Recipe of the Month

September 2014: Bodacious Black Bean Tacos


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


  1. 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.
  2. In a pan over medium heat, add black beans, salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through.
  3. While the beans are heating, chop and prepare your toppings of choice.
  4. Warm the tortillas if desired.
  5. 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