Recipe of the Month
These tacos are so simple to prepare, yet packed with flavor, making them a perfect any day meal. They are very light, yet still filling with black beans and corn tortillas. If you love spicy foods, feel free to add a little crushed red pepper or chipotle seasoning to the black bean mixture. To make things even easier, we picked up corn tortillas from our favorite Mexican restaurant.
Makes about 8 tacos
Bean mixture: about 5 minutes to cook; Sauce: about 10 minutes or less (but worth it)
- Two 15 oz. cans black beans, drained and rinsed
- 1 cup salsa (we used Picante)
- 1 teaspoon cumin
- Corn tortillas
- Toppings of your choice: lettuce, tomato, onion, red peppers, etc
For the sauce:
- ½- ¾ ripe avocado
- ¾ cup cilantro, stems removed
- Juice from 1 lime
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon organic raw honey
- 1/8 teaspoon salt
- Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and adjust seasonings if desired. If sauce seems too acidic from the lime juice, add a little more avocado to taste. Set aside, or refrigerate if making ahead of time.
- In a pan over medium heat, add black beans, salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through.
- While the beans are heating, chop and prepare your toppings of choice.
- Warm the tortillas if desired.
- Assemble the tacos: spoon the black bean mixture in the center of the tortillas, drizzle a small amount of avocado sauce over the top, and add your toppings.
Adapted from The Garden Grazer