Gluten Free Black Bean Tacos

Hi Delicioso readers!

I'm Erin, one of Aubrey's friends.

We met while our husbands were attending optometry school. 

Let's just say we became fast friends, and I knew we would!

We ran together, crafted together, play-dated with the kiddos together.

It was great.

But now, I live in the beautiful mountains of Colorado.

I'm excited to be apart of this community of foodies.

You see, I love to cook.

Mostly because I love to eat.

Now, there's one thing you have to know about me if we're going to be friends.

I have celiac disease.

No, no, it's nothing major....

I live the gluten free lifestyle, 

therefore all my recipes are gluten free, 

meaning no wheat, barley or rye.

Not a big deal right.

It seems as though in these last few years celiac disease, or gluten free people have become so common, everyone has it or everyone knows some one who has it.

There's been many times when I have been told, "I would love to have you over for dinner, but I don't know what to feed you", or "I tried to make something gluten free, but I didn't know what to make."

Well, I'm here to help you.  Those of you live GF and those of you with GF friends.

I promise, nothing weird or crazy.

You won't see the word xanthan gum, or sorghum bean, or you won't need to know the difference between potato starch or tapioca starch...

(if you want recipes like that check out my GF blog, Taming of the {Celiac} Sprue)

but I solemnly swear every recipe will be easy, delicious and gluten free.

One of our favorite family dinners are these tasty Black Bean Tacos.

They are healthy and full of flavor.

The cabbage and feta cheese might seem like a weird combo, but trust me, you'll want to make these once a week!

Hope you like them, and I'll be posting again soon.

Nice to meet you and come visit me at the Taming of the {Celiac} Sprue!

Gluten Free Black Bean Tacos

1 15-oz can black beans, drained

1/4 cup fresh salsa (you know, the refrigerated kind found by the cheese)

1 t. cumin

2 t. olive oil

1 T. fresh lime juice

Zest of 1 lime

2 cups shredded green cabbage

2 green onions, chopped

Corn Tortillas

Crumbled Feta Cheese

Diced Avocado

Bottled hot sauce, your favorite

Place beans, salsa, and cumin in a small pan.  Simmer until warmed through.  Partially mash.

Whisk together olive oil, lime juice, and zest in a medium bowl.  Add in the cabbage and green onions.  Toss to coat. 

(this little hand zester is one of our favorites here at OhSO)

 Warm corn tortillas in a pan until bend-y or cook in olive oil for 1 minute per side, or until crisp.

(This avocado slicer is also amazing)

Fill tortillas with black beans, cabbage, feta cheese and avocado.  Drizzle with hot sauce if desired.

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