Quinoa Black Bean Tacos

Quinoa and black bean filling:
1 Tbl olive oil
1 cup red onion: chopped
2 garlic cloves: minced
3 Tbl tomato paste
1 tsp ground cumin
1/2 tsp chili powder
1/2 cup uncooked quinoa (rinsed)
1 cup vegetable broth
1 14oz can black beans
Salt to taste
Pepper to taste

Avocado Sauce:
1 large avocado: cut into strips
1-2 juiced limes
1 jalapeno deseeded and membranes removed: chopped
1 handful of fresh cilantro
1/2 tsp salt

6-8 small round corn tortillas
1 1/2 cups chopped romaine lettuce


  1. Filling: Warm olive oil in medium size pot over medium heat
  2. Saute onion, garlic and dash of salt for 4-5 minutes
  3. Add tomato paste, cumin and chili powder and saute for another minute
  4. Add the rinsed quinoa and 1 cup broth
  5. Bring to a gentle boil then cover the pot / reduce heat and let simmer for 15 minutes
  6. Remove the quinoa from heat and let it rest for 5 minutes then fluff with fork
  7. Stir in the drained black beans and add salt and pepper to taste
  8. Cover and set aside for a few minutes to warm up beans
  9. Avocado Sauce: Combine avocado, lime juice, jalapeno, cilantro and salt into a food processor / blender
  10. Heat up the tortillas and assemble the tacos

* Be sure to portion out the quinoa and black beans... This might only work on higher phases, make sure to measure accordingly.

3 Bean Veggie Chili

3 Bean Veggie Chili

1 15oz can kidney beans
1 15oz can garbanzo beans
1 15oz can cannellini beans
1 15oz can diced tomatoes
2 cups water or vegetable broth
1 tbsp olive oil
2 bell peppers (any color)
1 small onion diced
2 cloves garlic
1 tbsp tomato paste

Spice Blend
2 tbsp chipotle in adobo sauce
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp oregano
1/2 tsp coriander


  1. In a large pot, heat oil on medium-high heat
  2. Saute onion and garlic for 3 minutes
  3. Add bell peppers and saute for 3-4 minutes
  4. Add tomato paste, spices and adobo saute for 1 minute (stirring occasionally)
  5. Add the canned tomatoes and rinsed beans
  6. Bring to a boil and then reduce heat to simmer for 30 minutes

MetPro Approved Taco Salad

MetPro approved Taco Salad


Black Beans
Ground Turkey
Lettuce shreds
Bell pepper
Cheddar cheese
Corn tortilla
Favorite salsa (no sugar) mine is Trader Joes medium fresh salsa (as dressing)


1.) Cook up ground turkey with your favorite Mexican seasoning packet
2.) Spritz corn tortilla with Olive Oil to crisp it up, slice into small pieces to add to salad.
3.) Determine how many black beans/corn tortillas (Carb meal) you can use on your phase.
4.) Determine protein/fat amount needed
5.) Mix all ingredients together and enjoy!

Grilled Chicken Taco Salad

Grilled Chicken Taco Salad

1 can black beans (carbohydrate meal)
1 cup of fresh salsa
½ cup chopped fresh cilantro
1 T lime juice
2 T chili powder
1 t ground cumin
1 t ground coriander
¼ cayenne pepper
1 T olive oil
1lb skinless, boneless chicken breast
4 cups shredded lettuce
1 avocado
1 lime

1.) Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2.) Mix black beans (if allowed on your Phase) ½ cup cilantro, and lime juice in a bowl, set aside.
3.) Stir chili powder, cumin, coriander, cayenne pepper and olive oil in a bowl until smooth; rub mixture over chicken breasts.
4.) Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side.
5.) Transfer chicken to a cutting board and slice into long thin strips. Divide chicken strips based on your phase and top with bean mixture (if allowed), lettuce and remaining ½ cup cilantro. Serve with avocado, and lime wedges. ENJOY!