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  • Jennifer Galardi

Recipe: Mung Bean Tacos

All I can say is . . . OMG. I'm usually such a simple eater - grilled and roasted veggies, big salads, easy to prepare meals. Tacos never crossed my mind because I don't cook a lot of fish or meat, even though I do eat it. But when I friend of mine suggested MUNG BEANS as a base for the tacos, my ears perked up. I added all the fixings and let me tell you - they were to DIE for. I think you'll agree! Let me know what you think! They are now a favorite in my home and super simple to make. You can prep a batch of beans ahead of time and keep them on hand in the fridge for five days or so.

organic mung beans

sprouted tortillas (I used The Real Coconut turmeric and cumin tortillas. You can use corn or flour depending on what you like!)

Majestic Garlic spread (if you can't find this near you, try sauteing some garlic in olive oil when you cook the spinach and mushrooms and use that)



mushrooms (optional but I put mushrooms in everything!)

sauerkraut (I used Wildbrine beet sauerkraut)

salt to taste

olive oil

Cook mung beans according to directions on package. Typically you double the amount of water to the amount of beans. If you cook one cup of beans, use 2 cups water. Boil water, add salt, and add mung beans. I like mine fairly mushy for this recipe. Start at about 20 minutes and cook longer with more water as necessary. Here's a good guideline. Warm tortillas on low heat in skillet or pan. Saute mushrooms and spinach in about 2 1 tbsp olive oil. Your ready to put together your taco!

Spread garlic spread on tortilla. Spread mung beans. Add avocado, sauteed veggies and sauerkraut. Measurements don't really work with tacos! Pile em high with all the fixings. Just get ready for some taco fall out! :)

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