Most people love tacos! They are so versatile. You can stuff them with beef, chicken, fish, shrimp, or, like tonight’s dinner, with beans and condiments. The filling I made is pinto beans thickened with fat free refried beans and spiced up with salsa. For the toppings I used more salsa, cilantro, a cabbage-y salad mix, some Greek yogurt (omit for vegan preparation), and a delicious avocado dip that I found on cookieandkate.com. It is a mixture of avocado, cilantro, jalapeño, salt, lime juice, and a splash of water. I whizzed it up with my immersion blender. John toasted the corn tortillas right over the flame on our stove. It was delish!
WW blue points = 9
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