilantro, and jalapeño. Season with salt and black pepper, to taste. Stir to combine. Set aside.
4. Transfer the taco filling mixture to a bowl and add in the diced bell pepper. Sprinkle with additional spices, if desired. Serve immediately with large lettuce leaves for wrapping along with the fresh guacamole.
OPTIONAL: Spicy Mango Salsa Recipe
This fresh mango salsa offers a nice blend of sweet and spicy flavors. It’s delicious when served with the Healthy Black Bean Taco Wraps.
2 medium mangos, peeled and chopped small
1 medium red bell pepper, chopped small
½ medium red onion, diced small
½ medium jalapeño, finely minced
3 T. fresh cilantro, finely chopped
2 T. fresh lime juice
Sea salt and black pepper, to taste
Combine mango, bell pepper, red onion, jalapeño, cilantro, and fresh lime juice in a medium bowl. Season with salt and black pepper, to taste, and stir to combine. Serve immediately or cover and place in the refrigerator until ready to use.