BBQ Artichoke Tacos

BBQ Black Bean Artichoke

• 2 14-ounce cans of artichoke hearts (half canned or fresh steamed and drained)

• 1/2 cup of black beans

• 1 tablespoon herb de provence

• 1 teaspoon apple cider vinegar

• 1 tablespoon tigernut oil or olive oil

• 1/2 cup your favorite BBQ sauce

• 6 small gluten free tortillas

Make BBQ Slaw according to the recipe and set aside in the fridge. Next, your pan/grill to high . Drain artichokes and place into a large bowl. Add the dry rub, vinegar, and olive oil. Toss to coat. Grill artichokes for 6 minutes on both sides or until well-marked by the grill grates. Toss with the BBQ sauce & cooked black beans. Serve on tortillas with plenty of BBQ slaw. Makes 6 tacos. (Serves 2 to 4 people.)

BBQ Mango Salsa Slaw

2 cups shredded purple cabbage (1/2 of a small cabbage) 1 tablespoon tahini (sesame paste)

1/2 cup Shredded Carrots

1/2 cup Mango Salsa 1/4 cup Olive Oil

1/2 Avocado diced 2 Tablespoon of Liquid Aminos Sea salt to taste

Cilantro ( Optional)

Top with Hemp Seeds

Toss cabbage, tahini, carrots, mango salsa and BBQ Sauce until well incorporated. Add salt and pepper to taste. (Makes about 2 1/2 cups.)

Coconut Basil Sour Cream

• 1/2 cup of coconut yogurt (unsweetend)

• 1 whole lime juice

• pinch of sea salt

• handful of basil

• drizzle maple syrup

BLEND & ENJOY!