The beet

Black Beans are the theme this month, and Executive Chef Brian Weidlich is bringing you some flavor with his Quinoa Black Bean Sweet Potato Bowl.

Get healthy this holiday season with some nutritious alternatives to heavy party foods. Not only are black beans a wonderful protein-based plant substitute for meat, but they’re also chock full of goodness. Helpful in preventing heart disease and lowering cholesterol, black beans are full of fiber, potassium, folate, vitamin B6 and phytonutrients. Another easy and tasty way to eat these beans is to make them into tacos!

RECIPE: Black Bean Veggie Tacos

INGREDIENTS:
1 cup cooked black beans, drained and rinsed
1 small eggplant, chopped into 1-inch pieces
1 cup summer squash, chopped
1 red bell pepper, chopped into 1-inch pieces
1 cup cherry tomatoes, sliced
extra-virgin olive oil, for drizzling
1 avocado, diced
chopped cilantro
crumbled cotija cheese
sea salt and freshly ground black pepper
6 tortillas

Avocado Tomatillo Sauce:
1/3 cup tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 Tbsp. extra-virgin olive oil
lime juice, to taste
sea salt and freshly ground black pepper

DIRECTIONS:

1. Preheat oven to 400 degrees. While the oven is preheating, line a baking sheet with parchment paper.
2. Add the chopped eggplant, squash, red pepper and tomatoes on to the baking sheet.
3. Drizzle the vegetables with olive oil, a pinch of salt and pepper and roast until golden brown around the edges, approximately 25 – 30 minutes.
4. While your veggies are roasting, begin making the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil and lime juice. Add pinches of salt and pepper to taste and chill until ready to use.
5. Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, salt, pepper and cotija to taste, and generous scoops of sauce.
6. Serve with extra sauce on the side.