Crispy Black Bean and Veggie Tacos with Avocado Yogurt Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean and Veggie Tacos with Avocado Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Veggie Tacos with Avocado Yogurt Drizzle

Corn tortillas filled with a spiced black bean and lentil medley, pan-seared until golden and topped with a cool avocado-yogurt drizzle for a satisfyingly crispy finish.

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NUTRITION

434kcal
Protein
36.9g
Fat
9.4g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Black Beans

1/2 cup Cooked Lentils

1/2 cup Non-fat Greek Yogurt

2 High Protein Tortillas

1/4 cup Red Bell Pepper

1 tablespoon Avocado

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Sauté the diced bell peppers in a non-stick skillet over medium heat until they begin to soften.

  • 2

    Stir in the black beans, lentils, and a pinch of cumin, mashing some of the beans with a fork to help the mixture hold together.

  • 3

    In a small bowl, mash the avocado into the Greek yogurt and stir in the lime juice until the drizzle is creamy and smooth.

  • 4

    Divide the bean and lentil filling between the two tortillas and fold them in half.

  • 5

    Place the folded tacos back into the skillet and cook for 2-3 minutes per side until the shells are toasted and golden.

  • 6

    Plate the tacos and top with the avocado-yogurt drizzle and a garnish of fresh cilantro if desired.

Crispy Black Bean and Veggie Tacos with Avocado Yogurt Drizzle

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Black Bean and Veggie Tacos with Avocado Yogurt Drizzle

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean and Veggie Tacos with Avocado Yogurt Drizzle

Corn tortillas filled with a spiced black bean and lentil medley, pan-seared until golden and topped with a cool avocado-yogurt drizzle for a satisfyingly crispy finish.

NUTRITION

434kcal
Protein
36.9g
Fat
9.4g
Carbs
68.5g

SERVINGS

1 serving

INGREDIENTS

1/3 cup Black Beans

1/2 cup Cooked Lentils

1/2 cup Non-fat Greek Yogurt

2 High Protein Tortillas

1/4 cup Red Bell Pepper

1 tablespoon Avocado

1 tablespoon Lime Juice

PREPARATION

  • 1

    Sauté the diced bell peppers in a non-stick skillet over medium heat until they begin to soften.

  • 2

    Stir in the black beans, lentils, and a pinch of cumin, mashing some of the beans with a fork to help the mixture hold together.

  • 3

    In a small bowl, mash the avocado into the Greek yogurt and stir in the lime juice until the drizzle is creamy and smooth.

  • 4

    Divide the bean and lentil filling between the two tortillas and fold them in half.

  • 5

    Place the folded tacos back into the skillet and cook for 2-3 minutes per side until the shells are toasted and golden.

  • 6

    Plate the tacos and top with the avocado-yogurt drizzle and a garnish of fresh cilantro if desired.