Black Bean Tacos with Avocado Cilantro Lime Crema

Black Bean Tacos with Avocado Cilantro Lime Crema- My whole family loved this. They didnt miss the meat at all. I didnt use lime or avo because i was rushed for time but they still came out yummy. Will be in regular rotation on my meal list from now on. Ummm. I want one right now!

2 (14.5 oz) cans black beans, drained and rinsed
1 cup store-bought refrigerated tomato based salsa* or left-over homemade salsa
1 1/2 tsp chili powder
1 tsp ground cumin
Salt and freshly ground black pepper
1/2 medium avocado
1/2 cup plain Greek yogurt
1 cup fresh cilantro**
1 Tbsp lime juice, or more to taste
1 clove garlic, pressed through a garlic crusher
For serving
8 warmed taco size yellow corn tortillas,
Shredded romaine lettuce, shredded Mexican blend cheese, diced tomatoes

In a medium saucepan combine black beans, salsa, chili powder and cumin. Simmer mixture for about 5 -10 minutes, stirring occasionally. Slightly mash beans if desired.
Meanwhile in a food processor pulse together avocado, Greek yogurt, cilantro, lime juice and garlic until cilantro is finely minced. Season with salt and pepper to taste (if you want the sauce thinner you can add in 1 Tbsp water).
To assemble tacos, on each tortilla layer black bean mixture, avocado cilantro lime crema, lettuce, cheese and tomatoes. Serve immediately.

Recipe Notes
Refrigerated salsa can be found in the produce section or in the refrigerated latin foods section of the grocery store. If using homemade use one that includes tomatoes, onions, cilantro and garlic.
This is about the top 1/3 portion of one medium bunch of cilantro, so use mostly leaves and some stem.
This is my preferred method for cooking corn tortillas for tacos (although those pictured were just warmed and browned with a flame): I brush the tortillas lightly with olive oil then cook them in a skillet over medium-high to medium heat until they begin to get golden brown spots on the bottom then flip and cook opposite side until lightly browned.
Nutrition does not include lettuce, cheese and tomatoes.
Recipe source: adapted from The Garden Grazer

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