Black Bean Potato Tacos

Stuffed with salsa, sautéed black beans, and bell peppers, and topped off with fresh cilantro and green onions, these tacos will hit the spot! The taco shells are made out of potatoes, making them the perfect healing substitute for conventional taco shells.

This recipe comes from Brain Saver Protocols, Cleanses & Recipes, the companion book to Medical Medium Brain Saver. These two essential books about our most complex organ—the brain—dive deep into why people all over the world are suffering with mental health and brain-related symptoms and conditions. Brain Saver unveils the why behind more than 100 brain- and nervous system–related symptoms, diseases, and disorders; Brain Saver Protocols, Cleanses & Recipes reveals the truth about how to heal in even more detail (including cleanses, recipes, supplement protocols, and so much more).

Black Bean Potato Tacos

Ingredients:

Soft tacos shells:

• 2 cups roughly chopped gold potatoes
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp pure maple syrup

Filling:

• ½ cup cooked black beans
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp chipotle powder
• 1 tbsp tomato paste
• 1 tsp freshly squeezed lime juice
• 1 cup thinly sliced red, yellow, or orange bell peppers
• 2-3 tbsps fresh cilantro leaves, to serve
• 1-2 tbsps chopped green onion, to serve

Salsa:

• 1 cup diced tomato
• ¼ cup red, yellow, or white onion, finely chopped
• ¼ cup loosely packed cilantro leaves, finely chopped
• 1 tbsp freshly squeezed lime juice
• ½ garlic clove, finely minced
• 1 tsp finely chopped ripe hot pepper of your choice
• ½ teaspoon ground cumin (optional)

Directions:

Preheat the oven to 400°F/200°C.

To make the taco shells, add 3 inches of water to a medium pot, insert a steaming basket, add the potatoes, and cover. Once the water is boiling, steam the potatoes for 20 to 25 minutes until soft. Remove the potatoes and place them in a food processor with the garlic powder, onion powder, and maple syrup. Blend until smooth.

Line a baking sheet with parchment paper. Spoon out the potato mixture, making 3 or 4 dollops. Spread each dollop with a wet spatula to make 3 or 4 mini tortillas. Bake in the oven for 15 to 20 minutes until lightly browned. Remove and pat down with the spatula. Flip the parchment paper over onto a cutting board and gently peel back. Set the taco shells aside.

Add the cooked black beans, garlic powder, onion powder, chipotle powder, tomato paste, and lime juice to a small saucepan. Cook on medium-low heat for 3 to 5 minutes until the beans are soft. Add a bit of water if the mixture sticks to the pot.

To make the salsa, combine all the ingredients in a small bowl and mix well.

Fill the soft taco shells with the bell peppers, black beans, salsa, cilantro, and green onion. Serve immediately.

Tips:

• Look for a tomato paste that contains only tomatoes and no other ingredients, such as salt or citric acid.

Serves 2

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Categories: Lunch, Dinner, Tacos, Potatoes, International, Mexican, Main Dishes, Grain Free, Nut and Seed Free

This item posted: 08-Dec-2023

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