Recipe: Avo-Bean Smashed Tacos by Jennah Jensen

These little tacos are as simple as they sound, made up of only a few ingredients that are both tasty and nutritious! Avocados are an amazing source of healthy fats, integral for developing brains. Beans are a great source of iron and protein. To help boost plant-based iron absorption, combine your iron source with a vitamin c source (such as tomatoes in this recipe). For even more absorption, serve with your kids favorite fruit on the side! Some renditions you might consider adding are cooked corn or fresh herbs such as cilantro, you could even sneak some omega rich hemp seeds in there! Make them as versatile or as simple as you like! Perfect as a grab-and-go snack or as part of a meal, this recipe is one that everyone in the family will want to get in on and can easily be doubled for double the enjoyment! 

       Ingredients:

• 1/2 cup canned pinto beans, drained

• 1/2 small avocado, pitted and peeled

• 1/4 cup diced tomato

• 1/8 teaspoon of each: salt, garlic powder, onion powder or to taste

• 4 corn tortillas (I’m using Food For Life Organic Sprouted Corn Tortillas.)

        Cooking Method:

• Add drained beans, avocado and seasonings to a small mixing bowl. Using a fork, mash and stir everything together until the beans are fairly flattened and seasonings are incorporated.

• Next add in tomatoes and stir to combine.

• Using a flat griddle or large sauté pan, give the tortillas a quick warm-up on each side over medium heat. This will help to prevent them from cracking and tearing! Remove from heat and scoop one or two spoonfuls of the avo-bean mixture onto half of each tortilla. Fold over and put assembled smashed tacos back on the pan and heat each side for a few moments. Let cool to the touch and enjoy!

Jennah Jensen is a vegan, blogger and recipe extraordinaire! You can follow along her adventures, find her recipes and be inspired by her musings here and follow along on Instagram @jennahjensen