Middle Eastern “Tacos”

I love me some #tacotuesday but veggie tacos can become a bit tiring, especially with a teenager in the house who vetoes jackfruit, lentil, and soy chorizo options.  So when I picked up this Zhoug Sauce at Trader Joes I was inspired. It was so good and spicy when I first tried it, I couldn’t wait for Tuesday to incorporate into tacos. ​

Now this sauce isn’t labeled gluten free, which is somewhat problematic, but there are no gluten ingredients so I chanced it.

Ingredients for the tacos:

• 1 can black beans drained and rinsed
  
• Frozen corn (I didn’t measure it, just dumped what looked good from the bag)
  
• Zhoug Sauce
  
• Fresh spinach thinly sliced or shredded
  
• Cherry tomatoes sliced in either halves or quarters
  
• Gluten free tortillas (I used the white corn variety here)
  

This is one of the easiest recipes.  Combine your black beans and corn and cook over medium heat until cooked all the way through.  Remove from heat and add a couple of spoonfuls of the Zhoug sauce (add more to taste if needed/wanted).  Heat your tortillas per your preference (sometimes I just put on the oven rack and turn the oven on to the “warm” setting while I prepare everything else).  Spoon the bean mixture on to your warm tortillas and top with the spinach and tomatoes.

Enjoy!

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