Double Bean Crunch Taco

These tacos offer both a soft and a crunch shell.  They are very satisfying and filling!


12 whole wheat tortillas
12 blue corn taco shells
3 avocados mashed
1 can pinto beans, drained & rinsed
1 can black beans, drained & rinsed
½ cup water
1 t. cumin
1 onion, diced
1 red pepper, sliced thinly
1 yellow pepper, sliced thinly
1 ½ cup red cabbage, chopped
1 lime cut in wedges
¼ cup salsa + extra for garnish


Preheat oven 350 degrees.

Heat the beans & water over medium heat until warm.  Stir in the cumin and turn to low.

Using a medium size skillet place the onion and peppers in pan over medium high heat.   Heat for about 4 to 5 minutes and the onions and peppers should start to soften.  Set aside.

Mash the avocados and add ¼ cup salsa and mix


Place the blue corn tortillas in the oven for 5 minutes.

Wrap the whole wheat tortillas in two damp paper towels.  Microwave the tortillas on high for 45 seconds.

Assemble the tacos; lay on a flat surface the whole wheat tortilla.  Lightly spread the avocado spread evenly across the shell.  Next place a blue corn tortilla in center of whole wheat tortilla and wrap the sides up.  The avocado spread helps to stick the two together.
Spoon the beans into the shell then top with the onions, peppers and red cabbage.  Garnish with salsa and squeeze some fresh lime on top.