Confession – I’ve had tacos, like, once or twice since I stopped eating meat. And I just realized that sad, sad fact.
Don’t ask me why, because I’m asking myself right now and I can’t formulate a good enough excuse. I never bought corn tortillas (or any tortillas, for that matter) at school, never gave the tacos on campus a try, and, honestly, lunch and dinner – prime meal-time for tacos – were almost never at home and always on the go.
But what in the world is summer for, my dear friends? TAAAAAACCOOOOOOSSSS. Summer loves tacos like I love hunger. (It’s in my name, if you couldn’t quite grasp the passion I have for tummy-rumbling.)
And no other food group is more perfect for cradling inside whole-grain tortillas than beans! Why? Well, beans (legumes) and corn (grains) are incomplete proteins when eaten separately. An “incomplete protein” is one that lacks all nine of those essential amino acids our body needs from food. Buuuuuuuuut when we pair two incomplete proteins together, like beans and corn tortillas, we give our bodies everything they ask for in terms of protein!
Quads, you’re welcome. Biceps, you’re welcome. Six-pack, you’re welcome. Brain, you’re welcome. Rumbling, bumbling tummy, you’re welcome.
After my mom and I finished these tacos, I seriously considered trading every dream of mine – writing a book, appearing on TV (all for you, Grandma), developing my blog, marrying the (hungry) man of my dreams, and more – for opening a taco truck and traveling around the country coming up with my own tacos and eating the unique tortilla-wrapped-bites-of-bliss. The summery combination of beans, tomatoes, and corn was probably made in heaven by Jesus, and then you’ve got cool, crunchy lettuce and creamy avocado, and maple and lime should just get married. Like, tacos are the best and I want to explore them allllllllllll.
But then I remember how much I love SLO and my friends and my family and the fact that they probably expect more from me than just corn and beans. So, prepare yourself for many more taco recipes ahead, because I’m fully equipped and determined and hungry for more. freakin’. tacos.
Makes 4 tacos
4 corn tortillas (or 8 if you like to double-wrap)
Almond oil, for the tortillas
1 cup low-sodium black beans, drained and rinsed
½ cup cooked corn, fresh off the cob is best
½ cup tomatoes*, diced
1 avocado, diced
1/3 cup Maple Lime dressing
Romaine lettuce leaves
Cilantro, for garnish
1. Combine the beans, tomatoes, and corn in a large bowl and pour the maple dressing over the top. Stir to combine and set aside.
2. Brush the tortillas with almond oil on both sides and heat over direct heat or in a skillet until warm and crispy.
3. Assembly time! Lay romaine lettuce leaves in the center of each tortilla and scoop out ½ cup of the bean-tomato-corn mixture onto the lettuce. Top with avocado, cilantro, and Tapatio (if you can take the heat)!
Yaaaaaaaaay for tacos! Did you try them? Tell me more below! And tag me and #hungryhaley on instagram or twitter. I love hearing from you guys!