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Cilantro Lime Black Bean Tacos

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This is another favorite of mine. You’ll notice that I like to combine potatoes and beans. They are both filling and very satisfying. Often I am asked about how you deal with hunger while following The Plant-Based Diet. Well, you shouldn’t be hungry. This is not so much a diet as it is a lifestyle. The lifestyle I want you to have is one that is filled with consuming healthy, plant-based, whole-foods. You can eat as much as you want. I’m not telling you to count calories or limit these foods. You don’t need to because the food is very dense and low in calories. When you eat a bag of potato chips, you’re getting very little nutrition, high and fattening calories. Also, after you eat the bag of chips, you’re usually still hungry! That’s because the nutritional value is so low and the food is less filling. Instead, try our recipes here on The Plant-Based Diet and you’ll find your waistline will slim down and, more important, you’ll be on your way to healing your body.

Cilantro Lime Black Bean Tacos

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 People


  • 2 cups black beans (soaked and rinsed well (see this recipe to learn how to properly soak your beans))
  • 4 cloves crushed garlic
  • 1 bunch of sliced radishes
  • 4 small red potatoes (scrubbed clean with skin on)
  • 1 cup of Siena Marilyn’s guacamole
  • Handful of cilantro
  • Rice (optional)
  • Corn tortillas


  • Soak and prepare your beans for cooking (see this recipe for the proper preparation for maximum digestibility of beans)
  • Cook your beans in a covered pot of fresh filtered water, remove any foam that rises to the top
  • Add crushed garlic and simmer for about four hours or until tender
  • Prepare your rice according to its package
  • Steam or boil your potatoes
  • On a skillet warm your tortillas
  • Make tacos and top with Siena Marilyn’s guacamole, radishes, and cilantro
Author: Phoebe Chongchua

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at

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