Eosinophilic Esophagitis Friendly Gluten Free Beef Tacos with Black Beans
Total time35 min
Prep time15 min
Cook time20 min
4.6(16)
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Learn more →Ingredients
4 servings
For the beef and beans
- 1 lb ground beef (80/20)
- 1 can (15 oz) black beans, drained and rinsed
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup water
For serving
- 8 corn tortillas (6-inch)
- 2 medium roma tomatoes, diced
- ¼ white onion, finely diced
- ¼ cup fresh cilantro, roughly chopped
- 1 jalapeño, seeded and finely diced
- 2 limes, cut into wedges
- 1 cup shredded green cabbage or romaine lettuce
- ½ cup shredded cheddar cheese (optional)
Can be omittedshredded cheddar cheese
- ½ cup sour cream (optional)
Can be omittedsour cream
Instructions
- 1
In a small bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Set aside.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining, about 7–8 minutes. Drain off any excess fat, leaving about 1 tablespoon in the pan.
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