Smoky black bean and avocado tacos
Smoky black bean and avocado tacos
Ingredients
For the Smoky Black Beans
- 1 tablespoon vegetable oil
- 1/2 yellow onion, small, diced
- 2 garlic, cloves, minced
- 1/2 red bell pepper, diced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 15 ounces canned black beans, rinsed and drained
- 1/4 cup vegetable broth
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado Cream
- 2 avocados, ripe
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
For Assembly and Toppings
- 8 corn tortillas, 6-inch
- 2 cups shredded lettuce
- 1/4 cup cotija cheese, crumbled (optional)
- 1/2 cup salsa, (optional)
Instructions
- 1
Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the diced yellow onion and red bell pepper, cooking until softened, about 5 to 7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute more until fragrant.
⏱️ 1 min - 3
Add the rinsed and drained black beans and vegetable broth to the skillet. Bring to a simmer, then reduce heat to low and cook for 8 to 10 minutes, allowing the flavors to meld and the liquid to slightly reduce. Mash about 1/4 of the beans with the back of a spoon for a creamier texture, if desired.
⏱️ 10 min - 4
Remove the black bean mixture from the heat and stir in the 1 tablespoon of fresh lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 5
While the beans are simmering, prepare the avocado cream. In a medium bowl, mash the flesh of the two ripe avocados with 1 tablespoon of fresh lime juice and 1/4 teaspoon of salt until smooth or chunky, according to your preference. Stir in the chopped fresh cilantro.
⏱️ 5 min - 6
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or wrapping them in foil and baking at 350°F for 10 minutes.
⏱️ 3 min•🌡️ 350°F - 7
To assemble the tacos, spread a generous spoonful of avocado cream onto each warm tortilla. Top with a portion of the smoky black bean mixture, shredded lettuce, and optionally, crumbled cotija cheese and salsa.
⏱️ 5 min - 8
Serve immediately and enjoy your smoky black bean and avocado tacos.
Kitchen Tools
Nutrition Facts (per serving)
Smoky black bean and avocado tacos
Ingredients
For the Smoky Black Beans
- 1 tablespoon vegetable oil
- 1/2 yellow onion, small, diced
- 2 garlic, cloves, minced
- 1/2 red bell pepper, diced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 15 ounces canned black beans, rinsed and drained
- 1/4 cup vegetable broth
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Avocado Cream
- 2 avocados, ripe
- 1 tablespoon lime juice, freshly squeezed
- 2 tablespoons cilantro, fresh, chopped
- 1/4 teaspoon salt
For Assembly and Toppings
- 8 corn tortillas, 6-inch
- 2 cups shredded lettuce
- 1/4 cup cotija cheese, crumbled (optional)
- 1/2 cup salsa, (optional)
Instructions
- 1
Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the diced yellow onion and red bell pepper, cooking until softened, about 5 to 7 minutes.
⏱️ 7 min - 2
Stir in the minced garlic, chili powder, ground cumin, and smoked paprika. Cook for 1 minute more until fragrant.
⏱️ 1 min - 3
Add the rinsed and drained black beans and vegetable broth to the skillet. Bring to a simmer, then reduce heat to low and cook for 8 to 10 minutes, allowing the flavors to meld and the liquid to slightly reduce. Mash about 1/4 of the beans with the back of a spoon for a creamier texture, if desired.
⏱️ 10 min - 4
Remove the black bean mixture from the heat and stir in the 1 tablespoon of fresh lime juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Taste and adjust seasoning as needed.
⏱️ 2 min - 5
While the beans are simmering, prepare the avocado cream. In a medium bowl, mash the flesh of the two ripe avocados with 1 tablespoon of fresh lime juice and 1/4 teaspoon of salt until smooth or chunky, according to your preference. Stir in the chopped fresh cilantro.
⏱️ 5 min - 6
Warm the corn tortillas. You can do this by heating them in a dry skillet over medium-high heat for 30 seconds per side, wrapping them in a damp paper towel and microwaving for 30 seconds, or wrapping them in foil and baking at 350°F for 10 minutes.
⏱️ 3 min•🌡️ 350°F - 7
To assemble the tacos, spread a generous spoonful of avocado cream onto each warm tortilla. Top with a portion of the smoky black bean mixture, shredded lettuce, and optionally, crumbled cotija cheese and salsa.
⏱️ 5 min - 8
Serve immediately and enjoy your smoky black bean and avocado tacos.