Crispy Black Bean Tacos with Avocado-Lime Sauce

These tacos were great, but these black beans, WOW! These are the best black beans I have ever had! I am making a big batch of these beans this week to eat on top of my salad every day! The beans are easy to make and are so flavorful. The tacos were really good and everyone but my 6 year old loved them. Once you have the beans made, the tacos can be made very quickly. The only thing I didn’t love was the avocado-lime sauce. It was too sweet for my taste, and I would have just preferred guacamole or plain avocado slices.

rating: 9.8

Crispy Black Bean Tacos with Avocado-Lime Sauce
(http://foodlove.com/)

makes 12 tacos

Avocado-Lime Dipping Sauce

Prep time: 5 mins
Total time: 5 mins
Serves: 2 cups

Ingredients:

2 avocados
½ bunch of cilantro
3 limes, juiced
1 jalapeno, seeded if desired
⅓ cup olive oil
1 teaspoon taco seasoning
1 pinch of salt
1 tablespoon sugar
2 tablespoons water

Directions:

Add all ingredients in a blender. Blend until smooth.

 

 

Crispy Black Bean Tacos

Cook time: 30 mins
Total time: 30 mins
Serves: 12 tacos

Ingredients:

3 cups Best Ever Mexican Black Beans
¾ cups Mexican Cheese Blend
12 corn tortillas
2 tablespoons vegetable oil, separated

Directions:

Heat 1½ tablespoons of oil in a skillet over medium-high heat.
Add two tortillas to the skillet and allow them to heat in the oil for about 10 seconds.
Cover one side of each tortilla with ¼ cups of beans, and top beans with 1 tablespoon Mexican Cheese Blend.
Using a spatula, carefully fold the tortilla in half, on top of itself and press down with the spatula to shape the taco.
Cook 3-4 minutes, then using a spatula flip the tacos and cook an additional 3-4 minutes, until lightly browned.
Continue the process until all the tacos are done, adding additional oil as the pan dries out.
Serve immediately.

 

 

Best Ever Mexican Black Beans

Ingredients:

2 tablespoons olive oil
2 teaspoons minced garlic
2 teaspoons taco seasoning
1/2 teaspoon onion powder
2 15.5 oz cans black beans, rinsed and drained
5.5 fluid ounces (about 2/3 cup) tomato juice
1/2 teaspoon salt
1/4 cup fresh chopped cilantro
Directions:

In a non-stick skillet, over medium heat, heat olive oil, garlic, taco seasoning, and onion powder for 2-3 minutes.
Add black beans, tomato juice, and salt and stir until combined.
Let beans cook, stirring occasionally, for 8-10 minutes, or until most of the liquid has evaporated.
Remove from heat, stir in cilantro, and serve immediately.

FullSizeRender (4)

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