Lunches

Instructions

For Sassy Raspberry Salsa:

1. Add the shallot, lime zest and juice, sea salt and jalapeno to a small bowl.
2. Stir and let the mixture sit for at least 10 minutes to give the shallot time to mellow and lose its bite.
3. Stir in the cilantro, cumin and coriander.
4. Add the raspberries and toss gently, trying not to break them up too much.
5. Taste and add a little honey if the salsa is too tart. The salsa will get better the longer it sits.

For Black Bean Tacos:

1. Heat a large skillet over medium heat. Add the olive oil, onion, Poblano pepper, sea salt, cumin, coriander and red pepper flakes. Cook until onion is translucent, stirring occasionally. It should take about 8 – 10 minutes.
2. Stir in the black beans and the tomato juice. Let the black bean mixture simmer for a few minutes until it thickens. Taste and adjust any seasonings as necessary. Remove from heat and stir in the cilantro.
3. Divide the black bean mixture evenly among the corn tortillas. Top with shredded cheese, slices of avocado and the Sassy Raspberry Salsa.