Smoky Black Bean Tacos with Avocado
Smoky Black Bean Tacos with Avocado
Ingredients
For the Black Bean Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped, plus 1 tablespoon adobo sauce
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 cans black beans, 15-ounce each, rinsed and drained
- 1/4 cup vegetable broth
- 1 tablespoon lime juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 8 corn tortillas
- 1 avocado, sliced or diced
- 1/4 cup cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350
- 2
Add the minced garlic, chopped chipotle peppers, adobo sauce, cumin, smoked paprika, and oregano. Cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350
- 3
Stir in the rinsed and drained black beans, vegetable broth, and lime juice. Bring to a simmer.
⏱️ 2 min•🌡️ 350
- 4
Using the back of a spoon or a potato masher, lightly mash about half of the beans in the skillet to create a creamier texture. Continue to simmer for 5-7 minutes, allowing the flavors to meld and the mixture to thicken.
⏱️ 7 min•🌡️ 350
- 5
Season the black bean mixture with salt and black pepper to taste.
⏱️ 1 min
- 6
Warm the corn tortillas according to package directions (usually a few seconds in a dry skillet or microwave).
⏱️ 3 min
- 7
Fill each warm tortilla with the smoky black bean mixture. Top with sliced or diced avocado and chopped cilantro. Serve immediately with lime wedges on the side.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Smoky Black Bean Tacos with Avocado
Ingredients
For the Black Bean Filling
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely chopped
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped, plus 1 tablespoon adobo sauce
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 cans black beans, 15-ounce each, rinsed and drained
- 1/4 cup vegetable broth
- 1 tablespoon lime juice
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Serving
- 8 corn tortillas
- 1 avocado, sliced or diced
- 1/4 cup cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Heat olive oil in a large skillet over medium heat. Add the chopped yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min•🌡️ 350 - 2
Add the minced garlic, chopped chipotle peppers, adobo sauce, cumin, smoked paprika, and oregano. Cook for 1 minute more until fragrant.
⏱️ 1 min•🌡️ 350 - 3
Stir in the rinsed and drained black beans, vegetable broth, and lime juice. Bring to a simmer.
⏱️ 2 min•🌡️ 350 - 4
Using the back of a spoon or a potato masher, lightly mash about half of the beans in the skillet to create a creamier texture. Continue to simmer for 5-7 minutes, allowing the flavors to meld and the mixture to thicken.
⏱️ 7 min•🌡️ 350 - 5
Season the black bean mixture with salt and black pepper to taste.
⏱️ 1 min - 6
Warm the corn tortillas according to package directions (usually a few seconds in a dry skillet or microwave).
⏱️ 3 min - 7
Fill each warm tortilla with the smoky black bean mixture. Top with sliced or diced avocado and chopped cilantro. Serve immediately with lime wedges on the side.
⏱️ 4 min