Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Preheat the oven to 400 degrees fahrenheit.
  • 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).
  • 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.
  • 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.
  • Before serving, top with a couple slices of avocado and several cilantro leaves.