Sunday, October 12, 2014

Crunchy Black Bean Tacos With Avocado Cilantro-Lime Sauce

Recipe and photo courtesy of Kaitlin at
{For the sauce}
1/2 ripe avocado
3/4 cup cilantro, stems removed
Juice from 1 lime
1 clove garlic
1 Tbsp. olive oil
1 tsp. agave/honey
1/8 tsp. 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 tweak seasonings as desired. Set aside, or refrigerate if making ahead of time.

Crunchy Black Bean Tacos

 Recipe and photo courtesy of

  • 2 Cans black beans, cooked
  • ½ cup red onion, minced
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 2 Tbsp. cilantro, chopped
  • 4-6 ounces pepper jack cheese, grated
  • 2 Tbsp. olive oil
  • 1 avocado, sliced
  • Pinch of salt and pepper
  • 8 corn tortillas
  1. 1) In a medium bowl, add beans along with red onion, cilantro, and spices. Add a pinch of salt and lightly mash all of the ingredients together. Grate your cheese and have it ready as well.
  2. 2) In a large, non-stick skillet or cast iron skillet, add a few tablespoons of oil and heat over medium-high heat.
  3. 3) Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1?4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.
  4. 4) Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.
  5. 5) As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. If you have a griddle you can do even more at once.
  6. 6) Cook each taco for about 3 minutes per side until they are nicely browned and crispy.
  7. 7) When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.
  8. 8) Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
  9. Note: Corn tortillas are resilient to heat. Don’t worry about burning them. They are very flexible. Just be sure to cook them on each side long enough to get them really crispy.

My Results:
Sauce: The sauce overall was delicious!  It is NOT guacamole, it is a sauce. I used two ripe avocados, added a squeeze of Sriracha sauce for a little heat.  I left out the honey, this seemed out of place to me. 

Tacos: These were soooo good!  I did sautee the onion first, then added the black beans, and spices before spooning onto the tortillas.  Don't add to much filling, or it can ooze out and make a little mess on the griddle.

Family Rating

Fold them gently.
Dip them in the yummy sauce!

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