The Garden Grazer: Black Bean Tacos with Avocado Cilantro-Lime Sauce

By cindyandmojo

Ingredients

• 2 15 oz can black beans
• 1 cup salsa (restaurant style or other)
• 1 tsp cumin
• Corn tortillas
• Toppings of your choice: lettuce, tomato, onion, roasted red peppers, cilantro, etc.
• For the sauce
• 1/2 ripe avocado
• 3/4 cup cilantro, stems removed
• Juice from 1 lime
• 1 clove garlic
• 1 tbsp olive oil
• 1 tsp agave/honey
• 1/8 tsp salt

Details

Servings 1
Adapted from thegardengrazer.com

Preparation

Step 1

Directions

Make the avocado sauce: in a food processor or blender, add all sauce ingredients and blend. Add a touch of water to thin if necessary, and tweak seasonings as desired. Set aside, or refrigerate if making ahead of time.

In a pan over medium heat, add black beans (rinsed and drained), salsa, and cumin. Heat for about 5 minutes stirring occasionally, until heated through. (Optional: mash beans after heating for a creamier filling.)

While the beans are heating, chop and prepare your toppings. Warm the tortillas if desired.

Assemble the tacos: spoon the black bean mixture in the center of the tortillas, drizzle a small amount of avocado sauce over the top, and add your toppings.