Black Bean Tacos with Tomato Radish Relish for 2

By lorik

Ingredients

• FOR THE BEANS, COOK:
• 2 strips thick-sliced bacon, diced
• SAUTÉ:
• 1/4 cup diced red onion
• 2 tsp. adobo sauce 1 clove garlic, minced
• 1/2 tsp. each ground cumin and chili powder
• 1 can black beans and liquid (15 oz.)
• 2 Tbsp. fresh lime juice
• Salt and black pepper to taste
• FOR THE RELISH, TOSS:
• 2/3 cup quartered grape tomatoes
• 2/3 cup thinly sliced radishes
• 1/3 cup thinly sliced red onion
• 2 Tbsp. minced jalapeño
• 1 Tbsp. minced fresh cilantro
• 1 Tbsp. fresh lime juice
• 1 tsp. extra-virgin olive oil
• Pinch of ground cumin
• DIVIDE:
• 6 flour tortillas (6-inch), warmed
• 1 avocado, sliced
• 1/3 cup crumbled queso fresco cheese
• Fresh cilantro leaves
• Lime wedges

Details

Adapted from cuisineathome.com

Preparation

Step 1

For the Beans, cook bacon a saucepan until crisp; transfer to a paper-towel-lined plate and discard all but 1 Tbsp. drippings. Sauté diced onion, adobo sauce, garlic, 1/2 tsp. cumin, and chili powder in drippings over medium-high heat until onion softens, 3–5 minutes. Add beans and liquid, reduce heat to medium-low, and simmer until it thickens, about 10 minutes. Stir in 2 Tbsp. lime juice and season beans with salt and pepper.

For the relish, toss together tomatoes, radishes, sliced onion, jalapeño, minced cilantro, 1 Tbsp. lime juice, oil, and pinch of cumin; season with salt and pepper. Divide beans among tortillas; top with relish, sliced avocado, queso fresco, and cilantro leaves. Serve tacos with lime wedges.

Per serving: 867 cal; 41g total fat (12g sat); 29mg chol; 1987mg sodium; 102g carb; 24g fiber; 33g protein