Tacos | Pocketful of Motherhood

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!

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

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

Ingredients:

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

Directions:

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.

[PRINT RECIPE]

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$tex mex lettuce tacos display$ Lettuce wraps are light and refreshing. They are a tasty lower-carb option when you need a little break from the heaviness of breads and starchy foods. These lettuce “tacos” as I like to call them, are just like a taco but they are wrapped in lettuce rather than in a tortilla. The chicken filling is made in the slower cooker and the toppings take just a few minutes to prepare.

I’m a big fan of my Crock-Pot because I can stick all of the ingredients in one pot, put on the lid and walk away. As a mom with a busy toddler, I greatly appreciate the invention of this saving machine!! Salsa is the main ingredient in this chicken and I recommend using more of a runny salsa over a thick salsa. Something more runny adds extra liquid and hydrates the chicken better.

It’s nice to make a little taco bar with all of the ingredients so that others can prepare their tacos as they like. I used a few of my favorite taco toppers including avocados, olives, sour cream, and of course some cheese.