Chopped Olive Walnut Tacos

Yum yum yum!

Who wants a fast, satisfying, filling and complete meal that is easy to make ahead, does not refrigeration, does not need re-heating, and can be eaten on the go?  Um yes please!

Tacos are awesome because they are an edible plate all in one. I have so much fun seeing what I can fill them with, for breakfast, suppers, desserts, and more.

These are a current favorite of mine.  I fed them to my family, even the carnivores favored them.  Enjoy!


1/2 cup green olives

1/2 cup walnuts

8 corn tortillas



1/2 cup black beans


Chop the olives and walnuts together until they are quite small and set aside.

You can use corn tortillas raw, but they tend to rip easily.  I like to spread a little sunflower oil in a pan and then lightly fry the tortillas until they are light brown and still flexible, not crispy.  

Spread a layer of hummus onto each of the corn tortillas.

Add a spoonful of the olive/walnut mix onto each lightly fried or warmed corn tortilla shell.

Then I put a spoonful of black beans, a few pieces of lettuce or spinach, and a dollop of salsa.  

Folded, they can be stored easily and transported if needed, or eaten immediately. 

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