Black Bean and Endive “Tacos”

YUM! These little  black bean and veggie “tacos” were delicious! I basically just threw all the ingredients I could find in my fridge together and came up with these. You could use large lettuce leaves instead but I just love the crunch of the endive and happened to have them on hand already. They were so easy and quick to make, and kept me full all night. They are the perfect bite-size portions and would be great for a Cinco de Mayo party this weekend! What you’ll need:

  • 2 cans black beans, drained and rinsed
  • 1/2 bell pepper, chopped (any color would work, I used orange)
  • 2 large carrots, peeled and chopped
  • 1 medium onion, chopped
  • 1/2 cup mushrooms, chopped
  • 2 celery stalks, chopped
  • 1 tsp. chili powder (more if you like it extra spicy)
  • 1 tsp. paprika
  • 2 tsp. cumin
  • salt and pepper to taste
  • 1/4 cup vegetable broth

What you’ll do:

Saute onions, celery, and carrots in 1 tsp. olive oil until tender. Add in bell peppers, then after a few minutes, add mushrooms. Stir in the drained and rinsed black beans until warm all the way through. Mix seasonings with vegetable broth and pour into bean mixture. Stir until seasoning coats the mixture and serve on small endive leaves or any lettuce wrap of your choice. Top with avocado, hot sauce, cilantro, salsa, whatever you like! These “tacos” are so healthy – full of fiber and protein – and taste great the next day for leftovers as well. Enjoy!

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3 thoughts on “Black Bean and Endive “Tacos”

  1. Sometimes when we are limited with certain ingredients we come up with the best stuff! That looks delicious!

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