Tacos are one of those tasty foods that can be prepared in a variety of ways. Depending on what you stuff them with, they can be a healthy way to get dinner on the table in a timely manner. This recipe for black bean tacos caught my eye recently and it quickly made its way to my list of recipes to try. The flavor-packed avocado sauce is what sold this recipe to me!
This recipe also happens to be vegetarian, gluten-free, and could classify as vegan if you leave out the cheese (but I’m a cheese girl so I had to add in the cheese 😉 ). We are meat-eaters in my family but ever so often I like to prepare something meatless like this. I’d say it made for a tasty dinner and it took me under 30 minutes to prepare!
Black Bean Tacos with Avocado Cilantro-Lime Sauce
Servings: 8-10 Tacos
Source: Adapted from The Garden Grazer
1- 15oz. can black beans, drained
¾ cup salsa
½ tsp. cumin
1 tablespoon agave
toppings (lettuce, tomatoes, red onions, olives, corn, shredded cheese, etc.)
[For the Sauce]
1 small ripe avocado
¾ cup cilantro, stem removed
Juice of 1 lime
1 garlic clove
1 tablespoon olive oil
1 teaspoon agave (or honey)
¼ teaspoon salt
¼ teaspoon black pepper
1. Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water or an a little more olive oil to thin if necessary. Adjust seasonings as desired. Set aside.
2. In a sauce pan over medium heat, add black beans, salsa, cumin, and agave. Heat for about 5-10 minutes stirring occasionally. Mash beans after heating for a creamier filling if desired.
3. While the beans are heating chop and prepare your toppings and warm tortillas.
4. 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 the toppings.
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