BLACK BEAN TACOS WITH AVOCADO AND SPICY ONIONS
Spicy pickled onions add brightness and tang to these hearty black bean tacos. The filling is a bit like chili but without the tomato, and perfect to wrap up in a tortilla. You can make the black beans up to 5 days ahead; they even freeze well. Then just warm them up, along with the tortillas, right before serving. The spicy onions will last for weeks in the fridge. Use them on everything: soups, salads, even grilled cheese sandwiches.
Provided by Melissa Clark
Categories dinner, weekday, tacos, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
- Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
- Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
- Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.
BLACK BEAN & AVOCADO BREAKFAST TACOS
Scrambled eggs flecked with veggies and black beans, stuffed into a crunchy taco shell and topped with creamy avocado. Grab and go deliciousness that's ready in 10 minutes!
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 12
Steps:
- Set a medium saute pan over medium haet. When hot, add the olive oil. Add the onion and green pepper and saute until soft, 4-5 minutes. Crack the eggs into a medium bowl and whisk until well-beaten. Pour over the veggies and cook, stirring frequently, until scrambled, 1-2 minutes. Stir in the black beans. Taste and add additional salt and pepper if desired.
- Divide the mixture between the 8 shells. Add any additional toppings if you like, then top with avocado slices. Serve.
BLACK BEAN AVOCADO SALSA
This has to be my favorite summer salsa. It's colorful and fresh tasting. It makes a bunch, so invite some friends over. I like to take the lime after it's been juiced and rub down the bowl I will be serving the salsa in. I also rub the lime on the plastic wrap this will help keep the avocados from turning brown. Don't forget the tortilla chips!
Provided by Dawn Logterman
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.
Nutrition Facts : Calories 139.8 calories, Carbohydrate 19 g, Fat 6.4 g, Fiber 6.9 g, Protein 4.6 g, SaturatedFat 1 g, Sodium 492.9 mg, Sugar 2.5 g
AVOCADO AND BLACK BEAN TACOS
These gluten-free tacos can be whipped together in no time. Use canned black beans, if you have to.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- In a medium bowl, mash avocado with garlic, lime juice, and cumin. Season with salt and pepper.
- Toast tortillas over a gas burner, turning, until lightly charred. Divide avocado mixture between tortillas and top with kale, beans, and sunflower seeds. Season with salt.
Nutrition Facts : Calories 418 g, Fat 21 g, Fiber 15 g, Protein 12 g, SaturatedFat 3 g, Sodium 386 g
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.
AVOCADO AND BLACK BEAN DIP
I created and devoured this guac-bean dip in college because it's very cheap, filling, and healthy. When I am low on fiber, this is the perfect snack or meal. Serve with pita or tortilla chips.
Provided by Beebzz
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 11m
Yield 4
Number Of Ingredients 6
Steps:
- Mix avocado, black beans, lime juice, and garlic together in a microwave-safe bowl. Sprinkle with Cheddar cheese.
- Microwave dip on high until cheese is melted, about 1 minute. Season with sea salt if desired.
Nutrition Facts : Calories 177.1 calories, Carbohydrate 13.8 g, Cholesterol 12.1 mg, Fat 11.3 g, Fiber 7.1 g, Protein 7.1 g, SaturatedFat 3.5 g, Sodium 359.1 mg, Sugar 0.5 g
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
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