Wednesday, April 15, 2015

Black Bean and Avocado Tacos

Black Bean and Avocado Tacos

Aren't tacos just the best? Pretty much anything tastes good wrapped in a warm corn or flour tortilla, whether it's something traditional like Carnitas Tacos of the delicious fusion of Korean tacos (or the wacky but lovable Ramen Noodle Pork Tacos).

Every taco dish I've featured to date has included some kind of meat: beef, pork, turkey, chicken or salmon. But tacos can be made vegetarian too, and for a week-night, it also makes them easier to prepare. Carnitas tacos are wonderful--if you have all day to make them. These Black bean and avocado tacos come together in just a few minutes.

Since the black beans are the star, I wanted to enhance them a bit with onion, garlic, cumin, oregano and smoky chipotle chili powder. I also thought melting the cheese instead of sprinkling it on top would be nice, so I placed a handful of shredded cheese on the tortillas while they warmed on the griddle pan. The tacos are finished with a simple guacamole (gotta have it) and sprinkle of cilantro.

Black Bean and Avocado Tacos

2 ripe hass avocados, peeled, cut up and seed removed
1/2 lime
Salt, to taste
1/2 cup chopped fresh cilantro
1 tbsp. olive oil
1 yellow onion, diced
3 garlic cloves, minced
15 oz. can black beans, drained and rinsed
2 tbsp. ground cumin
2 tsp. dried oregano
1 tsp. chipotle chili powder, plus more as desired
6 small flour tortillas (or corn, store-bought or homemade--see Related recipes below for homemade)
1 1/2 cups shredded monterey jack cheese
Hot sauce (optional)

1. Make a simple guacamole: Place the avocado in a medium bowl. Squeeze the half-lime over the avocado, sprinkle with salt and, if desired, a little chipotle chili powder. Stir in a couple tablespoons of the chopped cilantro.

2. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and sauté until softened and lightly browned, about 10 minutes. Add the black beans, cumin, oregano and chili powder and cook about 5 minutes, then add a couple tablespoons of water, and cook another 5 minutes until the beans are a bit soft. Vigorously stir the mixture to break up some of the beans.

3. Heat a flat griddle over medium heat. Place two (or more if they'll fit) tortillas on the griddle and top with a handful of shredded cheese. Cook until the bottom of the tortilla is a bit crisp and the cheese has melted, about 2 minutes. Serve immediately topped with black bean mixture, a dollop of the guacamole, a sprinkle of fresh cilantro and, if desired, a dash of hot sauce.


Carnitas Tacos

Chicken and Apple Tacos

Ramen Noodle Pork Tacos

Salmon Tacos

Korean Tacos

Thanksgiving Leftovers Tacos

Corn Tortillas

Flour Tortillas

District Taco

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