Black Bean Tacos with Creamy Avocado Sauce

tacos displayTacos 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!

avacado lime sauceA combination of avocados, lime, and cilantro pair together to create a savory topping for these yummy tacos.

tacos doneThis 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

corn tortillas

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.




(c) 2014 Pocketful of Motherhood, All Rights Reserved.


Crisp Veggie Salad


When I make pasta dishes I always like to serve a tossed salad to go along with the meal—that and fresh bread of course. I made spaghetti for dinner the other night, but when I opened up my fridge I was disappointed to discover not a single lettuce leaf in sight. Rather than giving up on my hope for a salad, I decided to work with what I did have. I couldn’t do a leafy salad but I did have some fresh veggies that I needed to use up.  So I gathered them and created a veggie salad, lightly coated in vinaigrette. Problem solved!

fresh veggies


toss and coat


This lite and refreshing veggie salad is simple to prepare and perfect on a warm summer day. Enjoy and have a wonderful week-end!


Crisp Veggie Salad

By: Hannah at Pocketful of Motherhood

Yield: 4 Servings


½ cup cucumber, chopped

½ cup carrots, chopped

½ cup cherry tomatoes, chopped

½ cup yellow bell pepper, diced

¼ cup red onion diced.

For Vinaigrette:

2 Tablespoons Extra Virgin Olive oil

1 Tablespoon Apple Cider Vinegar

½ teaspoon Italian seasoning

½ teaspoon sugar

¼ teaspoon salt

¼ teaspoon black pepper



1. Toss together the veggies in a large bowl. Set aside.

2. In a small bowl whisk together all of the vinaigrette ingredients. Pour over the veggies. Toss to coat.

3. Refrigerate 30 minutes before serving.






{Kid-Friendly} Apple-Carrot Mini Muffins

apple carrot muffins display blogThese healthy mini muffins are perfect for little ones! They are filled with fresh apples and carrots, making them a tasty way to sneak in a little extra nutrition. They are also low in sugar, yet they have just the right touch of sweetness. Kids will enjoy them for breakfast or as a convenient bite-size snack. My 2 year old gobbled them up, and my husband and I—we enjoyed them too!



apple carrot muffins dryStart by preheating the over to 375 degrees. Then in a medium size bowl, mix together  1 and 1/2 cups plus 1 tablespoon of flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of allspice and 1/4 teaspoon of cinnamon. The original recipe called for just 1 and 1/2 cups of flour but I added a heaping tablespoon because the batter looked a little wet to me. I used all purpose flour, but you could substitute whole wheat flour as well.

apple carrot muffins wetIn another bowl, mix together 1/2 cup of brown sugar, 1 egg, 1/2 cup buttermilk, 1/3 cup unsweetened applesauce, 1/2 teaspoon vanilla extract, 1/2 cup grated apples and 1/2 cup grated carrots. I did not use a mixer when I made these. A wooden spoon works perfect!

apple carrot muffins batterGradually add the dry mixture to the wet mixture and stir just until combined, but don’t overdue it. If there’s one thing I’ve learned about baking, it’s…DO NOT over-mix the batter. Whether it be muffin batter, cookie dough, pancake batter—most of the time you don’t want to over-mix because it will ruin the texture of your baked goods.

apple carrot muffins tinsNow it’s time for the cute mini muffin tins! I went with mini muffins for this recipe because they are the perfect size for little ones. Coat your muffin tins with cooking spray or line them with muffin liners.  Fill each cup about 2/3 of the way full. A cookie scoop works well for this if you have one. A standard mini muffin tins fits 24 muffins, and this recipe makes 30+ muffins depending on how much you fill them. You could use two tins if you have them, or just use one and bake two batches.

apple carrot muffins bakedBake the muffins for about 10-12 minutes. Once they start turning slightly golden, that’s a good sign that they are almost done. Insert a toothpick into the middle of a muffin to make sure it comes out clean. When it does, they’re done!

apple carrot muffins coolingLet them cool for a few minutes. Then they are ready to bite into.  When my 2 year old took his first bite he said, “These are so yummy!” They passed my kid-friendly test with flying colors.



Apple-Carrot Mini Muffins

Yield: 30-40 mini muffins

Source: Adapted from Everyday Family


1 ½ cups + 1 tablespoon all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon allspice

¼ teaspoon cinnamon

½ cup brown sugar

1 egg

½ cup buttermilk

1/3 cup unsweetened applesauce

½ teaspoon vanilla extract

½ cup grated apples

½ cup grated carrots


1. Preheat the oven 375 degrees.

2. In a medium bowl, mix together the flour, baking soda, baking powder, salt, allspice and cinnamon.

3. In a larger bowl, mix together the sugar, egg, buttermilk, applesauce, vanilla, carrots and apples.

4. Add the dry ingredients to the wet ingredients and mix until combined, but don’t over-mix.

5.  Coat mini muffins pans with cooking spray (or use muffin liners). Fill each muffin cup about 2/3 full.

6. Bake the muffins for 10-12 minutes, or until a toothpick interested into the center comes out clean. They will be slightly golden brown.

7. Let them cool for a few minutes before eating.

[Print-Friendly Recipe]


(C) 2014 Hannah Bollinger and Pocketful of Motherhood