Black Bean, Kale and Avocado Tacos

Lately, I've felt like I should change my greeting to: "I eat a small plant-based diet and everything else in large quantities." If I don't eat healthy, it's usually because I don't think I have the time to make a nice meal. But there are plenty of easy and healthy recipes... it's a matter of just doing a bit of pre-planning. This taco recipe is quick, delicious and healthy. You can have them prepared faster than picking up take-out (unless you happen to live next door to Taco Bell ;o) You'll get plenty of protein with the black beans and quinoa, along with your daily dose of cruciferous vegetables. And you can always pick up a bag of any kind of kale or cabbage mix if you don't feel like messing with the dicing😌

Makes 4-5 large Tacos

• 1 ripe avocado, pitted and peeled
• 1 small white onion, finely chopped (divided)
• 1 tablespoon lime juice 
• 2 cups kale, shredded
• 1/2 cup red cabbage, shredded
• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 cup salsa
• 2 green onions, thinly sliced
• 4-5 4" corn tortillas, warmed
• Salt and pepper, to taste
• Lime wedges for garnish, if desired

1. Prepare guacamole: Place avocado, 1 tablespoon of white onion, lime juice and a dash of salt and pepper in a small bowl; smash with fork. Set aside.
2. Prepare beans: Heat olive oil in skillet over medium heat. Add remaining onion, cumin and chili powder and cook for 5 minutes, stirring occasionally.  Add beans and roughly smash with fork or potato smasher; cook until heated through. Remove from heat and cover to keep warn.
3. In a medium bowl, mix together shredded kale and red cabbage.
4. Prepare Tacos: Layer black beans, quinoa, and cabbage mixture onto warmed corn tortillas. Top with salsa, guacamole and green onions. Season with a dash of salt and pepper, if desired. 

Black Bean and Brown Rice Burgers with Mozzarella Cheese and Avocado

These bean and rice burgers are so delicious, you won't miss the beef! Not only will you be eating less fat and cholesterol, but the brown rice and black beans will provide you with plenty of protein, fiber and nutrients. If heating up your grill for other food, consider transferring the pre-cooked burgers over to the grill for an even richer flavor.

Yield: 8 large burgers

Ingredients:

• 1/2 cup uncooked brown rice
• 2 15-ounce cans back beans, rinsed and drained
• 1 cup oatmeal
• 1 cup mushrooms, diced
• 1 small onion, diced
• 1 green pepper, diced
• 2 eggs, slightly beaten
• 2 teaspoons hot pepper sauce
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 2 tablespoons olive oil
• 8 slices mozzarella cheese
• 8 sandwich buns or bagels, toasted
• Tomato and onion slices
• 1 ripe avocado, seeded, peeled and smashed

Directions:

1. In a small sauce pan, combine rice and 1 cup salted water; bring to a boil, and then reduce heat  to medium and cook 20 minutes (or follow package instructions). 
2. In a large bowl, smash black bean with potato masher or fork. Add cooked rice, oatmeal, mushrooms, onion, green pepper, eggs, hot pepper sauce and spices; and mix until thoroughly incorporated. Form into 8 1/2 cup patties.
3. Heat olive oil in large skillet over medium-high heat. Add 4 patties and cook 5 minutes on each side. During the last few minutes, top each patties with a slice of mozzarella cheese. Transfer  patties to a plate. Add another tablespoon of olive oil and repeat with the remaining 4 patties.
4. Serve on a toasted bun or bagel. Top with tomato and onion slices and a dollop of avocado.