CRISPY BLACK BEAN TACOS WITH AVOCADO CREAM SAUCE RECIPE BY TASTY
Here's what you need: olive oil, medium white onion, garlic, cumin, paprika, salt and pepper, black beans, vegan cheese, corn tortillas, ripe avocados, fresh jalapeño, fresh cilantro, lime juice, garlic, olive oil, salt, water
Provided by Mitch & Justine Chapman
Yield 8 servings
Number Of Ingredients 17
Steps:
- Filling:
- Heat 1 tbsp of olive oil in a large skillet over medium-low. Add in the onion and sauté for 3-4 minutes until turning translucent. Add in the minced garlic and cook for another 1-2 minutes.
- Season with cumin, paprika, salt, and pepper to taste, then remove from heat. Add the cooked black beans to a large mixing bowl and roughly mash them. Stir in the onion mixture and combine well.
- Tacos:
- Once the filling is mixed together, add about ½ - 1 more tbsp of oil into the skillet and turn it to medium heat. Add 1-2 corn tortillas in a single layer and cook on the first side for about 10 seconds.
- Then, scoop about 3-4 tbsp of bean mixture onto one half of each tortilla. You can also add some grated vegan cheese on top if you want. Using a spatula, fold the tortillas in half and press down to shape the tacos. Cook on each side until golden brown, about 1-3 minutes.
- Continue cooking the tacos following this process until all the bean mixture is gone. Make sure to top up the oil as your pan dries out.
- Serve these black bean tacos warm with a side of vegan avocado cream sauce (instructions below).
- For The Avocado Sauce
- First, slice and de-seed your jalapeño. Then, de-pit the avocados and scoop out the flesh into a high-speed blender or food processor. Add the rest of the ingredients in except the olive oil and water.
- Blend on high until you achieve a smooth consistency, stopping to scrape down the sides as needed. Turn back on to low-medium and add in the olive oil slowly.
- Taste and adjust the seasonings to your preferences. Add jalapeño for more kick, water to thin, lime juice for more tang, or salt to bring out the flavors. Enjoy!
Nutrition Facts : Calories 307 calories, Carbohydrate 26 grams, Fat 21 grams, Fiber 7 grams, Protein 4 grams, Sugar 1 gram
BLACK BEAN AND AVOCADO TACOS
I love the flavor combination of black beans and avocado! Using reduced fat sour cream and cheese, a serving of 2 tacos is 11 points (WW).
Provided by Halcyon Eve
Categories Black Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain beans, reserving 1/2 cup of liquid. Rinse beans and drain again.
- Combine beans and reserved liquid in a small saucepan and heat over medium heat until simmering. Simmer 4-5 minutes or until heated through. Cover and set aside to keep warm.
- Meanwhile, heat a nonstick griddle over medium heat. Warm each tortilla on the griddle for about 1 minute each side, or until hot but still soft. Place on plate in oven to keep warm. Continue until all the tortillas are heated. Cover plate of tortillas with foil.
- To serve, spoon some beans down center of hot tortilla. Place a few slices of avocado along the beans. Add any other garnishes as desired, such as cheese or lettuce. Top with a tbsp each of sour cream and salsa and a few leaves of cilantro, if desired. Fold up and eat while still hot.
CRISPY BLACK BEAN TACOS WITH FETA AND CABBAGE SLAW
Who needs meat? The cumin-scented black bean filling is hearty, satisfying, and incredibly easy to prepare. Round out the meal-and get a complete protein-by adding Mexican rice.
Provided by Bon Appétit Test Kitchen
Categories Bean Vegetarian Quick & Easy Low Cal High Fiber Cinco de Mayo Dinner Lunch Feta Low Cholesterol Cabbage Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Place beans and cumin in small bowl; partially mash. Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
- Heat 3 teaspoons olive oil in large nonstick skillet over medium-high heat. Add tortillas in single layer. Spoon 1/4 of bean mixture onto half of each tortilla; cook 1 minute. Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.
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