Recipe: Low carb Mexican protein taco

I found this low carb Mexican protein taco recipe fantastic, healthy and fit.



2 heads small lettuce

unsalted black beans

1 large sweet potato, scrubbed, rinsed & cubed

1/2 tsp. each cinnamon, cumin & sea salt

3/4 cup dry white or red quinoa, rinsed in a fine mesh strainer


1/2 small ripe avocado

1 cup chopped cilantro

3 to 4 small limes, juiced

1/3 cup extra virgin olive oil or coconut oil

1/4 tsp. each cumin & sea salt

1 Tbsp. sweetener of choice (raw honey)


Preheat oven to 200 C and prep sweet potatoes. Toss in a drizzle of olive oil and 1/4 tsp. each cumin, cinnamon and sea salt. Bake for 20 to 25 minutes or until tender and slightly golden brown.

Rinse quinoa in a fine mesh strainer and place in a small saucepan over medium-high heat to toast. Stir and cook for 2 to 3 minutes and then add 1-1/2 cups water and stir. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until tender and water is fully absorbed. Turn off heat and set aside.

In a separate saucepan, bring black beans to a simmer over medium heat and season with 1/4 tsp each sea salt, cumin and cinnamon. If your black beans are already salted, omit additional salt. Once bubbly and warm, turn heat to simmer/low.

Prepare dressing by adding all ingredients besides water to a blender and blending.

Add water to thin and scrape down sides as needed. Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Transfer to serving dish. You’ll have leftovers, which store well in a covered container in the fridge for up to several days.

Rinse and dry lettuce and choose the pieces that are a good shape to fill with toppings.

Arrange on a serving plate and top with quinoa, black beans and sweet potatoes. Serve with dressing and any additional desired toppings, such as cilantro, salsa, chips or sliced jalapeño.

You might have leftover toppings and dressing depending on how many salad cups you prepare. Leftovers keep well.

Recipe from the Minimalist baker, I am a fan of her food.

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