Although black beans must be eaten in moderation for the Advanced Plan, these are a nice change of pace. These are perfectly acceptable for the Core Plan. Black beans are great because they are high in protein and fiber and contain a healthy dose of magnesium, potassium and folate.
- 2 cups canned black beans, drained and rinsed (Organic is best)
- 1 lb grass fed ground beef. (FOR VEGETARIAN OPTION: use 8 ounces chopped mushrooms + 1/2 cup almond flour)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 2 cloves garlic, minced or crushed
- 1 organic egg
- 2 teaspoons lime juice
- 1-2 medium organic green or red bell peppers (remember, bell peppers are on the “dirty dozen list”
- 1 onion, sliced
- 1 avocado, peeled and chopped
- 1 organic tomato, diced
Serve with: Creamy Cilantro Sauce
- 1 cup plain organic yogurt (best if drained)
- 4 tablespoons fresh cilantro, chopped
- 1 teaspoon lime juice
- sea salt/pepper to taste
Preheat the oven to 425 degrees. Pulse beans in a food processor or mash them with a fork or potato masher. You want them a bit chunky. Mix the beans with the beef, chili, cumin, oregano, garlic, egg, and lime juice. Roll into 1″ balls and place on a lightly greased (use coconut oil) baking sheet (lined with parchment or silicone liner if desired).
Meanwhile, sautee the onions and peppers until slightly cooked but still crisp. Blend the cilantro sauce ingredients together.
You can eat these atop the pepper/onion mixture and dip into the sauce OR wrap everything in a sturdy piece of lettuce. Bibb lettuce works well.