1 recipe cassava flour tortillas
15.5 oz can organic black beans, drained and rinsed
1/4 tsp cumin
salt and pepper, to taste
3 tbsp olive oil, (divided)
2 shallots, finely diced
1 zucchini, finely sliced
1 cup grape tomatoes, quartered
1/4 cup, thin red onion slices
1/4 cup feta cheese, (optional)
1 avocado, peeled and sliced
1/4 cup cilantro leaves


1.Preheat the oven to 400 degrees fahrenheit.
2.Brush 4 of the tortillas with olive oil on both sides (you can refrigerate the other two for future use) and place on a baking sheet. Use a knife to poke several holes in the tortillas, as they'll puff up in the oven. Cook for 10-12 minutes, or until crispy. (*note - I checked on the tortillas several times and they still puffed up, so I used a spatula to flatten them every 3 minutes or so).
3.While the tortillas are cooking, heat one tablespoon of olive oil in a small pan on medium heat. Add the shallot and sauté for 30 seconds. Add the black beans, cumin, salt and pepper. Stir and cook an additional 3-4 minutes.
4.Remove the tortillas from the oven, but leave on the baking tray. Place a couple spoonfuls of black bean mixture onto each tortilla. Add several slices of zucchini, a handful of the tomatoes, several slices of red onion and a sprinkle of feta cheese. Place back in the oven for 1-2 minutes, to warm through.
5.Before serving, top with a couple slices of avocado and several cilantro leaves.

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