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.






Cheesy Zucchini Rice Bake

Baked Display

As the weather gradually cools down in the Fall, I enjoy turning on the oven a little more and cooking warm comforting meals. A few weeks ago, my fridge was looking fairly vacant because we recently moved into a new home and I had to yet to make a real visit to the grocery store. So, I gathered what we had on hand to create what turned out to be a tasty, vegetarian dish. Not that we are vegetarians in my family, but that’s just how the dish turned out. Even my husband who likes his meat, enjoyed this meatless dish—He even said I should write it down {translation in my head = future blog post!}. So here it is…

veggies ingThere are lots of fresh veggies and nutritious ingredients in this dish {always a bonus}. By the way…did you know that beans and rice pair together to make a complete protein? They do! So even though this dish is meatless, you’ll still get a dose of protein.

mixed ingA little preparation, and this dish comes together in no time.

2 dishes doneThis recipe makes a generous portion of food, so here’s a convenient tip: Divide the mixture into two casserole dishes and freeze one for a convenient future meal. You will appreciate it later! It’s one of those tips that I find especially helpful since becoming a mommy.

finishedThe casserole bakes in a preheated 350 degree oven {covered in foil} for about 1 hour. The foil gets removed, a little additional cheese gets sprinkled on top and it bakes for an additional 10-15 minutes.


Micah Helping 2

My little chef even joined in the fun of preparing this dish with me by putting the zucchini in a bowl after I chopped it up {so cute, I’m glad I got a picture}.

I hope you enjoy this dish as much as my family did!


Cheesy Zucchini Rice Bake

Yield: 6-8 servings


2-3 medium size zucchini’s, cubed

1 cup cherry tomatoes, halved

½ cup fresh or frozen corn

1 medium onion, chopped

1, 15oz.can black beans

3 cups cooked rice

1, 15oz.can chicken broth

1 cup monetary jack cheese

1 cup cheddar cheese

1 tablespoon honey

3-4 dashes of hot pepper sauce

½ tsp. garlic powder

Salt and pepper to taste


1. In a large bowl mix together the zucchini, tomatoes, corn, onions and black beans. Add the cooked rice and stir until incorporated.

2. Add the chicken broth, cheeses, honey, hot pepper sauce, garlic powder, salt and pepper. Stir together.

3. Pour the mixture into a large greased casserole dish and cover with foil. You can also divide it into 2 casserole dishes and freeze one for later use.

4. Bake at 350° for about 1 hour. Remove the foil, sprinkle with a little extra cheese and bake for an additional 10-15 minutes. The casserole should be bubbly.

5. Remove from the oven. Let cool for about 5 minutes before serving.Enjoy!



Many Blessings,

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